What Are Guavas Good For?

If perhaps pineapple is known as the "king" of vegetables, guava is definitely the queen. Thought to be native to southern Central America and Mexico where it's been an important plants for centuries, guavas are members of the myrtle and eucalyptus family, growing throughout the tropics on small trees with clean, copper-colored bark. Another type, Psidium cattleianum, grown in flower and foliage backyards, is not for eating.

Soft, sweet, and great smelling when ripe, guavas are small , round or oblong, with varying colors from yellow to pink to crimson, with regards to the variety. Every fruit contains a sizable amount of tiny, edible plant seeds at the center. Guavas are incredibly good simply sliced up for a snack or included with salads. In other areas of the the planet, guava is popular as a thick, rich sauce made into cheese. Refreshing guava juice is common in Hawaii. In Fiji, guavas are being used to make tasty jelly.

While one of the first sources to guava fruit was made in 1526 in the West Indies, these were only introduced in California in 1847, where they became familiar commodity within about 40 years. Among 1948 and 1969, 21 years old guava cultivars from eight countries were introduced in Hawaii. Today, about a hundred twenty five, 327 acres are dedicated to guava cultivation in India, yielding more than 27, 300 tons every year.

Health Benefits of Guava

Apparently a to some extent fragile fruit, a clear dip in temperatures can threaten guava trees in northern California, while the strong heat of The southern part of California scorches them.
It can no wonder guava is named a "super fruit. very well Compared to the same amount of pineapple, guavas contain 30 more calorie consumption per serving, but 3 times the protein and more than four times the fiber. All that dietary fiber makes guavas a great "regulator, " while assisting to protect the intestines by reducing the chance of cancer-causing toxins and chemical build up; the fiber actually binds to the toxins and helps move them out from the body.

While pineapples provide 131% of the daily value of vitamin C in a serving, guavas offer 628%. Guava should be eaten with skin, like an apple, imparting even higher concentrations of nutritional C. Eating fruits full of this vitamin helps your body build up resistance to infection, including infectious diseases, while scavenging free foncier that could cause serious illnesses.

Guavas contain: nutritional A (21% of the daily value), important for preserving healthy mucous membranes and skin; folate (20%), great for pregnant women to prevent neural tube problems. Flavonoids include beta-carotene (a known cancer inhibitor); lycopene, which pink guava has been found to protect the skin against ULTRAVIOLET rays and help prevent prostate cancer; lutein and cryptoxanthin, both antioxidants. Guavas have potassium, too - more per serving than a banana - which is important as center rate and stress government bodies.

Smaller amounts of other vitamins in guava ought to have mention: pantothenic acid, niacin, vitamin B6 (pyridoxine), nutritional E and K, and the minerals magnesium, water piping, and manganese, the second option imparting the enzyme superoxide dismutase.