Useful and medicinal properties of pears

Pear culture - known since prehistoric times, the first information about it refers to the period of piling buildings in Switzerland and Italy in prehistoric times. This culture appeared in ancient Greece more than 3 thousand years ago. In Russia, the pear penetrated from Byzantium, in the suburbs it began to divorce from the 15th century.

Pear-tree of Rosaceae family, up to 10-15 m tall, fruits large enough, round or pear-shaped.

Along with the apple tree, the pear was sung in the "Odyssey" of Homer, and eight centuries later, various cultivar types appeared. Theophrastus describes not only the varieties, but also the agrotechnology of their cultivation. Then the Greeks and Romans moved the pear culture to France, Belgium, England, Germany and other countries.

In Russia, pear, judging by chronicles, cultivated in the XI century in the monastery gardens, and in the XV century it was already growing in the gardens surrounding Moscow. Currently, the pear is bred in our country everywhere. In the pear fruits there are calcium, magnesium, phosphorus, silicon and iron. Sugars in it are mainly fruit - 6-13%, about 1% pectin, 0.2% acids, there are tannins, enzymes and active elements, organic acids, nitrogenous, pectin, aromatic substances, tannins and fiber.

Here is the content of nutrients( calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 g of edible part.
Nutritional value
Caloric value 47 Kcal, 1 Pieces( 135 g) 63.5 kcal
Proteins 0.4 g
Fats 0.3 g
Carbohydrates 10.3 g
Dietary fibers 2.8 g
Organic acids 0.5 g
Water 85 g
Mono and disaccharides 9.8 g
Starch 0.5 g
Ash 0.7 g

Vitamins
Vitamin PP 0.1 mg
Beta-carotene 0.01 mg
Vitamin A( RE) 2 μg
Vitamin B1( thiamin) 0.02 mg
Vitamin B2( riboflavin) 0.03 mg
Vitamin B5( pantothenic) 0.05 mg
Vitamin B6( pyridoxine) 0.03 mg
Vitamin B9( folic) 2 μg
VitaminC 5 mg
Vitamin E( TE) 0.4mg
Vitamin H( biotin) 0.1 μg
Vitamin K( phylloquinone) 4.5 μg
Vitamin PP( Niacin equivalent) 0.2 mg

Macro elements
Calcium 19 mg
Magnesium 12 mg
Sodium 14 mg
Potassium 155 mg
Phosphorus 16 mg
Chlorine 1 mg
Sulfur 6 mg

Micronutrients
Iron 2.3 mg
Zinc 0.19 mg
Iodine 1 μg
Copper 120 μg
Manganese 0.065 mg
Selenium 0.1 μg
Fluoride 10 μg
Molybdenum5 μg
Boron 130 μg
Vanadium 5 μg
Silicon 6 mg
Cobalt 10 μg
Nickel 17 μg
Rubidium 44 μm

PlOde of cultured and wild pears are used in fresh, dried and canned kinds, as well as for making candied fruits, jam, jam, pastille and various drinks( kvass, compote, cider, essence).Dried and young seeds are a substitute for coffee.

Pear fruits contain a little sodium and chlorine, so they are used in salt-free diets. In addition, in its fruits there are calcium, magnesium, phosphorus, silicon and iron. Sugars in it are mostly fruit - 6-13%, about 1% pectin, 0.2% acids, there are tannins, enzymes and active elements.

It is recommended to consume the pear with diseases of the circulatory system, kidneys. You can consume it either fresh or cooked, you can drink pear juice, depending on the individual state( sometimes the body does not tolerate it).The combination of tannins and pectin acts as a protective agent on the mucous membranes of the stomach and intestines. Vitamins in the pear are relatively small, about 14 mg% carotene, slightly more vitamins B1 and B2, vitamin C - up to 17 mg%.But many other useful substances for the human body. The pear acts refreshingly, it has a good effect on the cleansing of the intestines, partially contributes to reducing the fever.

Pear fruits contain about 84% water, have low energy value, so they are suitable for a restrictive diet. The fruits have a lot of potassium, why they act as a diuretic. In its raw form, pears are poorly digested, so it is better to eat them in boiled form.
In folk medicine, a decoction of dried pears is recommended for coughing, fever, diarrhea. The fixing means are most pronounced in wild pears. Juice and decoction of fruits are used as a diuretic and prescribed for cholelithiasis.

Has a diuretic and antimicrobial effect, is useful in kidney stones and urinary tract infections.

Juice and pear gruel are a valuable tool that strengthens the walls of capillaries.

Infusions of fruit and juice have urine and choleretic effect.

Millennia ago, the healing properties of this plant were known. Pear fruit improves mood, helps with heart, lung and bladder diseases.

In our time, folk healers decoction of dried pears treat a cold, cough, diarrhea.

In cosmetics from succulent fruits make masks that weaken the inflammatory processes, rejuvenate and refresh the skin. With oily skin of the face, decoction of leaves is used as a tonic anti-inflammatory agent.

In cooking, pears can be used in the preparation of desserts, for drying and further processing. Delicious boiled pears, poured with vanilla or chocolate cream with whipped cream and almonds.
Pear fruit is consumed both freshly and in processed form. From pears cook jam, jam, candied fruits, marmalade, jam, pear honey.

Pears go to make compotes, cider, wine, kvass. They pickled and wet, very tasty wet pears with cranberries. Dried pears are added to the mixture of dried fruit for compote.

There are various ways of pearing and pickling, here is one of them: 2 kg of pears peel, cut along and remove the core. Prepare the marinade. This requires 250 ml of water, half a liter of vinegar, 450 g of sugar, cinnamon. Boil the solution, boil the pieces of pears to half-cooked in it, put it in a colander, then transfer it to the prepared container, add 80 g of mustard seed and 40 g of diced horseradish. Pour the pears with chilled solution, tie the jar and store in the refrigerator.

You can serve half of baked pears with chutney stuffing, made from Japanese quince, to fry, game and poultry.

2 servings

1 cucumber, 4 juicy pears, 1 lemon, 1 tbsp.spoon of raisins, 2 tbsp.spoons of ground hazelnut, sugar.

Pears peeled, cut into cubes. Add cucumber, sliced, pour lemon juice. Pour steamed raisins and nuts. Sprinkle the salad with sugar and mix.

4 servings of

50 g of soft medium-fat cheese.50 g of cottage cheese with pineapple, 3 tbsp.tablespoons sherry.25 grams of raisins.2 peeled dessert pears, several pieces of almond flakes.

Whip cheese and cottage cheese with 2 tbsp.spoons of sherry. Add the raisins. Pears cut in half, scoop the whole teaspoon with a teaspoon and grease with the remaining sherry. Place the incised side up on the platter. From the spoon on top, put the cheese mixture. Sprinkle the flakes of almonds. Before serving, refrigerate.

2 servings of

200 g of pears, 150 g of processed cheese, 60 g of mayonnaise, 30 g of sour cream, salt.

Pears and cheese cut into strips, mix, season with salt, mayonnaise and sour cream. Garnish with a green salad, slices of tomatoes.

2 pears cubes, 100 grams of grapes pitted, 100 grams of cheese diced, 3 tbsp.spoons of grape or apple juice, a little soy sauce, 1 tbsp. Spoon butter

Mix fruit and cheese. Mix the juice, soy sauce and olive oil. Pour the salad and refrigerate it before serving.