Pear nectar, canned, with added ascorbic acid
Whole food · Fruits and Fruit Juices
This is a smooth, sweet beverage made from pureed pears, often with a slightly grainy texture from the fruit's natural fiber. It's a clear, golden-hued nectar that offers a concentrated, honey-like pear flavor. Nutritionally, it's a quick source of carbohydrates, primarily from natural fruit sugars, with minimal protein and fat.
Calorie split: 1% protein · 99% carbs · 0% fat
↓ Full nutrition💚 Why it's loved
People love it for its pure, nostalgic pear flavor and smooth, drinkable consistency that's easier to consume than whole fruit for some. It's a versatile base for cocktails, mocktails, and smoothies, or simply enjoyed chilled as a comforting treat.
⚠️ Watch-outs & how to enjoy it better
The high sugar content (over 15g per 100g) can cause rapid blood-sugar spikes, making it a poor choice for those managing diabetes or insulin resistance. To counteract this, always pair it with a source of protein or healthy fat (like a handful of nuts or yogurt) and stick to a small portion. Some canned versions may also contain added sodium.
Key benefits
- Provides quick energy from natural fruit sugars
- Contains some dietary fiber from the pear puree
- A source of vitamin C if ascorbic acid is added
- A convenient, shelf-stable fruit beverage option
- Offers a mild, familiar fruit flavor for hydration
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The term 'nectar' in fruit beverages is a historical marketing term from the early 20th century, used to describe juices too thick or cloudy to be legally classified as 'juice.'
Full nutrition (USDA data · scales with serving)
| Water | 84.0 g |
| Energy | 60.0 kcal |
| Energy | 251 kj |
| Protein | 0.11 g |
| Total lipid (fat) | 0.01 g |
| Ash | 0.10 g |
| Carbohydrate, by difference | 15.8 g |
| Fiber, total dietary | 0.60 g |
| Total Sugars | 15.2 g |
| Calcium, Ca | 5.0 mg |
| Iron, Fe | 0.26 mg |
| Magnesium, Mg | 3.0 mg |
| Phosphorus, P | 3.0 mg |
| Potassium, K | 13.0 mg |
| Sodium, Na | 4.0 mg |
| Zinc, Zn | 0.07 mg |
| Copper, Cu | 0.07 mg |
| Manganese, Mn | 0.03 mg |
| Selenium, Se | 0.50 ug |
| Fluoride, F | 11.9 ug |
| Vitamin C, total ascorbic acid | 27.0 mg |
| Thiamin | 0.00 mg |
| Riboflavin | 0.01 mg |
| Niacin | 0.13 mg |
| Pantothenic acid | 0.02 mg |
| Vitamin B-6 | 0.01 mg |
| Folate, total | 1.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 1.0 ug |
| Folate, DFE | 1.0 ug |
| Vitamin B-12 | 0.00 ug |
| Vitamin A, RAE | 0.00 ug |
| Retinol | 0.00 ug |
| Vitamin A, IU | 1.0 iu |
| Vitamin D (D2 + D3), International Units | 0.00 iu |
| Vitamin D (D2 + D3) | 0.00 ug |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 0.00 g |
| SFA 16:0 | 0.00 g |
| Fatty acids, total monounsaturated | 0.00 g |
| MUFA 18:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.00 g |
| PUFA 18:2 | 0.00 g |
| Fatty acids, total trans | 0.00 g |
| Cholesterol | 0.00 mg |
FAQ
Is pear nectar the same as pear juice?
Not exactly. Nectar is made from pear puree mixed with water, while juice is typically the liquid extracted directly from the fruit. Nectar often has a thicker texture and may contain added sweeteners or ascorbic acid for preservation.
Is canned pear nectar healthy?
It can be part of a balanced diet in moderation. It provides quick energy and some fruit nutrients, but its high sugar content means it should be consumed as an occasional treat rather than a daily staple, especially for those watching their sugar intake.
Can I use pear nectar in cooking?
Absolutely! It's excellent as a natural sweetener in baking, a glaze for meats like pork or chicken, a base for salad dressings, or to poach other fruits. Its concentrated flavor adds depth without needing extra sugar.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 0.60 kcal/g · 1% calories from protein · 0.6 g fiber · 15.2 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 0.31 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.