Pears nutrition: calories, protein and portion sizes

Reference preparation: raw, peeled. The exact source name is “Pear, without skin” (Fineli food 11062). Available carbohydrate excludes fiber and is not the same measure as US Total Carbohydrate.

Values are rounded after scaling. A small reported amount may round below 0.1 g; a missing value is marked Not available rather than treated as zero. This selected extract does not include sugar, sodium or micronutrient amounts; the full Fineli database contains information beyond these tables.

The reference is peeled pear flesh, excluding the core. A skin-on pear should use a matching entry, particularly when tracking fiber. Weigh the part you actually eat rather than treating every pear as one standard serving.

For the 160 g example, multiply the source amounts by 160 ÷ 100 = 1.6. The unrounded energy calculation is 43.2 × 1.6 = 69.12 kcal, displayed as approximately 69 kcal. Use the same factor for protein, available carbohydrate, fat and fiber.

For another amount, replace 160 with your own edible weight. Keep the preparation as raw, peeled; if your food is prepared differently, choose a matching reference or calculate its recipe instead.

Fresh pear, dried pear and pear canned in syrup have different nutrient concentrations. Poached pear should include any syrup eaten with it. The liquid left in a saucepan is not necessarily the same amount as the liquid served.

Use these combinations as menu ideas and adjust the amounts to your appetite and preferences. Each added ingredient belongs in the complete meal estimate.

The following are separate reference foods, shown per 100 g for orientation. Check the preparation column: dry, raw and cooked values are not interchangeable, and equal gram weights are not necessarily equivalent portions.