PEAR



Learn more about the pear. Their properties, nutritional values, medicinal uses are discussed here. These fruits are good source of pectin. They are reported to help in maintaining a desirable acid-base balance in the human body.

Botanical Name: Pyrus communis

Family Name: Rosaceae

Description:

This fruit grows on a tree with a broad pyramidal crown. Leaves are orbicular- ovate to elliptic, crenate-serrate. Flowers are white, in few flowered corymbs. Fruits are variable.turbinate or subglobose, calyx lobes persistent, the flesh with gritty concretions.

Distribution:

It is grown in temperate regions of Europe and West Asia.

Parts Used:

Fruit

Properties:

Astringent

Sedative

Forms of Use:

Fruit eaten raw




Products- Preservation:



Canned fruit:

Fruits are peeled and cut into halves, and core removed. These fruits are then kept into salt solution (1-2%) to prevent browning, then made into syrup, sterilized and promptly cooled in cans.

Syrup- packed canned fruit contain:

Water: 81.1%

Protein: 1.2%

Fat: 0.1%

Carbohydrate: 18.4%

Fiber: 0.8%

Ash: 0.2%

Juice obtained from ripe fruits has excellent flavor. It is used in jellies. After acidification it is consumed as beverage and bear nectar.

Dried fruit form is prepared by sun-drying of these fruits, cut, sulfured and again kept in the sun for a day or two.

This dried fruit contain:

Protein: 4.4- 5.1%

Carbohydrate: 63.2 – 64.2%

Ash: 1.2 – 1.4%

Calcium: 25- 29 mg

Phosphorus: 29.2 – 39.2 mg

Iron: 0.25 – 0.64%

Potassium: 543- 741 mg

Beta-carotene (as vitamin A): 20 I.U. per 100 gm




NUTRITIONAL VALUE:



These are mainly consumed as fresh fruits.

This fruit contains:

Acid (as malic acid): 0.24%

Reducing sugar: 8.2%

Total sugar (as invert sugar): 10.8%

The minerals in this fruit include:

Boron, copper, molybdenum, zinc, cobalt, arsenic, fluorine and iodine

Reducing sugars , of which fructose is the major component, constitute over 80% of the total sugar present in the fruit.

Analysis of the edible portion of the fruit gives the following composition (per 100 gm):

Moisture: 86.3%

Protein: 0.2 %

Fat: 0.2%

Minerals: 0.2%

Fiber: 1.4%

Carbohydrate: 11.7 per 100 gm

Calcium: 10 mg

Phosphorus: 10 mg

Iron: 1.5 mg

Vitamin: 9 I.U.

Thiamine (VitaminB1): 0.03 mg

Riboflavin (Vitamin B2) 0.02 mg

Vitamin C: 7 mg

It also contains a number of important amino acids apart from biotin (Vitamin H), panto-thenic acid, folic acid and vitamin B12.




MEDICINAL USES:



1. These fruits are good source of pectin, containing fair amount of invert sugars and thiamine (Vitamin B1).

2. Pears help in maintaining a desirable acid-base balance in the human body.

3. Fruits have been recommended to patients suffering from diabetes because of their low sucrose content.

4. They are also found to be fever reducing.

5. Pears are slightly sedative in action, and induce sleep when taken too much.



FRUITS and VEGETABLES

CURATIVE JUICES

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