Health Benefits of the Portuguese Pear

The  Portuguese Pear is a fruit with many advantages, as it contains a huge amount of essential nutrients for the integral health of the human body. These fruits are high in fiber, vital nutrients and minerals. The individual who seeks to lead a healthy life must consume at least one Portuguese pear per day to obtain health improvement results.

In addition, the Portuguese pear has benefits of simple digestion, good portability, being recommended for children and adults, without restriction, to be consumed cooked, roasted or raw.


With the scientific name Pyrus communis L. , the Portuguese pear belongs to the Rosaceae family and is cultivated in Europe, North Africa and Asia. It is a species originating from Pyrus nivalis and Pyrus caucasica , plowed for the first time in Eastern Europe and Western Asia.

In Portugal, the fruit is known as pear-rocha, generated in Sintra, precisely in the Ribeira de Sintra in Terra da Rocha. This region currently exports around 52,640 tonnes to Brazil, the United Kingdom, France, Spain, Canada, Morocco, the Netherlands, Poland, Switzerland, Russia and the Republic of Ireland. In Brazil, the Portuguese pear is grown in the state of Santa Catarina.

The Portuguese pear tree is the pear, a deciduous plant (which changes its leaves in a certain season), and it can grow up to 12 meters in height. Its trunk is erect and grayish, with bark breaking, usually white or pink flowers up to 1.5 cm, in addition to the leaves that have a bright green, which can measure up to 10 cm.

Other properties of the Portuguese pear are in components such as:

  • Acids – oleic, palmitic, glutamic, caffeic, linoleic, aspartic and ascorbic.
  • Beta-carotene .
  • Amino acids – glycine, arginine, alanine, isoleucine, leucine, and threonine.
  • Arbutin .
  • Minerals – Potassium, Phosphorus, Magnesium, Calcium and Copper.


The following elements are part of the Portuguese pear nutritional table: (Composition of the Portuguese pear for every 100 g of fruit).

  • Water – 83 g
  • Calories – 61 kcal
  • Carbohydrates – 15 g
  • Proteins – 0.7 g
  • Fat – 0.4 g
  • Fiber – 1.4 g


  • Potassium – 130 mg
  • Copper – 0.12 mg
  • Magnesium – 9 mg
  • Phosphorus – 11 mg
  • Calcium – 8 mg


  • Vitamin C – 4 mg
  • Vitamin B1 – 0.02 mg
  • Vitamin B2 – 0.04 mg
  • Vitamin B6 – 0.02 mg
  • Vitamin E – 0.1 mg


As it is a very pleasant, light and refreshing ingredient, there is no lack of preparation options in creative and delicious recipes that are not always so good with a certain species of fruit.

And even though there are approximately more than 4,000 types of it on the planet, its planting is limited to temperate climate regions.

The most popular species of pear in Brazil are Red, Asian, D’anjou, Shortfoot, Packans, Water, Williams and Portuguese.

  • Pera d’Água – Also called Dona Joaquina, it is one of the most cultivated species in the south of the country. Juicy and delicate in appearance, it contains a grainy pulp like Williams, being recommended for salad and fresh recipes.
  • Red Pear – Delicious, the Red pear is a variant of Williams, being named like that for having an intense reddish hue on the skin. The fruit has a white pulp and is widely used to accompany strong cheeses, such as gorgonzola and goat cheese.
  • Pera D’anjou – This is a rounded, withered, greenish fruit with little juice. It is indicated to accompany cheeses, being very rich in potassium and vitamin A.
  • Pear short foot – It is also a rounded species that resembles an apple, both in stiffness and consistency.
  • Packans Pear – It has an irregular shape, with a yellowish skin when ripe. Its pulp is thin and juicy, somewhat acidic, but at the same time sweet and watery. Indicated to be consumed fresh.
  • Asian Pear – A rounded pear that resembles apples, with a varied tone, with a harder pulp and a different flavor from the other types, but very succulent.


It is obvious that both pears are similar, but there are some differences that determine which one will be chosen for what purpose. Therefore, depending on the region, the Williams pear and the Portuguesa pear may vary in price.

Williams is more rigid, acidic and grainy, a species with a greater propensity for cooking. If ripe, it can be eaten in its natural state, or, even, to reinforce fruit salads. The Portuguese is lighter, softer and sweeter. It is one of the most durable types of pear recommended for natural consumption.


The Portuguese pear has several benefits. The pear fruit is an appropriate food for any type of person in general. However, it can help with some specific problems of the human body.

  • It can help you lose weight: With low calories, plenty of fiber and little sodium, the Portuguese pear is beneficial in weight loss diets, also contributing with its vitamins, such as folic acid, one of those responsible for the formation of vitamin B necessary for cell construction, the lack of which can lead to cancers such as the bladder.
  • Helps with gout: The components present in the fruit expel uric acid from the body, so this is one of the effects necessary for the treatment of gout.
  • Helps in the treatment of cholesterol and hypertension: The Portuguese pear removes cholesterol, thereby reducing excess weight, which can often be the reason for the disease.
  • Generates good bone and nervous health: The potassium contained in the pear interferes directly with calcium in the bone formation process, as well as the regulation of fluids in the body, in addition to the good state of the nervous system.
  • Helps normalize the heart pulse: The fruit’s vasodilatory and antiarrhythmic properties help the body to lower blood pressure and normalize the heart pulse.
  • They influence tissue regeneration: Polyunsaturated acids and amino acids, some essential, such as leucine, are good for infant growth or tissue regeneration. Others, even if non-essential, such as arginine, can be useful in building muscle mass, as well as in eliminating ammonia from the body, increasing immunity against bacterial aggression.
  • It can help with stomach and bowel problems : As it is a digestible fruit, rich in sugar, it can be assimilated by diabetics without major problems. Against gastric causes, cooked pears are nutritious and mineralizing, although cooking nullifies their vitamins. In case of diarrhea, mildly astringent properties help to heal, being also a great treatment for colitis crisis.


Opt for uncut fruit, dark spots or cracks in the skin, with a firm appearance, but not rigid. The conservation must be in the refrigerator, being able to be enjoyed raw, or also in the form of jellies, jams and jams.


The pear tree, like the rest of the trees belonging to the genus Prunus , contain in their seeds flowers that, when in excess, can leave them bitter. This bitterness can sometimes cause intoxication, due to the action of the emulsin yeast in contact with saliva, transforming it into cyanide, a potent poison.

It rarely happens, but the symptoms can be as follows: suffocation, bad breath, vomiting, increased heart rate, respiratory failure and even death.

Check out other types of pears:

Benefits and Properties of the Pear

Benefits and Properties of Pera Red

Benefits and Properties of Pera d’Água

Benefits and Properties of Pera Williams

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Robert Asprin, APD is a non-dieting Accredited Practicing Dietitian passionate about inspiring positive changes in eating and lifestyle behaviors to help improve health while nurturing relationships with food and body.

Robert Asprin

Robert Asprin, APD is a non-dieting Accredited Practicing Dietitian passionate about inspiring positive changes in eating and lifestyle behaviors to help improve health while nurturing relationships with food and body.

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