benefits of eating guava

Benefits of Eating Guava

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Benefits of Eating Guava

BENEFITS:

An Excellent source of vitamin C.

High in pectin and other types of soluble dietary fiber.

Good amounts of potassium and iron.

DRAWBACKS:

Fresh fruit is expensive and not widely available.

Sulfates in dried guavas may provoke an asthma attack or allergic reaction in susceptible persons.

Benefits of Eating Guava

A tropical fruit that is native to the Caribbean and South America, the guava is now grown in Florida, California, Southern Asia, and parts of Africa. The pear shaped fruit ranges in size from 1 to 4 inches in diameter. The thin skins, which vary in color from pale yellow to yellow green, have a slightly bitter taste, so the fruit is usually served peeled. Most varieties have meaty deep pink flesh, although some are yellow, red or white. Ripe guavas have a fragrant aroma and a sweet flavor with hints of pineapple or banana fruit. 

By weight, guavas have almost five times as much vitamin C as an orange four ounces of guava provide 275mg, compared to 57mg in the same amount of fresh orange. Guavas are also a good source of potassium and iron (330 mg and 1mg, respectively, in four ounces). An average size guava also provides 6g of fiber, much of it is in the form of pectin a soluble fiber that lowers high blood cholesterol as well as promoting digestive function.

About half of the guava fruit is filled with hard seeds although these are edible most people discard them, if the seeds are eaten, they contribute extra fiber and lesser amounts of the same nutrients found in the flesh.

A VERSATILE FRUIT:

Guava

With only about 60 calories per fresh guava, the fruit makes an easy, interesting, nonfattening dessert. Simply cut the fruit in half, scoop out the seeds, then spoon out the  flesh. A dash of lime juice or lemon juice contrasts nicely with the sweet flavor. Alternatively, you can peel seed and chop or slice guavas to add to a fruit salad. Pureed guavas flesh in combination with orange or other citrus juice makes a refreshing drink or cold summer soup. Unripe guavas, which are slightly tart, can be blended and cooked with defeated meat juice to make a low calorie sauce for roasts and poultry dishes.
Look for fresh guavas during the late fall and early winter. When selecting guavas, choose fruits that are firm but not hard. A guava is ripe when the skin yields slightly when pressed.
Gourmet sections in supermarkets carry increasing numbers of guava products, jam, jellies, dried sheets, nectar, and a type of fruit pasta called guava cheese. Canned guava is also available, but it is usually processed with large amounts of sugar. Dried guavas are often treated with sufites, which may provoke asthma attacks or alergic reactions in susceptible persons.

Benefits of Eating Guava

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