Pears, raw, red anjou
Whole food · Fruits and Fruit Juices
Photo: Wikipedia
The Red Anjou pear is a striking, egg-shaped fruit with a deep crimson skin and a smooth, buttery texture. Its flavor is a delicate balance of sweet and mildly tangy, with a juicy, slightly grainy flesh that melts in the mouth. Nutritionally, it's a low-calorie, fiber-rich snack that provides a quick source of natural sugars and essential vitamins.
Calorie split: 2% protein · 96% carbs · 2% fat
↓ Full nutrition💚 Why it's loved
People adore the Red Anjou for its vibrant color, consistently sweet flavor, and satisfying, buttery texture that doesn't require peeling. Its versatility makes it a favorite for both fresh eating and cooking, as it holds its shape well when baked or poached.
⚠️ Watch-outs & how to enjoy it better
The natural sugars (9.54g per 100g) can cause a quick blood-sugar spike if eaten alone in large quantities, especially for those monitoring glucose levels. To counteract this, pair it with a source of protein or healthy fat, like a handful of almonds or a slice of cheese, to slow sugar absorption.
Key benefits
- High in dietary fiber, supporting digestive health and regularity.
- Low in calories (62 kcal per 100g), making it a light, satisfying snack.
- Good source of vitamin C and potassium, supporting immune and heart health.
- Contains antioxidants like quercetin, which may help reduce inflammation.
- Naturally hydrating due to its high water content.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The Red Anjou pear is not a separate variety but a natural color mutation of the green Anjou pear, discovered in the 1950s in Oregon.
Full nutrition (USDA data · scales with serving)
| Water | 84.2 g |
| Energy | 62.0 kcal |
| Energy | 261 kj |
| Protein | 0.33 g |
| Total lipid (fat) | 0.14 g |
| Ash | 0.35 g |
| Carbohydrate, by difference | 14.9 g |
| Fiber, total dietary | 3.0 g |
| Total Sugars | 9.5 g |
| Sucrose | 0.26 g |
| Glucose | 2.7 g |
| Fructose | 6.5 g |
| Calcium, Ca | 11.0 mg |
| Iron, Fe | 0.19 mg |
| Magnesium, Mg | 7.0 mg |
| Phosphorus, P | 13.0 mg |
| Potassium, K | 123 mg |
| Sodium, Na | 1.0 mg |
| Zinc, Zn | 0.13 mg |
| Copper, Cu | 0.07 mg |
| Manganese, Mn | 0.06 mg |
| Selenium, Se | 0.10 ug |
| Vitamin C, total ascorbic acid | 5.2 mg |
| Thiamin | 0.01 mg |
| Riboflavin | 0.03 mg |
| Niacin | 0.16 mg |
| Pantothenic acid | 0.05 mg |
| Vitamin B-6 | 0.04 mg |
| Folate, total | 7.0 ug |
| Folate, food | 7.0 ug |
| Choline, total | 5.1 mg |
| Vitamin A, RAE | 1.0 ug |
| Carotene, beta | 14.0 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 1.0 ug |
| Vitamin A, IU | 24.0 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 53.0 ug |
| Vitamin E (alpha-tocopherol) | 0.12 mg |
| Vitamin K (phylloquinone) | 4.9 ug |
| Vitamin K (Dihydrophylloquinone) | 0.00 ug |
Fat & fatty acid profile (per 100g)
| Fatty acids, total trans | 0.00 g |
Amino acid profile (per 100g)
| Tryptophan | 0.00 g |
| Threonine | 0.01 g |
| Isoleucine | 0.01 g |
| Leucine | 0.02 g |
| Lysine | 0.01 g |
| Methionine | 0.00 g |
| Cystine | 0.00 g |
| Phenylalanine | 0.01 g |
| Tyrosine | 0.00 g |
| Valine | 0.01 g |
| Arginine | 0.01 g |
| Histidine | 0.00 g |
| Alanine | 0.01 g |
| Aspartic acid | 0.09 g |
| Glutamic acid | 0.03 g |
| Glycine | 0.01 g |
| Proline | 0.02 g |
| Serine | 0.01 g |
FAQ
How do I know when a Red Anjou pear is ripe?
Check for a slight give when pressed gently near the stem. The skin should be a deep, uniform red, and the fruit should have a sweet, floral aroma. Unlike some pears, Red Anjous ripen well off the tree.
Can I eat the skin of a Red Anjou pear?
Yes, the skin is edible and contains a significant amount of fiber and antioxidants. Simply wash it thoroughly before eating.
What is the best way to store Red Anjou pears?
Store unripe pears at room temperature until they reach your desired ripeness. Once ripe, they can be refrigerated for up to 5 days to slow further ripening.
Are Red Anjou pears good for baking?
Yes, they hold their shape well when cooked, making them ideal for tarts, pies, and roasted dishes. Their sweet flavor also complements spices like cinnamon and nutmeg.
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 0.62 kcal/g · 2% calories from protein · 3.0 g fiber · 9.5 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: 0.01 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.