Fruit

Stem

Asian Pear stem is the pedicel that held the fruit on the plant—usually removed before eating, occasionally left on for market presentation of whole fruit. Pluck or snip stems at prep unless a recipe wants them for hanging or display. They are not a primary food part; compost clean trimmings. Focus flavour work on ripe flesh Even lengths cook more evenly in the pan or steamer.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Characteristics

Preparations

CookedFreshPrepared

Traits

Culinary FormFreshPrep DependentProduce PartSeasonalVersatile

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 54.3

Amount per 100 g

Total Fat 0.29 g
Saturated Fat 0.05 g
Trans Fat 0 g
Monounsaturated Fat 0.1 g
Polyunsaturated Fat 0.1 g
Cholesterol 0 mg
Sodium 5.19 mg
Salt 0.01 g
Total Carbohydrate 13.6 g
Dietary Fibre 1.99 g
Total Sugars 9.42 g
Complex / starch 1.06 g
Protein 0.81 g
Water 88 g

Detailed nutrients

Energy 54.3 kcal
Water 88 g
Carbohydrates 13.6 g
- Sugars 9.42 g
- Starch 1.06 g
- Fibre 1.99 g
Protein 0.81 g
Fat 0.29 g
- Saturated Fat 0.05 g
- Monounsaturated Fat 0.1 g
- Polyunsaturated Fat 0.1 g
  - Omega-3 0.01 g
Vitamins 38.1 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.03 mg
- Vitamin B2 — Riboflavin 0.04 mg
- Vitamin B3 — Niacin 0.4 mg
- Vitamin B5 — Pantothenic Acid 0.2 mg
- Vitamin B6 0.08 mg
- Vitamin B7 — Biotin 1 µg
- Vitamin B9 — Folate 14.4 µg
- Vitamin C 2 mg
- Vitamin E 0.28 mg
- Vitamin K 4.7 µg
Minerals 279 mg
- Major Minerals 277 mg
  - Calcium 21 mg
  - Sodium 5.19 mg
  - Potassium 251 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.01 g

Vitamins

vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.03 · vitamin-b2-riboflavin: 0.04 · vitamin-b3-niacin: 0.4 · vitamin-b5-pantothenic-acid: 0.2 · vitamin-b6: 0.08 · vitamin-b7-biotin: 1 · vitamin-b9-folate: 14.4 · vitamin-e: 0.28 · vitamin-k: 4.7 ·

Minerals

Sodium: 5.19 · Potassium: 251 · Calcium: 21 · Iron: 1.5 ·

Stem of Asian Pear: composition reflects this culinary part relative to the whole ingredient.

History

1200

Orchard packers left short asian pear stems on fruit for handling and visual freshness in markets.

1800

Home cooks routinely de-stemmed asian pear before pies, jams and fresh service.

2000

Processing lines automated stem removal for asian pear destined for canning and purée.