Pears, canned in syrup, whole contents
Última atualização 4 Nov 2026
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Pears canned in syrup are preserved pears packed in a sugar syrup. These figures describe the whole contents, including both the fruit and the syrup, rather than drained pears. They mainly provide carbohydrate, with 13g of carbohydrate, all of which is sugars, and 215 kJ of energy per 100g. Fat is present only in trace amounts.
The sugar content includes sugars naturally present in the pears as well as those in the syrup. This distinction is relevant when considering sugar and energy intake. Draining the pears removes some syrup, so these figures do not describe the drained fruit alone. Full nutrient figures are in the tables below.
Nutrition per 100g
Nutrient | Per 100g |
|---|---|
Energy | 50 kcal |
Energy | 215 kJ |
Gordura | Trace |
of which saturates | Trace |
Carbohydrate | 13g |
of which sugars | 13g |
0.2g | |
Sal | 0.01g |
Álcool | 0g |
Água | 83g |
Colesterol | 0mg |
Vitamins and minerals per 100g
Nutrient | Per 100g |
|---|---|
Trace | |
0µg | |
Trace | |
2mg | |
0.01mg | |
0.01mg | |
0.2mg | |
0.03mg | |
0µg | |
3µg | |
6mg | |
0.2mg | |
4mg | |
7mg | |
68mg | |
Sódio | 3mg |
0.1mg | |
0.02mg | |
Trace | |
Trace |
Other types of pears
Alimentos | Calories per 100g | Protein per 100g | Fat per 100g | Fibre per 100g |
|---|---|---|---|---|
33 kcal | 0.3g | Trace | – | |
Pears, average, flesh and skin, raw, weighed with core and stalk | 37 kcal | 0.3g | 0.1g | 2.3g |
207 kcal | 1.6g | 0.5g | – | |
29 kcal | 0.3g | 0.1g | – | |
26 kcal | 0.3g | 0.1g | – | |
43 kcal | 0.3g | 0.1g | 2.7g | |
44 kcal | 0.3g | 0.1g | 2.7g | |
72 kcal | 0.2g | 0.1g | 2.1g | |
38 kcal | 0.3g | 0.1g | 2.3g | |
31 kcal | 0.2g | 0.1g | 1.9g |
About these figures
Values are per 100g of the food as described (10 samples, 8 brands. Drained proportion = 0.61). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.
These figures come from an older part of the dataset that is no longer updated. Original source: LGC, Nutritional composition of fruit products, 1985-1986; and LGC, Fruit and vegetables, 1989-1990.