The Bosc pear, one of the many variety of pears, contains numerous trace elements and vitamins despite its comparatively low calorie content. Since pears are climacteric fruits, they continue ripening even after being harvested.
General information:
From Wikipedia: “The Beurré Bosc or Bosc is a cultivar of the European Pear (Pyrus communis) from France or Belgium originally. It is grown in Europe, where it is sometimes called Kaiser, Australia, British Columbia and Ontario, Canada, and the northwestern U.S. states of California, Washington, and Oregon.
The Beurré Bosc was cultivated first in France. The name Bosc is given after a French horticulturist named Louis Bosc.
Characteristic features are a long tapering neck and russeted skin. Its white flesh is denser, crisper and smoother than that of the 'Williams' or 'D'Anjou' pear. It is called the "aristocrat of pears". It is suitable to be used in poaching.”
General information on pears:
From “en.wikipedia.org/wiki/Pear”: “The pear is any of several tree and shrub species of genus Pyrus /ˈpaɪrəs/, in the family Rosaceae.
It is also the name of the pomaceous fruit of the trees. Several species of pear are valued for their edible fruit and juices, while others are cultivated as trees.”
Uses:
“Pears are consumed fresh, canned, as juice, and dried. The juice can also be used in jellies and jams, usually in combination with other fruits, including berries. Fermented pear juice is called perry or pear cider and is made in a way that is similar to how cider is made from apples.
Pears ripen at room temperature. They will ripen faster if placed next to bananas in a fruit bowl. Refrigeration will slow further ripening. Pear Bureau Northwest offers tips on ripening and judging ripeness: Although the skin on Bartlett pears changes from green to yellow as they ripen, most varieties show little color change as they ripen. Because pears ripen from the inside out, the best way to judge ripeness is to "Check the Neck": apply gentle thumb pressure to the neck or stem end of the pear. If it yields to gentle pressure, then the pear is ripe, sweet, and juicy. If it is firm, leave the pear at room temperature and check the neck daily for ripeness.
The culinary or cooking pear is green but dry and hard, and only edible after several hours of cooking. Two Dutch cultivars are "Gieser Wildeman (nl)" (a sweet variety) and "Saint Remy (pear) (nl)" (slightly sour).”
Nutrition:
“Raw pear is 84% water, 15% carbohydrates and contains negligible protein and fat. A pear in a 100 g serving (small pear) supplies carbohydrates and 57 Calories, and is a good source of dietary fiber, but otherwise provides no essential nutrients in significant amounts.”
Storage:
“Pears may be stored at room temperature until ripe. Pears are ripe when the flesh around the stem gives to gentle pressure. Ripe pears are optimally stored refrigerated, uncovered in a single layer, where they have a shelf life of 2 to 3 days.”
Nutrient tables
The complete nutritional information, coverage of the daily requirement and comparison values with other ingredients can be found in the following nutrient tables.
