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pear


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Fruit of many species of Pyrus; cultivated varieties all descended from P. communis; the British National Fruit Collection has 469 varieties of dessert and cooking pears, and a further 20 varieties of perry pears. A 200‐g portion (an average fruit) is a source of vitamins B6 and C and copper; contains 4–5 g of dietary fibre; supplies 80 kcal (340 kJ). See also poire williams.

Subjects: Cookery, Food, and Drink — Medicine and Health.


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