Nashi, asian pear, raw

Nutritional Information

Portion Size:

Macro nutrients

Composition

Composition	gram
Fat	0.2
Carbohydrate	7.0
Protein	0.5
Dietary fibre	4.0
Alcohol	0.0
Water	89.0

Energy content

Energy content	energiprosent
Fat	4
Carbohydrate	71
Protein	5
Dietary fibre	19
Alcohol	0

Fat
Carbohydrate
Protein
Dietary fibre
Alcohol
Water

Energy in 100 g: 165 kJ (39 kcal)
Edible part: 91 %

Nutrient	Source	Quantity	Energiprosent
Fat			4 E%
Carbohydrate			71 E%
Dietary fibre			19 E%
Protein			5 E%
Alcohol			0 E%
Water			-

Carbohydrates

Carbohydrate	Source	Quantity
Starch
Sugar, total
Sugar, added
Sugar, free

Fatty acids

Fat	Source	Quantity
Saturated fatty acids
Trans fatty acids
Monounsaturated fatty acids
Polyunsaturated fatty acids
Omega-3
Omega-6
Cholesterol

Saturated fatty acids	Source	Quantity
C12:0 (lauric acid)
C14:0 (myristic acid)
C16:0 (palmitic acid)
C18:0 (stearic acid)

Monounsaturated fatty acids	Source	Quantity
C16:1 sum (palmitoleic acid)
C18:1 sum (oleic acid)

Polyunsaturated fatty acids	Source	Quantity
C18:2n-6 (linoleic acid)
C18:3n-3 (alpha-linolenic acid)
C20:3n-3 (eicosatrienoic acid)
C20:3n-6 (dihomo-gamma-linolenic acid, DGLA)
C20:4n-3 (eicosatetraenoic acid)
C20:4n-6 (arachidonic acid)
C20:5n-3 (eicosapentaenoic acid, EPA)
C22:5n-3 (docosapentaenoic acid, DPA)
C22:6n-3 (docosahexaenoic acid, DHA)

Vitamins

Recommended Daily Allowance (RDA)

Fat-soluble vitamins	Quantity
Vitamin A (RAE)
Vitamin A (RE)	0 RE	0 %
Retinol
Beta-carotene
Vitamin D		0 %
Vitamin E		0 %

Water-soluble vitamins	Source	Quantity
Vitamin B1 (thiamin)			1 %
Vitamin B2 (riboflavin)			0 %
Vitamin B3 (niacin)
Niacin equivalents			1 %
Vitamin B6 (pyridoxine)			1 %
Vitamin B9 (folate)			2 %
Vitamin B12 (cobalamin)			0 %
Vitamin C (askorbic acid)			3 %

Minerals and trace elements

Recommended Daily Allowance (RDA)

Minerals	Source	Quantity
Salt (NaCl)
Calcium (Ca)			0 %
Sodium (Na)
Potassium (K)			3 %
Magnesium (Mg)			2 %
Phosphorus (P)			2 %

Trace elements	Source	Quantity
Iron (Fe)			0 %
Zinc (Zn)			0 %
Selenium (Se)			0 %
Copper (Cu)			5 %
Iodine (I)

Classification

Food ID: 06.630

Scientific name: Pyrus pyrifolia (Burm. F.) Nakai

FoodEx2: Nashi pears (A01DQ)

Facets
F28 Process	Raw, no heat treatment (A07HS)

LanguaL

LanguaL	Classification
A0143	Fruit or fruit product (US CFR)
A0833	Fruit or fruit product (EUROFIR)
B1523	Sand pear
C0167	Fruit
E0150	Whole, natural shape
F0001	Extent of heat treatment not known
G0001	Cooking method not known
H0001	Treatment applied not known
J0001	Preservation method not known
K0003	No packing medium used
M0001	Container or wrapping not known
N0001	Food contact surface not known
P0024	Human consumer, no age specification

The foods in the Food Composition Table are described using two classification systems.

FoodEx2 is a classification and standardization system for foods and feed developed by the European Food Safety Authority (EFSA). The system consists of a main code that describes the type of food. In addition, there are facets that provide more detailed information about the food, for example about ingredients, packaging, or method of preparation.

LanguaL is a similar system. LanguaL stands for “Langua aLimentaria”, or “language of food”. It also consists of a description of the type of food, and facets with additional information.

Sources

10

Missing value, content not known.

50

Estimated as a naturally occurring zero value, not analysed.

331

Frydenberg, H, Urke EB & Carlsen MH. Sugar project 2021-2024. University of Oslo, department of nutrition.

