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Nashi Pear

In season

Food Description:

Originally brought to Australia by Chinese gold miners but produced commercially in Australia for the past 25 years, the Nashi pear is also known as the Asian pear. It is crunchy like an apple with the grainy texture and flavour of a pear. The fruit is very juicy and a great thirst quencher. The skin is speckled and yellowy green.
Unlike other pears, Nashi are ripe when they are hard.

Note: If peeled, the pear's levels of salicylates drop to safe/negligible amounts.

General Information:

Category: Fruit
To Buy: Choose fruit that is heavy with a smooth skin. Avoid bruised, discoloured fruits.
To Store: Store in a fruit bowl. They will keep for a couple of weeks. Refrigerate when ripe.
Tips and Tricks: To accelerate the ripening process place the pear in a paper bag with a ripe apple or banana.

Nutrition (1 Unit):

Energy (kJ): 391
Low GI < 55: Glycaemic Index refers to the rate at which carbohydrate rich foods are converted to glucose for energy by the body; Low GI carbohydrtes release glucose is released slowly into the bloodstream and help to regulate energy levels and insulin production.
Protein (g): 0.7
Saturated Fat, g : 0.0
Vitamin C: Antioxidant, anti inflammatory and immune-boosting, this vitamin has a range of uses. Is essential for collagen formation, therefore plays a role in wound healing. Fights infection and protects against free radical damage. Vitamin C helps maintain normal cholesterol levels, promotes the absorption of iron and counters the effects of stress as it is concentrated in the adrenal glands. Contraindications: Large doses can cause diaorrhea or gas.
Amines: Amines come the breakdown or fermentation of proteins. High amounts are found in cheese, chocolate, wine, beer and yeast extracts. Smaller amounts are present in some fruits and vegetables such as tomatoes, avocados, bananas. For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. No information available
Glutamates: Glutamate is found naturally in many foods, as part of protein. It enhances the flavour of food, which is why foods rich in natural glutamates such as tomatoes, mushrooms and cheeses are commonly used in meals. Pure monosodium glutamate (MSG) is used as an additive to artificially flavour many processed foods, and should be avoided, especially in sensitive individuals as it can cause serious adverse reactions. n/a
Carbohydrates, g: 20.8
Fibre, g:
Fat (g): 0.2
Monosaturated Fat , g: 0.0
Potassium: Needed for normal growth and muscle and nerve contraction. Together with sodium regulates water and fluid balance in the body.
Salicylates: Naturally occurring plant chemicals found in several fruits, vegetables, nuts, herbs and spices, jams, honey, yeast extracts, tea and coffee, juices, beer and wines. Also present in flavourings, perfumes, scented toiletries and some medications. For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. Moderate

Cooking:

Cooking Tips: Serve raw, slightly chilled, with cheese and in sweet and savoury salads. They are also good baked in pies and other apple or pear desserts.

Benefits the Following Health Conditions:*

Cold and Flus
Diabetes
 Constipation
High Blood Pressure

* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.



Disclaimer:
The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

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