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Packham Pear

In season Spring Autumn Winter

Food Description:

This pear was cultivated by Charles Packham in 1896. It is an Australian variety and crossed between the Williams and Bell pear.
The Packham pear ripens from light green to light yellow. It is a larger pear than most other varieties.

General Information:

Category: Fruit
To Buy: As if you were buying fresh flowers, buy them in anticipation of a need. An unripe Packham will take from 3 - 8 days to ripen at room temperature (turning yellow when ripe). Look for pears free of blemishes and cuts. Choose those that are fragrant, without any soft spots. Note: If peeled, the pear's salicylate levels drop to safe/negligible amounts.
To Store: Store at room temperature until they give to slight pressure. It is best to turn pears occasionally while ripening. Refrigerate ripened pears and use within three or four days. Avoid stacking pears on top of each other.
Tips and Tricks: To check for ripeness gently squeeze at the stalk end to feel for some give.

Nutrition (1 Unit):

Energy (kJ): 369
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): 0.5
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: 20.3
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: Packham pears are also good to cook with. Serve with spinach, in a salad or with walnuts and blue cheese. Poach with cinnamon in lemon juice and pear concentrate.

Benefits the Following Health Conditions:*

Diabetes

* 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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