Pear is one of the most useful delicacies. The first mention of the pear is found 1000 BC before the ancient Greeks. From the Greeks and Romans, the pear culture moved to Western European countries.
Nutritive properties of pears:         
Pear is rich in sugars, organic acids, enzymes, fiber, tannic, nitric and pectin substances, vitamins C, B1, P, PP, carotene (provitamin A), as well as flavonoids and phytoncides. Pears usually seem sweeter than apples, although there are fewer sugars. Many varieties of pears are rich in trace elements, including iodine.
The main value of the pear is in the content of nutritious fibers (2.3 g / 100 g). The content of vitamin C in it is not high. According to the content of folic acid, the pear surpasses even the black currant.
Pears have an invigorating, refreshing and fun effect, improve mood.

List of vitamins:

Vitamin A is involved in oxidation-reduction processes, regulation of protein synthesis, promotes normal metabolism, functions of cellular and subcellular membranes, plays an important role in the formation of bones and teeth, as well as fat deposits, is necessary for the growth of new cells, slows down the aging process.

Systemic thiamine deficiency is a causal factor in the development of a number of serious disorders, the leading place in which the lesions of the nervous system occupy. The complex of consequences of thiamine deficiency is known as the beriberi disease.

Vitamin B3 dilates the small blood vessels (including the brain), improves microcirculation, has a weak anticoagulant effect, increasing the fibrinolytic activity of the blood. It has detoxification properties.

Vitamin C is used as a restorative and stimulating immune system for various diseases (colds, oncological, etc.), and also prophylactically with insufficient intake of food, for example, in the winter-spring period.

Functionally, vitamin P participates together with vitamin C in oxidation-reduction processes in the body. Vitamin P is able to partially remove the severity of avitaminosis C, reducing the permeability and fragility of capillary vessels. Vitamins P protect ascorbic acid and adrenaline from oxidation.