Autumn harvest; stored fruit may remain available in winterConference Pear Nutrition Facts, Vitamins and Benefits
Conference is a pear cultivar known for its elongated shape and green skin with patches of brown russeting. Its flesh softens as it ripens and can be eaten fresh or used in cooked fruit dishes. USDA's general raw pear profile is shown as an approximate reference, rather than a cultivar-specific analysis.
Conference Pear benefits and place in a balanced diet
- A 100 g portion provides approximately 57 kcal; portion size and preparation affect total energy intake.
- Its approximately 84 g of water per 100 g contributes to total fluid intake.
- Its approximately 3.1 g of dietary fiber per 100 g contributes to fiber intake; a fiber-containing diet can support normal bowel function and fullness.
- About 4.3 mg of vitamin C per 100 g contributes to normal immune function, collagen formation and the absorption of iron from plant foods.
- About 4.4 µg of vitamin K per 100 g contributes to normal blood clotting and the maintenance of normal bones.
- Its recorded folate content contributes to normal blood formation, cell division and homocysteine metabolism.
- About 0.026 mg of vitamin B2 per 100 g contributes to normal energy metabolism and the protection of cells from oxidative stress.
- About 9 mg of calcium per 100 g contributes to the maintenance of normal bones and teeth, muscle function and nerve transmission.
- About 116 mg of potassium per 100 g contributes to normal muscle and nervous-system function and the maintenance of normal blood pressure.
- About 7 mg of magnesium per 100 g contributes to normal energy metabolism and muscle and nervous-system function.
- About 12 mg of phosphorus per 100 g contributes to normal energy metabolism and the maintenance of normal bones and teeth.
- No single food prevents or treats disease. The nutritional value of conference pear depends on portion size, variety, ripeness and the overall eating pattern.
Conference Pear nutrition facts
The table covers calories, macronutrients, vitamins, minerals, fatty acids and amino acids where a measured value is available. Values are shown per 100 g and for a 100 g reference serving.
| Nutrient | Per 100 g | 100 g serving |
|---|---|---|
| Core values and macronutrients | ||
| Energy | 57 kcal | 57 kcal |
| Water | 84 g | 84 g |
| Protein | 0.36 g | 0.36 g |
| Total fat | 0.14 g | 0.14 g |
| Saturated fat | 0.022 g | 0.022 g |
| Monounsaturated fat | 0.084 g | 0.084 g |
| Polyunsaturated fat | 0.094 g | 0.094 g |
| Carbohydrate | 15.2 g | 15.2 g |
| Dietary fiber | 3.1 g | 3.1 g |
| Total sugars | 9.8 g | 9.8 g |
| Ash | 0.32 g | 0.32 g |
| Cholesterol | 0 mg | 0 mg |
| Minerals | ||
| Calcium | 9 mg | 9 mg |
| Iron | 0.18 mg | 0.18 mg |
| Magnesium | 7 mg | 7 mg |
| Phosphorus | 12 mg | 12 mg |
| Potassium | 116 mg | 116 mg |
| Sodium | 1 mg | 1 mg |
| Zinc | 0.1 mg | 0.1 mg |
| Copper | 0.082 mg | 0.082 mg |
| Manganese | 0.048 mg | 0.048 mg |
| Selenium | 0.1 µg | 0.1 µg |
| Fluoride | 2.2 µg | 2.2 µg |
| Vitamins and vitamin-like compounds | ||
| Vitamin C | 4.3 mg | 4.3 mg |
| Vitamin B1 (Thiamin) | 0.012 mg | 0.012 mg |
| Vitamin B2 (Riboflavin) | 0.026 mg | 0.026 mg |
| Vitamin B3 (Niacin) | 0.161 mg | 0.161 mg |
| Vitamin B5 (Pantothenic acid) | 0.049 mg | 0.049 mg |
| Vitamin B6 | 0.029 mg | 0.029 mg |
| Vitamin B9 (Folate) | 7 µg | 7 µg |
| Folic acid | 0 µg | 0 µg |
| Food folate | 7 µg | 7 µg |
| Folate, DFE | 7 µg DFE | 7 µg DFE |
| Choline | 5.1 mg | 5.1 mg |
| Vitamin B12 | 0 µg | 0 µg |
| Vitamin A | 1 µg RAE | 1 µg RAE |
| Retinol | 0 µg | 0 µg |
| Beta-carotene | 14 µg | 14 µg |
| Alpha-carotene | 1 µg | 1 µg |
| Beta-cryptoxanthin | 2 µg | 2 µg |
| Lycopene | 0 µg | 0 µg |
| Lutein + zeaxanthin | 44 µg | 44 µg |
| Vitamin E | 0.12 mg | 0.12 mg |
| Vitamin D | 0 µg | 0 µg |
| Vitamin K | 4.4 µg | 4.4 µg |
| Types of sugar | ||
| Sucrose | 0.71 g | 0.71 g |
| Glucose | 2.6 g | 2.6 g |
| Fructose | 6.4 g | 6.4 g |
| Lactose | 0 g | 0 g |
| Maltose | 0 g | 0 g |
| Amino acids | ||
| Tryptophan | 0.002 g | 0.002 g |
| Threonine | 0.011 g | 0.011 g |
| Isoleucine | 0.011 g | 0.011 g |
| Leucine | 0.019 g | 0.019 g |
| Lysine | 0.017 g | 0.017 g |
| Methionine | 0.002 g | 0.002 g |
| Cystine | 0.002 g | 0.002 g |
| Phenylalanine | 0.011 g | 0.011 g |
| Tyrosine | 0.002 g | 0.002 g |
| Valine | 0.017 g | 0.017 g |
| Arginine | 0.01 g | 0.01 g |
| Histidine | 0.002 g | 0.002 g |
| Alanine | 0.014 g | 0.014 g |
| Aspartic acid | 0.105 g | 0.105 g |
| Glutamic acid | 0.03 g | 0.03 g |
| Glycine | 0.013 g | 0.013 g |
| Proline | 0.021 g | 0.021 g |
| Serine | 0.015 g | 0.015 g |
| Vitamin details | ||
| Vitamin K1 (Phylloquinone) | 4.4 µg | 4.4 µg |
| Beta-tocopherol | 0 mg | 0 mg |
| Gamma-tocopherol | 0.03 mg | 0.03 mg |
| Delta-tocopherol | 0 mg | 0 mg |
| Fatty-acid details | ||
| Trans fat | 0 g | 0 g |
| Linoleic acid | 0.093 g | 0.093 g |
| EPA | 0 g | 0 g |
| DHA | 0 g | 0 g |
How many calories are in Conference Pear?
100 g (about 3.5 oz) provides approximately 57 kcal. A 100 g reference serving provides approximately 57 kcal. Values vary with variety, ripeness and preparation.
How to use Conference Pear in the kitchen
Eat fresh or add to salads, yogurt, compote and baked dishes. Rinse the fruit and remove the core; added sugar is not included in the nutrition table.
Related fruits
Direct USDA records are used where available; closest-profile entries are explicitly labelled and remain approximate. Blank fields mean that the source did not report a value. General information only; not medical advice. Primary composition reference: USDA FoodData Central.