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Pear

BLS 4.0 food: Pear raw (Birne roh), code F130100 · cross-reference USDA FDC #169118

Per portion (150 g)

87 kcalenergy

0.45 gprotein

4.2 gfibre

0.43 gfat

19.7 gcarbohydrate

Verified benefits — authorised EU health claims

This food does not reach the EU threshold ("source of", at least 15 % of the Nutrient Reference Value per 100 g) for any vitamin or mineral claim. It can still be part of a healthy diet — see the nutrient table.

Also low in sodium and saturated fat — which relates to the authorised claims: “Reducing consumption of sodium contributes to the maintenance of normal blood pressure.” “Reducing consumption of saturated fat contributes to the maintenance of normal blood cholesterol levels.”

Full nutrient profile

Values per 100 g edible portion as published by the Max Rubner-Institut (BLS 4.0, 10.25826/Data20251217-134202-0). "Origin" is the MRI's own data-provenance label; open "reference" for the underlying study or database. %NRV = share of the EU Nutrient Reference Value (Reg. (EU) 1169/2011, Annex XIII).

Energy & macronutrients

Nutrient	per 100 g	per 150 g	Origin
Energy	58 kcal	87 kcal	BLS `ENERCC` · Calculated by formula
Protein	0.3 g	0.45 g	BLS `PROT625` · Aggregated from several sources reference Converted value from: Koivistoinen P; Mineral element composition of Finnish foods. N, K, Ca, Mg, P, S, Fe, Cu, Mn, Zn, Mo, Co, Ni, Cr, F, Se, Si, Rb, Al, B, Br, Hg, As, Cd, Pb and Ash; Almqvist & Wiksell; 1980 Converted value from: Health, D. o; Nutrient analysis of fruit and vegetables; 2013
Fat	0.29 g	0.43 g	BLS `FAT` · Other nutrient database reference Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7
Carbohydrate (available)	13.2 g	19.7 g	BLS `CHO` · Calculated by formula
Sugars (total)	10.1 g	15.1 g	BLS `SUGAR` · Calculated by formula
Dietary fibre	2.8 g	4.2 g	BLS `FIBT` · Laboratory analysis
fibreSoluble	0.6 g	0.9 g	BLS `FIBSOL` · Laboratory analysis
Water	83.6 g	125 g	BLS `WATER` · Aggregated from several sources reference Bertazza G, Cristoferi G, Bignami C; Fruit composition and quality of organically and conventionally grown apple, apricot and pear in the Veneto region (Northern Italy); Acta Horticulturae; 2010 Health, D. o; Nutrient analysis of fruit and vegetables; 2013 Pennington, J. A. T., et al.; Composition of Core Foods of the U.S. Food Supply, 1982-1991: I. Sodium, Phosphorus, and Potassium.; Journal of Food Composition and Analysis; 1995 Olmedilla B, Granado F, Blanco I, Rojas-Hidalgo E:; Quantitation of provitamin-A and non-provitamin-A carotenoids in the fruits most commonly consumed in Spain; Royal Society of Chemistry (RSC); 1993
Salt	0.0 g	0.0 g	BLS `NACL` · Calculated by formula

Fats & fatty acids

Nutrient	per 100 g	per 150 g	Origin
Saturated fat	0.04 g	0.06 g	BLS `FASAT` · Calculated by formula
Monounsaturated fat	0.06 g	0.1 g	BLS `FAMS` · Calculated by formula
Polyunsaturated fat	0.13 g	0.19 g	BLS `FAPU` · Calculated by formula
Omega-3 fatty acids (total)	0.02 g	0.03 g	BLS `FAPUN3` · Calculated by formula
Alpha-linolenic acid (ALA, omega-3)	0.02 g	0.03 g	BLS `F18:3CN3` · Other nutrient database reference Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7
EPA	0 mg	0 mg	BLS `F20:5CN3` · Logische Null
DHA	0 mg	0 mg	BLS `F22:6CN3` · Logische Null
EPA + DHA (long-chain omega-3)	0 mg	0 mg	BLS
omega6	0.11 g	0.16 g	BLS `FAPUN6` · Calculated by formula
Linoleic acid (omega-6)	0.11 g	0.16 g	BLS `F18:2CN6` · Other nutrient database reference Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7
Oleic acid	0.06 g	0.09 g	BLS `F18:1CN9` · Other nutrient database reference Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7
Cholesterol	0 mg	0 mg	BLS `CHORL` · Logische Null

