Healthy body with Guava fruit

It's still absolutely cold here in Canada, however we are lucky that we can find any kind of fruit we want in the grocery stores. I was walking in a FoodBasic store where I noticed some Guavas. Guava is the juicy, pink, sliced fruit in the center of the picture above.

Guava is an exotic fruit having exceptional antioxidant quality like blueberries, black beans and broccoli. Guava's antioxidant content ranked just below that of blueberries, which is No. 1 in antioxidant activity. Other fruits ranking surprisingly high were carambola, lychee, mango and papaya [ref]. Its extremely rich in vitamins A, B and C. A single guava fruit contains more vitamin C than a typical citrus fruit. The rind alone contains over five times more vitamin C than an orange. It also contains high amounts of calcium – which is unusual in a fruit. The whole fruit is edible, from seeds to rind. Guava contains high amounts of calcium.

Guavas are cholesterol, saturated and sodium free, plus low in fat and calories. Guavas are high in fiber. Guava is a source of iron too.

There are many kinds of Guavas: Thai Maroon, Green, Ripe, Indonesian, etc. There are actually about 100 species of Guavas. Guava juice is popular in South Africa and Egypt.

Guava can be eaten raw, but you may use them in some foods also. There are innumerable recipes for utilizing guavas in pies, cakes, puddings, sauce, ice cream, jam, butter, marmalade, chutney, relish, catsup, and other products. I will write about some recipes later.


source of image: Wikimedia