Nutritional Information
|
per 100g |
2000 kcal The numbers show the percent of the recommended daily value for a person who consumes 2000 cal per day. This number is for one serving of the recipe. A person normally eats multiple times a day and consumes additional nutrients. You can get all of the nutrients you need over a longer period of time and in this way ensure a healthy balance. |
|
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Energy | 67 kcal 280 kJ | 3.4% Recommended daily allowance according to the GDA: 2000kcal | |
Fat/Lipids | 0.09 g | 0.1% Recommended daily allowance according to the GDA: 70g | |
Saturated Fats | n/a | ||
Carbohydrates (inc.dietary fiber) | 16 g | 6.0% Recommended daily allowance according to the GDA: 270g | |
Sugars | 10 g | 11.4% Recommended daily allowance according to the GDA: 90g | |
Fiber | 3.1 g | 12.4% Recommended daily allowance according to the GDA: 25g | |
Protein/Albumin | 0.36 g | 0.7% Recommended daily allowance according to the GDA: 50g | |
Cooking Salt (Na:1.0 mg) | 2.5 mg | 0.1% Recommended daily allowance according to the GDA: 2.4g |
Essential micronutrients with the highest proportions | per 100g | 2000 kcal | |
---|---|---|---|
Min | Copper, Cu | 0.10 mg | 10.0% Recommended daily allowance according to the EU: LMIV-2011: 1.0 mg |
Vit | Vitamin K | 5.2 µg | 7.0% Recommended daily allowance according to the EU: LMIV-2011: 75 µg |
Elem | Potassium, K | 122 mg | 6.0% Recommended daily allowance according to the EU: LMIV-2011: 2'000 mg |
Vit | Folate, as the active form of folic acid (née vitamin B9 and | 7.0 µg | 4.0% Recommended daily allowance according to the EU: LMIV-2011: 200 µg |
Vit | Vitamin C (ascorbic acid) | 2.8 mg | 4.0% Recommended daily allowance according to the EU: LMIV-2011: 80 mg |
Elem | Magnesium, Mg | 7.0 mg | 2.0% Recommended daily allowance according to the EU: LMIV-2011: 375 mg |
Elem | Phosphorus, P | 14 mg | 2.0% Recommended daily allowance according to the EU: LMIV-2011: 700 mg |
Vit | Riboflavin (vitamin B2) | 0.02 mg | 2.0% Recommended daily allowance according to the EU: LMIV-2011: 1.4 mg |
Min | Manganese, Mn | 0.05 mg | 2.0% Recommended daily allowance according to the EU: LMIV-2011: 2.0 mg |
Vit | Vitamin B6 (pyridoxine) | 0.02 mg | 2.0% Recommended daily allowance according to the EU: LMIV-2011: 1.4 mg |
Detailed micronutrients and daily requirement coverage per 100g
Explanations of nutrient tables in general
The majority of the nutritional information comes from the USDA (US Department of Agriculture). This means that the information for natural products is often incomplete or only given within broader categories, whereas in most cases products made from these have more complete information displayed.
If we take flaxseed, for example, the important essential amino acid ALA (omega-3) is only included in an overarching category whereas for flaxseed oil ALA is listed specifically. In time, we will be able to change this, but it will require a lot of work. An “i” appears behind ingredients that have been adjusted and an explanation appears when you hover over this symbol.
For Erb Muesli, the original calculations resulted in 48 % of the daily requirement of ALA — but with the correction, we see that the muesli actually covers >100 % of the necessary recommendation for the omega-3 fatty acid ALA. Our goal is to eventually be able to compare the nutritional value of our recipes with those that are used in conventional western lifestyles.
Essential amino acids | per 100g |
2000 kcal The numbers show the percent of the recommended daily value for a person who consumes 2000 cal per day. This number is for one serving of the recipe. A person normally eats multiple times a day and consumes additional nutrients. You can get all of the nutrients you need over a longer period of time and in this way ensure a healthy balance. |
---|---|---|
Tryptophan (Trp, W) | 0.00 g | 1.0% Recommended daily allowance according to the WHO-Protein-2002: 0.25 g |
Threonine (Thr, T) | 0.01 g | 1.0% Recommended daily allowance according to the WHO-Protein-2002: 0.93 g |
