ingredient information
Pears Puree from Concentrate
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Pears are an excellent source of water-soluble types of fibres, such as pectin. Pears contain both soluble and insoluble fibre, which is helpful in lowering cholesterol and acts as a 'fuel' to encourage the growth of healthy bacteria in the bowel. Pears contain no fat or cholesterol and are an excellent source of dietary fibre and vitamin C. The average pear contains four grams of fibre, which is equivalent to one and a half cups of brown rice. The dietary fibre in pears has for some time been thought to assist in the fight against serious illnesses including some forms of cancer. A concentrate is a form of substance which has had the majority of its base component (in the case of a liquid: the solvent) removed. Typically this will be the removal of water from a solution or suspension such as the removal of water from fruit juice. One benefit of producing a concentrate is that of a reduction in weight and volume for transportation as the concentrate can be re-constituted at the time of usage by the addition of the solvent. Purée and (more rarely) mash are general terms for food, usually vegetables or legumes, that have been ground, pressed, and/or strained to the consistency of a soft paste or thick liquid. Purées of specific foods are often known by specific names, e.g., mashed potatoes or apple sauce. The term is of French origin, where it meant in Ancient French (13th century): purified or refined. Purées overlap with other dishes with similar consistency, such as thick soups, creams (crèmes) and gravies — although these terms often imply more complex recipes and cooking processes. Coulis (French for "strained") is a similar but broader term, more commonly used for fruit purées. The term is not commonly used for paste-like foods prepared from cereal flours, such as gruel or muesli; nor with oily nut pastes, such as peanut butter. The term paste is often used for purées intended to be used as an ingredient, rather than eaten. Purées can be made in a blender, or with special implements such as a potato masher, or by forcing the food through a strainer, or simply by crushing the food in a pot. Purées generally must be cooked, either before or after grinding, in order to improve flavour and texture, remove toxic substances, and/or reduce their water content.