NUTRITIONAL VALUE OF PEAR

 

Nutritional Value of Pear

NUTRITIONAL VALUE OF PEAR

Generally, pear is used in ice-cream, jams, cakes, and pies along with carpaccio and strong cheese or carpaccio, and it is a healthy fruit to be used in specifically due to its low caloric value. Appropriate quantities of vitamins complex along with vitamins A and C and mineral deposits like potassium, phosphorus, calcium, iron, sodium and magnesium. Being rich in fibrous compounds, it is used for the treatment of constipation and intestinal inflammation. Pears are recommended to cure disorders like kidney stones and cystitis (Gonsalves, 2002). Human being cultivated one of the oldest plants including Pear. For many years, the consumption of Pears has been increased, hence development of new cultivars. Production has been stronger and areas of cultivation have been increased. The taste and nutritional values is linked with excessive demand for the fruit (Sarwa, et al, 2000).

Cultivars of Pyrus

 Few species of Pyrus including P. ussuriensis, P. pyrifolia, P. communis and P. bretschneiden have been cultivated for commercial purposes and the Pyrus genus consist of at least 22 primary species (Wu et al., 2013). Worldwide, 25 species are reported while in China, 8 species, among 25, 14 are widespread (Cuizhi and Spongberg, 2003). Though, the classification of cultivars is difficult to explain (Iketani et al., 2010).