Guava
Guava is a common tropical fruit cultivated in many tropical and subtropical regions. The common
guava Psidium guajava (lemon guava, apple guava) is a small tree in the myrtle family (Myrtaceae),
native to Mexico, Central America, the Caribbean and northern South America. Related plants may
also be called guavas; they belong to other species (in Psidium) or genera (in Myrteae), such as the
pineapple guava, Feijoa sellowiana. In 2019, 55 million tonnes of guavas were produced worldwide,
led by India with 45% of the total. Botanically, guavas are berries.
The most frequently eaten species, and the one often simply referred to as "the guava", is the apple
guava (Psidium guajava). Guavas are typical Myrtoideae, with tough dark heavy leaves that are
opposite, simple, elliptic to ovate, and 5–15 centimeters (2–6 in) long. The flowers are white, with
five petals and numerous stamens. The fruits are many-seeded berries.
Fruit
Guava fruits, usually 4 to 12 centimeters (1+1⁄2 to 4+1⁄2 in) long, are round or oval depending on
the species. They have a pronounced and typical fragrance, like lemon rind but less sharp. The outer
skin may be rough, often with a bitter taste, or soft and sweet. Varying between species, the skin can
be any thickness, is usually green before maturity, but may be yellow, maroon, or green when ripe.
The pulp inside may be sweet or sour and off-white ("white" guavas) to deep pink ("red" guavas).
The seeds in the central pulp vary in number and hardness, depending on species.
Production
In 2019, world production of guavas was 55 million tonnes, led by India with 45% of the total
(table). Other major producers were China and Thailand.
Nutrients
Guavas are rich in dietary fiber and vitamin C, with moderate levels of folic acid (nutrition table).
Low in food energy per typical serving, and with few essential nutrients, a single common guava (P.
guajava) fruit contains 257% of the Daily Value (DV) for vitamin C (table). Nutrient content varies
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across guava cultivars. Although the strawberry guava (P. littorale var. cattleianum) has only 39%
of the vitamin C in common varieties, its content in a 100-gram serving (90 mg) still provides 100%
of the DV
Guava seed oil-
Guava seed oil, which may be used for culinary or cosmetics products, is a source of beta carotene,
vitamin A, vitamin C, copper, zinc and selenium, and is particularly rich in linoleic acid.
Phytochemicals
Guava leaves contain both carotenoids and polyphenols like (+)-gallocatechin and leucocyanidin. As
some of these phytochemicals produce the fruit skin and flesh color, guavas that are red orange tend
to have more polyphenol and carotenoid content than yellow-green ones.
Health Benefits of Guava
Guava fruits are called the queen of all fruits because of their high level of medicinal value. Any 100
grams serving of guava fruit contains 68 calories and 8.92 grams of sugar. It is also rich in calcium
and contains 18 grams of minerals for every 100 grams. This shows that the fruit has the capability
to aid in different diseases. However, for you to have more insight into the topic, let’s take a peek
into the health benefits of guava.
Guavas help in keeping your heart healthy
Guava contains high amounts of sodium and potassium that helps the body to balance and regulate
high blood pressure in patients suffering from hypertension. Guavas help in reducing cholesterol
that is one of the primary reasons for heart diseases. However, this fruit increases the levels of good
cholesterol and substitutes this with bad cholesterol.
Guava helps boost your immunity
Guava is rich in vitamin C and is said to contain four times the content of vitamin C found in oranges.
Vitamin C helps boost immunity levels that prepare your body to fight common infections and
pathogens. Also, more vitamin C helps in good eyesight.
References-
https://en.wikipedia.org/wiki/Guava
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