Vitamins

Nutrient	per 100 g	per 150 g	%NRV	Origin
Vitamin A	1 µg	1.5 µg	0 %	BLS `VITAA` · Calculated by formula
Vitamin D	0 µg	0 µg	0 %	BLS `VITD` · Calculated by formula
Vitamin E	0.21 mg	0.32 mg	2 %	BLS `VITE` · Scientific literature reference Converted value from: Chun, J., et al.; Tocopherol and tocotrienol contents of raw and processed fruits and vegetables in the United States diet; Journal of Food Composition and Analysis; 2006; 19; 2-3
Vitamin K	4.5 µg	6.8 µg	6 %	BLS `VITK` · Calculated by formula
Vitamin C	4.6 mg	6.9 mg	6 %	BLS `VITC` · Other nutrient database reference Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7
Thiamin (vitamin B1)	0.02 mg	0.04 mg	2 %	BLS `THIA` · Aggregated from several sources reference Converted value from: El-Aarab AE, Ali M, Hussein L; Vitamin B1 profile of the egyptian core foods and adequacy of intake; Journal of Food Composition and Analysis; 2004; 17 Converted value from: Health, D. o; Nutrient analysis of fruit and vegetables; 2013
Riboflavin (vitamin B2)	0.04 mg	0.06 mg	3 %	BLS `RIBF` · Scientific literature reference Health, D. o; Nutrient analysis of fruit and vegetables; 2013
Niacin (vitamin B3)	0.22 mg	0.33 mg	1 %	BLS `NIAEQ` · Calculated by formula
Pantothenic acid (vitamin B5)	0.08 mg	0.12 mg	1 %	BLS `PANTAC` · Scientific literature reference Health, D. o; Nutrient analysis of fruit and vegetables; 2013
Vitamin B6	0.03 mg	0.05 mg	2 %	BLS `VITB6` · Scientific literature reference Health, D. o; Nutrient analysis of fruit and vegetables; 2013
Biotin	0.3 µg	0.45 µg	1 %	BLS `BIOT` · Scientific literature reference Health, D. o; Nutrient analysis of fruit and vegetables; 2013
Folate	4 µg	6 µg	2 %	BLS `FOL` · Calculated by formula
Vitamin B12	0 µg	0 µg	0 %	BLS `VITB12` · Logische Null
Choline	5.1 mg	7.7 mg		USDA FDC 169118

