Nutrition values of Pears, asian, raw
according to USDA Food Composition Database Standard Reference 04.2018
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The following nutrition values are sourced from: USDA Food Composition Database Standard Reference 04.20181.
Nutrition values
Amount per 100g (edible portion)
Nutrition Facts
Nutrition Facts
Amount per 100g (edible portion)
Daily Value %*
Nutrition Facts
Fat
0.23
ggram
Fatty acids, total saturated
0.012
ggram
Fatty acids, total monounsaturated
0.049
ggram
Fatty acids, total polyunsaturated
0.055
ggram
Carbohydrates
10.65
ggram
Sugarstotal
7.05
ggram
Dietary fibertotal dietary fiber
3.6
ggram
Protein
0.50
ggram
Vitamin Ctotal ascorbic acid
CalciumCa
MagnesiumMg
SodiumNa
0
mgmiligram
Detailed Values
Energy
Amount per 100g (edible portion)
Daily Value %*
Energytotal energy
42
kcalkilocalorie
Energytotal energy
176
kjkilojoule
Carbohydrates
Amount per 100g (edible portion)
Daily Value %*
Carbohydrates
10.65
ggram
Sugarstotal
7.05
ggram
Dietary fibertotal dietary fiber
3.6
ggram
Fat
Amount per 100g (edible portion)
Daily Value %*
Fat
0.23
ggram
Fatty acids, total saturated
0.012
ggram
4:0
0.000
ggram
6:0
0.000
ggram
8:0
0.000
ggram
10:0
0.000
ggram
12:0
0.000
ggram
14:0
0.000
ggram
16:0
0.010
ggram
18:0
0.002
ggram
Fatty acids, total monounsaturated
0.049
ggram
16:1 undifferentiated
0.001
ggram
18:1 undifferentiated
0.047
ggram
20:1
0.001
ggram
22:1 undifferentiated
0.000
ggram
Fatty acids, total polyunsaturated
0.055
ggram
18:2 undifferentiated
0.054
ggram
18:3 undifferentiated
0.001
ggram
18:4
0.000
ggram
20:4 undifferentiated
0.000
ggram
20:5 n-3 (EPA)
0.000
ggram
22:5 n-3 (DPA)
0.000
ggram
22:6 n-3 (DHA)
0.000
ggram
Fatty acids, total trans
0.000
ggram
Protein
Amount per 100g (edible portion)
Daily Value %*
Protein
0.50
ggram
Alanine
0.017
ggram
Arginine
0.009
ggram
Aspartic acid
0.098
ggram
Cystine
0.005
ggram
Glutamic acid
0.036
ggram
Glycine
0.014
ggram
Histidine
0.005
ggram
Isoleucine
0.014
ggram
Leucine
0.025
ggram
Lysine
0.017
ggram
Phenylalanine
0.013
ggram
Proline
0.016
ggram
Serine
0.018
ggram
Threonine
0.013
ggram
Tryptophan
0.005
ggram
Tyrosine
0.004
ggram
Valine
0.018
ggram
Methionine
0.006
ggram
Vitamins
Amount per 100g (edible portion)
Daily Value %*
Vitamins
Vitamin A
0
iuinternational units
Vitamin A
0
μgmicrogram
RetinolVitamin A1
0
μgmicrogram
Alpha Carotene
0
μgmicrogram
Beta Carotene
0
μgmicrogram
Cryptoxanthin, beta
0
μgmicrogram
Lutein + Zeaxanthin
50
μgmicrogram
Thiamin
RiboflavinVitamin B-2
NiacinVitamin B-3
0.219
mgmiligram
Pantothenic acidVitamin B-5
Vitamin B-6
FolateIncludes folate from food plus folic acid
8
μgmicrogram
FolateIncludes folate from food plus folic acid
Folate, food
8
μgmicrogram
Folic acid
0
μgmicrogram
Vitamin B-12Cobalamin
Vitamin B-12, added
0.00
μgmicrogram
Vitamin Ctotal ascorbic acid
Vitamin DVitamin D2+D3
0
iuinternational units
Vitamin DVitamin D2+D3
0.0
μgmicrogram
Vitamin E
Alpha-Tocopherol
Vitamin E, added
0.00
mgmiligram
Vitamin KVitamin K1+K2
Vitamin K1 (phylloquinone)
4.5
μgmicrogram
Lycopene
0
μgmicrogram
Choline, total
Minerals
Amount per 100g (edible portion)
Daily Value %*
MineralsCa
CalciumCa
MagnesiumMg
IronFe
SodiumNa
0
mgmiligram
PhosphorusP
PotassiumK
121
mgmiligram
ZincZn
SeleniumSe
CopperCu
0.050
mgmiligram
ManganeseMn
Sterols
Amount per 100g (edible portion)
Daily Value %*
Sterols
Cholesterolcholesterol, total
0
mgmiligram
Other
Amount per 100g (edible portion)
Daily Value %*
Other
Water
88.25
ggram
Alcohol, ethyl
0.0
ggram
Ash in food
0.37
ggram
Caffeine
0
mgmiligram
Theobromine
0
mgmiligram
An empty value in the table means that no value is available and nothing is being said about it. 0 / 0.0 / 0.000 means that the nutrient is not contained at all or only in slight amounts.
The table above contains values from the following nutrition databases.
Notices
* Calculating the percentages of daily intake are for a 45 year old person and the average of man and woman. For the calculation the recommended dietary allowance (RDA) is used and, if not available, estimates of adequate intake (AI) or estimates of average requirement (EAR) are used.
** Calculated with the following factors: carbohydrates 3.6 kcal/g, proteins 3.4 kcal/g, fat 8.4 kcal/g, fibers 2 kcal/g, alcohol 7 kcal/g.
Sources
1
US Department of Agriculture. Agricultural Research Service. (2018). USDA National Nutrient Database for Standard Reference, Legacy (2018). Retrieved from https://ndb.nal.usda.gov/ndb/ at 2018-12-18.