Pear Calories & Nutrition Calculator

A raw pear provides 3.1g dietary fiber per 100g at only 57 kcal — a fiber-per-calorie ratio of 0.054g/kcal. Compare this to apple (0.046g/kcal), banana (0.029g/kcal), and orange (0.051g/kcal). A medium pear (178g) delivers 5.5g fiber (20% DV) at just 101 kcal ^[1].

Much of the pear's fiber is in the skin. A peeled pear loses about 1g of fiber per 100g. For food journaling, always note whether the skin is consumed — it changes the fiber content by roughly 30%.

Among common fruits sold year-round in supermarkets, pear is one of the most fiber-dense options per calorie. Raspberries (6.5g fiber at 52 kcal) and guava (5.4g at 68 kcal) surpass it, but these are less universally available. Pear's combination of availability, mild flavor, and fiber density makes it a consistent high-fiber entry in food journals.

Pear has an unusual sugar composition: 6.42g fructose, 2.60g glucose, and 0.71g sucrose per 100g. This means 66% of pear's sugars are fructose — a higher fructose proportion than apple (57%), banana (40%), or orange (24%) ^[1].

Total sugar at 9.75g per 100g places pear in the moderate range — lower than grapes (15.5g), mango (13.7g), and cherries (12.8g), but higher than peach (8.4g) and strawberry (4.9g). A medium pear (178g) has approximately 17.4g total sugar.

For food journaling, knowing the sugar composition matters for personal tracking. Pear's sugars come with 3.1g of fiber — a 1:3.1 fiber-to-sugar ratio. This ratio is comparable to apple (1:4.3) and better than most tropical fruits where the fiber-to-sugar ratio is lower.

Pear provides only 4.3mg vitamin C per 100g — just 5% DV. This is 12x less than orange (53.2mg) and over 20x less than kiwi (92.7mg). Apple's already-modest 4.6mg is barely higher. Among common fruits, only banana (8.7mg) and grape (3.2mg) are in a similar low range ^[1][2].

A medium pear (178g) delivers 7.7mg vitamin C — less than 10% DV. For comparison, a single medium orange provides 70mg (78% DV). If vitamin C tracking is a priority in food journaling, pear is not a significant contributor.

Interestingly, dried pear retains only 5.2mg vitamin C per 100g despite being ~4.5x concentrated. Vitamin C is heat- and air-sensitive, so the drying process destroys most of it. This is a pattern consistent across all dried fruits.

Dried pear has 262 kcal per 100g — 4.6x the fresh version. The concentration effect is consistent: fiber rises from 3.1g to 7.5g (27% DV), potassium from 116mg to 533mg (11% DV), and iron from 0.18mg to 2.1mg (12% DV). But sugar also concentrates from 9.75g to approximately 49g per 100g ^[1].

The practical difference in portions is important: a half-cup of dried pear (90g) weighs less but has 236 kcal and 44g sugar — equivalent to eating over three medium fresh pears. Fresh pear's 84% water content makes it naturally bulky, so typical portions are self-limiting in a way dried pear is not.

For food journaling, the calorie difference between fresh and dried pear is one of the largest among common fruits. Always note the form in your journal. A single cup of fresh pear slices (140g) = 80 kcal. A cup of dried pear halves (~180g) = 472 kcal.

Pear provides 116mg potassium (2% DV), 9mg calcium (1% DV), and 7mg magnesium (2% DV) per 100g, all delivered with virtually no fat (0.14g) and negligible sodium (1mg). A medium pear (178g) provides 207mg potassium ^[1].

Pear's mineral profile is modest compared to potassium-rich fruits like banana (358mg), cantaloupe (267mg), or kiwi (312mg). But pear's advantage is its fiber-mineral combination: 3.1g fiber + 116mg potassium at just 57 kcal. Few fruits match this combination at this calorie cost.

The low sodium (1mg/100g) and zero cholesterol make pear one of the 'cleanest' mineral delivery vehicles among fruits. For food journaling, pear consistently adds fiber and moderate potassium without adding sodium, fat, or significant calories to the daily totals.