Minerals & trace elements

Nutrient	per 100 g	per 150 g	%NRV	Origin
Sodium	0.78 mg	1.2 mg		BLS `NA` · Other nutrient database reference National Food Institute, Food data (frida.fooddata.dk), version 5.2, May 2024
Potassium	124 mg	186 mg	6 %	BLS `K` · Aggregated from several sources reference Pennington, J. A. T., et al.; Composition of Core Foods of the U.S. Food Supply, 1982-1991: I. Sodium, Phosphorus, and Potassium.; Journal of Food Composition and Analysis; 1995 Koivistoinen P; Mineral element composition of Finnish foods. N, K, Ca, Mg, P, S, Fe, Cu, Mn, Zn, Mo, Co, Ni, Cr, F, Se, Si, Rb, Al, B, Br, Hg, As, Cd, Pb and Ash; Almqvist & Wiksell; 1980 Miller-Ihli, NJ; Atomic absorption and atomic emission spectrometry for the determination of the trace element content of selected fruits consumed in the United States; Journal of Food Composition and Analysis; 1996; 9 Health, D. o; Nutrient analysis of fruit and vegetables; 2013
Calcium	8 mg	12 mg	1 %	BLS `CA` · Aggregated from several sources reference Miller-Ihli, NJ; Atomic absorption and atomic emission spectrometry for the determination of the trace element content of selected fruits consumed in the United States; Journal of Food Composition and Analysis; 1996; 9 Pennington, J. A. T., et al.; Composition of Core Foods of the U.S. Food Supply, 1982-1991: II. Calcium, Magnesium, Iron, and Zinc; Journal of Food Composition and Analysis; 1995 Koivistoinen P; Mineral element composition of Finnish foods. N, K, Ca, Mg, P, S, Fe, Cu, Mn, Zn, Mo, Co, Ni, Cr, F, Se, Si, Rb, Al, B, Br, Hg, As, Cd, Pb and Ash; Almqvist & Wiksell; 1980 Health, D. o; Nutrient analysis of fruit and vegetables; 2013
Magnesium	6 mg	9 mg	2 %	BLS `MG` · Aggregated from several sources reference Pennington, J. A. T., et al.; Composition of Core Foods of the U.S. Food Supply, 1982-1991: II. Calcium, Magnesium, Iron, and Zinc; Journal of Food Composition and Analysis; 1995 Health, D. o; Nutrient analysis of fruit and vegetables; 2013 Koivistoinen P; Mineral element composition of Finnish foods. N, K, Ca, Mg, P, S, Fe, Cu, Mn, Zn, Mo, Co, Ni, Cr, F, Se, Si, Rb, Al, B, Br, Hg, As, Cd, Pb and Ash; Almqvist & Wiksell; 1980 Miller-Ihli, NJ; Atomic absorption and atomic emission spectrometry for the determination of the trace element content of selected fruits consumed in the United States; Journal of Food Composition and Analysis; 1996; 9
Phosphorus	11 mg	16.5 mg	2 %	BLS `P` · Other nutrient database reference Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7
Iron	0.1 mg	0.15 mg	1 %	BLS `FE` · Aggregated from several sources reference Converted value from: BVL; Lebensmittel Monitoring 2008; 2008 Health, D. o; Nutrient analysis of fruit and vegetables; 2013 Pennington, J. A. T., et al.; Composition of Core Foods of the U.S. Food Supply, 1982-1991: II. Calcium, Magnesium, Iron, and Zinc; Journal of Food Composition and Analysis; 1995 Koivistoinen P; Mineral element composition of Finnish foods. N, K, Ca, Mg, P, S, Fe, Cu, Mn, Zn, Mo, Co, Ni, Cr, F, Se, Si, Rb, Al, B, Br, Hg, As, Cd, Pb and Ash; Almqvist & Wiksell; 1980 Miller-Ihli, NJ; Atomic absorption and atomic emission spectrometry for the determination of the trace element content of selected fruits consumed in the United States; Journal of Food Composition and Analysis; 1996; 9
Zinc	0.11 mg	0.17 mg	1 %	BLS `ZN` · Aggregated from several sources reference Pennington, J. A. T., et al.; Composition of Core Foods of the U.S. Food Supply, 1982-1991: II. Calcium, Magnesium, Iron, and Zinc; Journal of Food Composition and Analysis; 1995 Converted value from: BVL; Lebensmittel Monitoring 2005 ; 2005 Converted value from: BVL; Lebensmittel Monitoring 2008; 2008 Koivistoinen P; Mineral element composition of Finnish foods. N, K, Ca, Mg, P, S, Fe, Cu, Mn, Zn, Mo, Co, Ni, Cr, F, Se, Si, Rb, Al, B, Br, Hg, As, Cd, Pb and Ash; Almqvist & Wiksell; 1980 Health, D. o; Nutrient analysis of fruit and vegetables; 2013 Converted value from: BVL; Lebensmittel Monitoring 2002; 2002 Ellen, G., et al.; HEAVY-METALS IN VEGETABLES GROWN IN THE NETHERLANDS AND IN DOMESTIC AND IMPORTED FRUITS.; Zeitschrift Fur Lebensmittel-Untersuchung Und-Forschung; 1990; 190; 1 Miller-Ihli, NJ; Atomic absorption and atomic emission spectrometry for the determination of the trace element content of selected fruits consumed in the United States; Journal of Food Composition and Analysis; 1996; 9
Iodine	1 µg	1.5 µg	1 %	BLS `ID` · Aggregated from several sources reference Health, D. o; Nutrient analysis of fruit and vegetables; 2013 Pennington, J. A. T., et al.; Composition of Core Foods of the U.S. Food Supply, 1982-1991: III. Copper, Manganese, Selenium, and Iodine; Journal of Food Composition and Analysis; 1995
Selenium	0.1 µg	0.15 µg	0 %	USDA FDC 169118
Copper	0.08 mg	0.12 mg	8 %	BLS `CU` · Aggregated from several sources reference Converted value from: BVL; Lebensmittel Monitoring 2005 ; 2005 Converted value from: BVL; Lebensmittel Monitoring 2008; 2008 Health, D. o; Nutrient analysis of fruit and vegetables; 2013 Converted value from: BVL; Lebensmittel Monitoring 2002; 2002 Ellen, G., et al.; HEAVY-METALS IN VEGETABLES GROWN IN THE NETHERLANDS AND IN DOMESTIC AND IMPORTED FRUITS.; Zeitschrift Fur Lebensmittel-Untersuchung Und-Forschung; 1990; 190; 1 Pennington, J. A. T., et al.; Composition of Core Foods of the U.S. Food Supply, 1982-1991: III. Copper, Manganese, Selenium, and Iodine; Journal of Food Composition and Analysis; 1995 Koivistoinen P; Mineral element composition of Finnish foods. N, K, Ca, Mg, P, S, Fe, Cu, Mn, Zn, Mo, Co, Ni, Cr, F, Se, Si, Rb, Al, B, Br, Hg, As, Cd, Pb and Ash; Almqvist & Wiksell; 1980
Manganese	0.05 mg	0.07 mg	3 %	BLS `MN` · Aggregated from several sources reference Converted value from: BVL; Lebensmittel Monitoring 2008; 2008 Health, D. o; Nutrient analysis of fruit and vegetables; 2013 Ellen, G., et al.; HEAVY-METALS IN VEGETABLES GROWN IN THE NETHERLANDS AND IN DOMESTIC AND IMPORTED FRUITS.; Zeitschrift Fur Lebensmittel-Untersuchung Und-Forschung; 1990; 190; 1 Pennington, J. A. T., et al.; Composition of Core Foods of the U.S. Food Supply, 1982-1991: III. Copper, Manganese, Selenium, and Iodine; Journal of Food Composition and Analysis; 1995 Koivistoinen P; Mineral element composition of Finnish foods. N, K, Ca, Mg, P, S, Fe, Cu, Mn, Zn, Mo, Co, Ni, Cr, F, Se, Si, Rb, Al, B, Br, Hg, As, Cd, Pb and Ash; Almqvist & Wiksell; 1980
fluoride	0.01 mg	0.01 mg		BLS `FD` · Other nutrient database reference Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7

