Quince

What the research shows

Not enough

published research on this page yet

A hard, tart, astringent fruit of a tree, similar in appearance to a pear.

Ripe quince fruits are eaten raw or processed into jam, quince cheese, or alcoholic drinks.12

What research says

Animal and lab studies only

  • Open question

    Blood sugar after eating4

    In lab studies, quince fiber soaked up glucose, and scientists do not yet know whether this happens in people.

Study type not stated

  • Benefit

    Fruit's health effects3

    Quince is packed with vitamins, minerals and fiber, and studies suggest it may help with inflammation and ulcers.

The signal at the top counts the findings in people and in animal and lab studies. A concern in studies of people outranks animal and lab studies, and “No concerns” needs at least one finding in people. When most findings in people point one way, the page leans that way (“Mostly”), and every finding is still shown. Findings whose study type is not stated are shown but not counted. This page is a reference, not medical advice. It describes what regulators and published research say. Talk to a doctor or dietitian about your own diet.

Products

The 6 most-scanned of 83 products on Open Food Facts that list quince.

  • Classic Grape Olipop · 12 fl oz 1 additive
  • Olipop Classic Grape OLIPOP · 12 fl oz (355 ml) 1 additive
  • Lemon Lime Olipop 0 additives
  • Soda Olipop · 12 oz 1 additive
  • Erdbeer Quitten Konfitüre Bonne Maman · 370 g 1 additive
  • Barritas Marinela de Piña 33.5 grs 6 additives

References

  1. 1quince: ingredient taxonomy entry. Open Food Facts.
  2. 2Quince. Wikipedia. Accessed September 30, 2026. CC BY-SA 4.0.
  3. 3Al-Zughbi I, Krayem M. Quince fruit Cydonia oblonga Mill nutritional composition, antioxidative properties, health benefits and consumers preferences towards some industrial quince products: A review. Food Chem. 2022;393:133362. doi:10.1016/j.foodchem.2022.133362
  4. 4Berktas S, Cam M. Quince phenolics and dietary fibers: changes during in vitro digestion. Eur J Nutr. 2025;64(6):258. doi:10.1007/s00394-025-03771-1