Isoleucine (Ile, I) | 0.01 g | 1.0% Recommended daily allowance according to the WHO-Protein-2002: 1.2 g |
Leucine (Leu, L) | 0.02 g | 1.0% Recommended daily allowance according to the WHO-Protein-2002: 2.4 g |
Lysine (Lys, K) | 0.02 g | 1.0% Recommended daily allowance according to the WHO-Protein-2002: 1.9 g |
Phenylalanine (Phe, F) | 0.01 g | 1.0% Recommended daily allowance according to the WHO-Protein-2002: 1.6 g |
Valine (Val, V) | 0.02 g | 1.0% Recommended daily allowance according to the WHO-Protein-2002: 1.6 g |
Methionine (Met, M) | 0.00 g | < 0.1% Recommended daily allowance according to the WHO-Protein-2002: 0.93 g |
Vitamins | per 100g |
2000 kcal The numbers show the percent of the recommended daily value for a person who consumes 2000 cal per day. This number is for one serving of the recipe. A person normally eats multiple times a day and consumes additional nutrients. You can get all of the nutrients you need over a longer period of time and in this way ensure a healthy balance. |
---|---|---|
Vitamin K | 5.2 µg | 7.0% Recommended daily allowance according to the EU: LMIV-2011: 75 µg |
Vitamin C (ascorbic acid) | 2.8 mg | 4.0% Recommended daily allowance according to the EU: LMIV-2011: 80 mg |
Folate, as the active form of folic acid (née vitamin B9 and | 7.0 µg | 4.0% Recommended daily allowance according to the EU: LMIV-2011: 200 µg |
Riboflavin (vitamin B2) | 0.02 mg | 2.0% Recommended daily allowance according to the EU: LMIV-2011: 1.4 mg |
Vitamin B6 (pyridoxine) | 0.02 mg | 2.0% Recommended daily allowance according to the EU: LMIV-2011: 1.4 mg |
Thiamine (vitamin B1) | 0.01 mg | 1.0% Recommended daily allowance according to the EU: LMIV-2011: 1.1 mg |
Niacin (née vitamin B3) | 0.15 mg | 1.0% Recommended daily allowance according to the EU: LMIV-2011: 16 mg |
Pantothenic acid (vitamin B5) | 0.06 mg | 1.0% Recommended daily allowance according to the EU: LMIV-2011: 6.0 mg |
Vitamin E, as a-TEs | 0.12 mg | 1.0% Recommended daily allowance according to the EU: LMIV-2011: 12 mg |
Vitamin A, as RAE | 1.0 µg | < 0.1% Recommended daily allowance according to the EU: LMIV-2011: 800 µg |
Essential macroelements (macronutrients) | per 100g |
2000 kcal The numbers show the percent of the recommended daily value for a person who consumes 2000 cal per day. This number is for one serving of the recipe. A person normally eats multiple times a day and consumes additional nutrients. You can get all of the nutrients you need over a longer period of time and in this way ensure a healthy balance. |
---|---|---|
Potassium, K | 122 mg | 6.0% Recommended daily allowance according to the EU: LMIV-2011: 2'000 mg |
Magnesium, Mg | 7.0 mg | 2.0% Recommended daily allowance according to the EU: LMIV-2011: 375 mg |
Phosphorus, P | 14 mg | 2.0% Recommended daily allowance according to the EU: LMIV-2011: 700 mg |
Calcium, Ca | 10 mg | 1.0% Recommended daily allowance according to the EU: LMIV-2011: 800 mg |
Sodium, Na | 1.0 mg | < 0.1% Recommended daily allowance according to the EU: LMIV-2011: 800 mg |
Essential trace elements (micronutrients) | per 100g |
2000 kcal The numbers show the percent of the recommended daily value for a person who consumes 2000 cal per day. This number is for one serving of the recipe. A person normally eats multiple times a day and consumes additional nutrients. You can get all of the nutrients you need over a longer period of time and in this way ensure a healthy balance. |
---|---|---|
Copper, Cu | 0.10 mg | 10.0% Recommended daily allowance according to the EU: LMIV-2011: 1.0 mg |
Manganese, Mn | 0.05 mg | 2.0% Recommended daily allowance according to the EU: LMIV-2011: 2.0 mg |
Iron, Fe | 0.15 mg | 1.0% Recommended daily allowance according to the EU: LMIV-2011: 14 mg |
Zinc, Zn | 0.13 mg | 1.0% Recommended daily allowance according to the EU: LMIV-2011: 10 mg |
Selenium, Se | 0 µg | < 0.1% Recommended daily allowance according to the EU: LMIV-2011: 55 µg |
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