Essential amino acids

Nutrient	per 100 g	per 150 g	Origin
Histidine	0.01 g	0.01 g	BLS `HIS` · Musterberechnung
Isoleucine	0.01 g	0.01 g	BLS `ILE` · Musterberechnung
Leucine	0.02 g	0.02 g	BLS `LEU` · Musterberechnung
Lysine	0.01 g	0.02 g	BLS `LYS` · Musterberechnung
Methionine	0.0 g	0.0 g	BLS `MET` · Musterberechnung
Phenylalanine	0.01 g	0.01 g	BLS `PHE` · Musterberechnung
Threonine	0.01 g	0.01 g	BLS `THR` · Musterberechnung
Tryptophan	0.0 g	0.0 g	BLS `TRP` · Musterberechnung
Valine	0.01 g	0.02 g	BLS `VAL` · Musterberechnung

Sources

Bundeslebensmittelschlüssel (BLS) 4.0 — German Nutrient Database — Max Rubner-Institut
FoodData Central — USDA Agricultural Research Service
Commission Regulation (EU) No 432/2012 — list of permitted health claims (consolidated) — European Union (EUR-Lex)
Regulation (EC) No 1924/2006 on nutrition and health claims (incl. Annex: conditions for "source of" claims) — European Union (EUR-Lex)
Regulation (EU) No 1169/2011 on food information (Annex XIII: Nutrient Reference Values; Art. 7(3)) — European Union (EUR-Lex)
EU Register of nutrition and health claims made on foods — European Commission

Max Rubner-Institut (2025): Bundeslebensmittelschlüssel (BLS), Version 4.0 — Deutsche Nährstoffdatenbank. Karlsruhe. DOI: 10.25826/Data20251217-134202-0. Licence CC BY 4.0. Selenium and choline: U.S. Department of Agriculture, Agricultural Research Service. FoodData Central: SR Legacy, 2018. fdc.nal.usda.gov.

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