Health benefits of guava fruit

  • Guavas are low in calories and fats but contain several vital vitamins, minerals and antioxidant poly-phenolic and flavonoid compounds that play role in prevention of cancers, anti-aging, immune booster etc.
  • The fruit is very rich source of soluble dietary fiber (5.4 g per 100 g of fruit, about 14% of DRA), which makes it a good bulk laxative. The fiber content helps protect the colon mucous membrane by decreasing exposure time to toxins as well as binding to cancer causing chemicals in the colon.
  • Fresh guava-fruit is an excellent source of antioxidant vitamin-C; provides more than three times the DRI (daily recommended intake). Outer thick rind contains exceptionally higher levels of vitamin C than central pulp. Scientific studies shown that regular consumption of fruits rich in vitamin C helps body develop resistance against infectious agents and scavenge cancer causing harmful free radicals from the body.
  • Vitamin C is essential for the collagen synthesis in the body. Collagen is the main structural protein in the body required for maintaining the integrity of blood vessels, skin, organs, and bones. 
  • It is also a very good source of Vitamin-A and flavonoids like beta carotene, lycopene, lutein and cryptoxanthin. These compounds are known to have antioxidant properties and are essential for optimum health. Vitamin A also required maintaining healthy mucus membranes and skin. Consumption of natural fruits rich in carotene's known to protect from lung and oral cavity cancers.
  • Suudies suggest that lycopene in pink guavas prevents skin damage from UV rays and offers protection from prostate cancer.
  • Fresh fruit is a very rich source of potassium; contains more potassium than banana per 100 g of fruit weight. Potassium in an important component of cell and body fluids that helps controlling heart rate and blood pressure.
  • It is also a very good source of B-complex vitamins such as pantothenic acid, niacin, vitamin-B6 (pyridoxine), vitamin E and K, and minerals like magnesium, copper and manganese. Manganese is used by the body as a co-factor for the antioxidant enzyme superoxide dismutase. Copper is required in the production of red blood cells.

    See the table below for in depth analysis of nutrients: Guava (Psidium guajava),  fresh, Nutritive Value per 100 g. (Source: USDA National Nutrient data base)
    PrincipleNutrient ValuePercentage of RDA
    Energy68 Kcal3.5%
    Carbohydrates14.3 g11.5%
    Protein2.55 g5%
    Total Fat0.95 g3%
    Cholesterol0 mg0%
    Dietary Fiber5.4 g14%
    Folates49 mcg12.5%
    Niacin1.084 mg7%
    Pantothenic acid0.451 mg9%
    Pyridoxine0.110 mg8.5%
    Riboflavin0.040 mg3%
    Thiamin0.067 mg5.5%
    Vitamin A624 IU21%
    Vitamin C228 mg396%
    Vitamin E0.73 mg5%
    Vitamin K2.6 mcg2%
    Sodium2 mg0%
    Potassium417 mg9%
    Calcium18 mg2%
    Copper0.230 mg2.5%
    Iron0.26 mg3%
    Magnesium22 mg5.5%
    Manganese0.150 mg6.5%
    Phosphorus11 mg2%
    Selenium0.6 mcg1%
    Zinc0.23 mg2%
    Carotene-ß374 mcg--
    Crypto-xanthin-ß0 mcg--
    Lycopene5204 mcg--

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