460g

US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page

MI0120

Salt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0)

MI0142

Water by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g])

MI0181

Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g])

MI0322

Vitamin A activity calculated from retinol and beta-carotene (factor 1/6) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 6))

MI0325

Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12))

MI0421

Niacin equivalents calculated from niacin and tryptophan (NIAEQ[mg] = NIA[mg] + TRP[mg] / 60)

MI_SUGAR_NO

Sugar calculated as the sum of fructose, glucose, lactose, maltose and sucrose (SUGAR[g] = FRUS[g] + GLUS[g] + LACS[g] + MALS[g] + SUCS[g])

Value type	Best estimate
Acquisition type	Food composition table
Method type	Method type not known
Method indicator	Method not known

Value type	Best estimate
Acquisition type	Food composition table
Method type	Method type not known
Method indicator	Method not known

Value type	Best estimate
Acquisition type	Food composition table
Method type	Method type not known
Method indicator	Method not known

Value type	Logical zero
Acquisition type	Value created within host system
Method type	Estimated according to logical deduction
Method indicator	Imputation

Value type	Best estimate
Acquisition type	Food composition table
Method type	Method type not known
Method indicator	Method not known

Value type	Not processed
Acquisition type	Value created within host system
Method type	Method type not known
Method indicator	Method not known

Value type	Weighted
Acquisition type	Food composition table
Method type	Method type not known
Method indicator	Method not known

Nutritional Information

Macro nutrients

Carbohydrates

Fatty acids

Vitamins

Minerals and trace elements

Classification

FoodEx2: Nashi pears (A01DQ)

LanguaL

Sources

10

50

331

460g

MI0120

MI0142

MI0181

MI0322

MI0325

MI0421

MI_SUGAR_NO

10

50

331

460g

MI0120

MI0142

MI0181

MI0322

MI0325

MI0421

MI_SUGAR_NO

C20:4n-6 (arachidonic acid) in Nashi, asian pear, raw

Vitamin B1 (thiamin) in Nashi, asian pear, raw

Beta-carotene in Nashi, asian pear, raw

Sugar, free in Nashi, asian pear, raw

C16:1 sum (palmitoleic acid) in Nashi, asian pear, raw

C20:4n-3 (eicosatetraenoic acid) in Nashi, asian pear, raw

Saturated fatty acids in Nashi, asian pear, raw

Iodine (I) in Nashi, asian pear, raw

Omega-6 in Nashi, asian pear, raw

Polyunsaturated fatty acids in Nashi, asian pear, raw

Cholesterol in Nashi, asian pear, raw

Vitamin B2 (riboflavin) in Nashi, asian pear, raw

Omega-3 in Nashi, asian pear, raw

Vitamin B9 (folate) in Nashi, asian pear, raw

Vitamin A (RAE) in Nashi, asian pear, raw

Salt (NaCl) in Nashi, asian pear, raw

C22:6n-3 (docosahexaenoic acid, DHA) in Nashi, asian pear, raw

Phosphorus (P) in Nashi, asian pear, raw

Vitamin D in Nashi, asian pear, raw

Carbohydrate in Nashi, asian pear, raw

Niacin equivalents in Nashi, asian pear, raw

Protein in Nashi, asian pear, raw

Calcium (Ca) in Nashi, asian pear, raw

Vitamin B3 (niacin) in Nashi, asian pear, raw

C20:3n-6 (dihomo-gamma-linolenic acid, DGLA) in Nashi, asian pear, raw

C18:3n-3 (alpha-linolenic acid) in Nashi, asian pear, raw

Water in Nashi, asian pear, raw

Vitamin E in Nashi, asian pear, raw

C18:2n-6 (linoleic acid) in Nashi, asian pear, raw

Fat in Nashi, asian pear, raw

Vitamin B6 (pyridoxine) in Nashi, asian pear, raw

C20:5n-3 (eicosapentaenoic acid, EPA) in Nashi, asian pear, raw

Iron (Fe) in Nashi, asian pear, raw

C20:3n-3 (eicosatrienoic acid) in Nashi, asian pear, raw

C18:1 sum (oleic acid) in Nashi, asian pear, raw

Monounsaturated fatty acids in Nashi, asian pear, raw

Starch in Nashi, asian pear, raw

C22:5n-3 (docosapentaenoic acid, DPA) in Nashi, asian pear, raw

Trans fatty acids in Nashi, asian pear, raw

Alcohol in Nashi, asian pear, raw

Copper (Cu) in Nashi, asian pear, raw

C14:0 (myristic acid) in Nashi, asian pear, raw

Zinc (Zn) in Nashi, asian pear, raw

Dietary fibre in Nashi, asian pear, raw

Sugar, total in Nashi, asian pear, raw

Selenium (Se) in Nashi, asian pear, raw

Vitamin B12 (cobalamin) in Nashi, asian pear, raw

Retinol in Nashi, asian pear, raw