Fruit

Stem

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 Taste a raw scrap—bitterness means longer cooking or peeling.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Characteristics

Preparations

CookedDicedFreshPeeledSautéedSlicedStock

Traits

AromaticAromatic When YoungCrunchyFibrous Or TenderStalkTender Or Woody

Nutrition

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

Nutrition Facts

Per 100 g edible portion

Calories 55.1

Amount per 100 g

Total Fat 0.3 g
Saturated Fat 0.05 g
Trans Fat 0 g
Monounsaturated Fat 0.09 g
Polyunsaturated Fat 0.1 g
Cholesterol 0 mg
Sodium 4.89 mg
Salt 0.01 g
Total Carbohydrate 12.6 g
Dietary Fibre 1.92 g
Total Sugars 10.3 g
Complex / starch 1.01 g
Protein 0.85 g
Water 85 g

Detailed nutrients

Energy 55.1 kcal
Water 85 g
Carbohydrates 12.6 g
- Sugars 10.3 g
- Starch 1.01 g
- Fibre 1.92 g
Protein 0.85 g
Fat 0.3 g
- Saturated Fat 0.05 g
- Monounsaturated Fat 0.09 g
- Polyunsaturated Fat 0.1 g
  - Omega-3 0.01 g
Vitamins 37.8 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.03 mg
- Vitamin B2 — Riboflavin 0.04 mg
- Vitamin B3 — Niacin 0.39 mg
- Vitamin B5 — Pantothenic Acid 0.19 mg
- Vitamin B6 0.08 mg
- Vitamin B7 — Biotin 1 µg
- Vitamin B9 — Folate 14.2 µg
- Vitamin C 2 mg
- Vitamin E 0.28 mg
- Vitamin K 4.6 µg
Minerals 354 mg
- Major Minerals 353 mg
  - Calcium 34 mg
  - Sodium 4.89 mg
  - Potassium 314 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: 0.39 · vitamin-b5-pantothenic-acid: 0.19 · vitamin-b6: 0.08 · vitamin-b7-biotin: 1 · vitamin-b9-folate: 14.2 · vitamin-e: 0.28 · vitamin-k: 4.6 ·

Minerals

Sodium: 4.89 · Potassium: 314 · Calcium: 34 · Iron: 1.5 ·

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

History

500

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

1850

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

1980

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