Guava, Calories, benefits and harms, Benefits

Guava – small
evergreen tree up to 3-4 m high, belongs to the family
myrtle, drought tolerant. Blooms once or twice
in year. It gives one main crop – up to 100 kg per tree
and 2-4 additional, much smaller yields.

Guava ripens in ninety – one hundred and fifty days
after flowering. The shape and size of the fruit is extremely variable.
Guava looks like a lumpy apple of green or yellow color. The fruits are round and pear-shaped,
with bright yellow, reddish or green thin skin.
Fruit weight of cultivated varieties from 70 to 160 g, length
fruit – from 4 to 6,5 cm, diameter – 4,8-7,2 cm.

Due to the content of the ester of hexahydroxidiphenic acid
and arabinose unripe fruits have a very sour taste,
which disappears in ripe fruits.

The homeland of the guava is South and Central America, presumably Peru.
In any case, the Spaniards found it in Peru and Colombia and spread it
almost throughout the tropical zone. Guava is common in tropical
and some subtropical regions of Asia, Africa, South and North

The beneficial properties of guava

Fresh guava contains (per 100 g):

Calories 68 Kcal

Vitamin C 228,3 Potassium, K 417 Vitamin
B4 7,6 Phosphorus,
P 40 Vitamin
B3 1,084 Magnesium, Mg 22 Vitamin E 0,73 Calcium, Ca 18 Vitamin
B1 0,067 Sodium,
On 2

Full composition

Guava contains
a lot of vitamins A,
B and especially C,
up to 10 times more than citrus fruits (240 mg
per 100 grams), therefore it is recommended to use them
to strengthen the lymphatic system and to lift
general tone in the body.

Guava is very rich in fiber, protein and fat, calcium,
phosphorus and iron.
According to European nutritionists, guava is wonderful,
an important and absolutely irreplaceable element that lies in
the basis of baby food and the diet of expectant mothers, a product,
strengthening the immune system and perfectly restoring

Guava is astringent, bactericidal and antispasmodic
action. It is used together with bones or in
cut like apples. Ripe guava fruits can be
eat with the peel (it is thin, but bitter in taste).
It improves digestion, stimulates the heart
and normalizes blood pressure.

This is the only fruit in the world in which the content
vitamin C is several times higher than that of oranges.
Therefore, guava fruits are recommended for strengthening the lymphatic
system of the body and increase its general tone.

In the islands of the West Indies, guava fruits are eaten against epileptic
seizures and seizures, in Brazil – for diarrhea, in the Philippines
– for heart disease, in Panama – against bronchitis,
asthma, sore throat and lungs, and in Israel it is simple,
because they prefer tasty and healthy food.

Guana leaf tea helps with stomach disorders,
dysentery and dizziness, and also regulates menstrual

Chopped guava leaves are applied to fresh and
abscess wounds. They are also chewed for toothache. Decoction
leaves used as a cough suppressant, gargle
throat, as well as for diseases of the oral cavity. The broth is used
as an antipyretic agent and for skin diseases.

Ripe guava has a pleasant and very strong scent.
If such a guava is brought into a smoky room, its smell
will drown out the smell of tobacco.

Guava makes excellent jams and jellies, due to the high
pectin content in fruit, as well as juices, salads,
jellies, syrups, puree and quince-like paste.
Guava can be canned, made from fruit spices,
butter, jam, pies, ketchup, or chutney.

Guava jelly, which can be spread on bread or served
with venison or fried pork,
delicious and healthy. Jelly very
easy to prepare: you need the fruit itself,
lemon juice and sugar. Guava can also be used instead of
apples that do not grow in Thailand and cook from
her wonderful mashed potatoes, compotes and filling for pies.
Guava is ideal for making fillings for

Jam is made from the fruit of the guava. Guava is used in
ice cream. Fruits are added to waffles, puddings, dairy
cocktails. Due to its sugary consistency, guava
goes well with sweet, sour – sweet fruits, and
also with all dairy products.

Dangerous properties of guava

Excessive consumption of guava (more than 1 kg at a time) can cause
upset stomach.

People prone to allergies
you need to use guava carefully.

Also, unripe guava fruits should not be eaten by those who have a tendency
to the formation of kidney stones.

Anyone who wants to learn how to eat guava properly, as well as see
its section, it will be interesting to watch this video.

See also properties of other citrus fruits:

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Anna Evans

Author ✓ Farmer

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