Pears are sweet, bell-shaped fruits with white flesh that can be eaten raw, steamed for teething babies, baked in pastries, or added to salads and stews. Grown in cold regions of Kenya such as Limuru, Mt. Kenya, and western Kenya, pears offer numerous health benefits.
Their high fibre content slows digestion, helping regulate blood sugar levels and lower the risk of diabetes. Pears are packed with antioxidants that decrease inflammation, reduce stiffness in heart tissue, and lower the chances of stroke by 9 per cent.
The presence of copper and vitamins C and K helps reduce blood pressure and cholesterol levels, making them ideal for people with heart disease, type 2 diabetes, and arthritis.
Pears support digestive health with both soluble and insoluble fibres. Soluble fibres act as prebiotics, while insoluble fibres promote bowel regularity and prevent diarrhoea. Eating unpeeled pears is recommended to benefit from their full fibre content.
Pears also promote eye health due to compounds that reduce risks of macular degeneration and carotenoids that protect against blue light damage. They may also help fight cancers of the bladder, lungs, breasts, ovaries, and stomach.
However, eating too many pears may lead to bloating, nausea, or vomiting.