Guava                                                           Psidium guajava
Guava is a tropical fruit, cultivated mainly in the Asian countries. It is quite similar in shape to pear. Inside, there is flesh that is either white or pinkish/reddish in colour. More often than not, you can find lots of small hard seeds enveloping the soft and sweet pulp of the fruit. Guava is quite rich in Vitamin C, maybe even more than orange, apart from a number of other vitamins and minerals.
Guava fruit is often eaten raw with a pinch of salt and pepper. The fruit is also often prepared as a dessert, in fruit salads. Because of the high level of pectin, guavas are extensively used to make candies, preserves, jellies, jams, marmalades and also for juices.


Nutritional value per 165 g of individual fruit portion

Calories 112 Iron 0.4 mg
Moisture 133 gm Potassium 688 mg
Dietary Fiber 8.9 gm Copper 0.4 mg
Protein 4.2 gm Beta-carotene (Vitamin A) 1030 IU
Fat 1.6 gm Ascorbic acid (Vitamin C) 377 mg
Ash 2.3 gm Thiamin (Vitamin B1) 0.1 mg
Carbohydrates 23.6 gm Riboflavin (Vitamin B2) 0.1 mg
Calcium 30 mg Niacin (Vitamin B3) 1.8 mg
Phosphorus 66 mg Folic acid 81 mcg
Guavas are often included among superfruits, being rich in dietary fiber, vitamins A and C, folic acid, and the dietary minerals, potassium, copper and manganese. Having a generally broad, low-calorie profile of essential nutrients, a single common guava fruit contains about four times the amount of vitamin C as an orange.Guavas contain both carotenoids and polyphenols giving them relatively high potential antioxidant value among plant foods.
From preliminary medical research in laboratory models, extracts from apple guava leaves or bark are implicated in therapeutic mechanisms against cancer, bacterial infections, inflammation and pain. Essential oils from guava leaves display anti-cancer activity in vitro.

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