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GUAVA

Psidium guajava

OCATI’s guavas are a specially selected variety that has a good shelf life. They taste both sweet and sour and can be consumed fresh, in juices, desserts and are great in sauces for fish and poultry.

Nutritional information
1 serving per container
Slice size 100g
Amount per serving
Calories
50
% daily value*
Total fat 0g
0%
Saturated fat 0 g
0%
Trans Fat 0g
Cholesterol 0 mg
0%
Sodium 0 mg
0%
Total carbohydrates 13 g
5%
Dietary fiber 6 g
20%
Total sugars 8 g
Includes g of Added Sugars 0 %
Protein 1 g

Calcium 2mg
1%
It is not a significant source of vitamin D or potassium.

The % Daily Value (DV) tells you how much of a nutrient is in a serving of
food contributes to the daily diet. 2000 calories a day is used for general nutritional advice.

Source https://ndb.nal.usda.gov / January 2015

COMO COMER

HOW TO STORE

Source: postharvest.ucdavis.edu/Commodity_Resources/Fact_Sheets/

RESEARCH AREAS

Research into the health benefits of this fruit is currently being carried out in the following areas:

Heart health
Antioxidant properties
Digestive health
Anemia prevention and control

GUAVA IS…

A HIGH NATURAL SOURCE OF VITAMIN C

One serving (100 grams) of guava provides 38% of the recommended daily intake of vitamin C. This vitamin is essential for skin, bones, and connective tissue, plus it increases iron absorption.

A GOOD NATURAL SOURCE OF POTASSIUM

Media taza de guayaba proporciona 34% del valor diario de vitamina A recomendado. La vitamina A mejora la visión nocturna, estimula la producción de glóbulos blancos, promueve la salud ósea y regula el crecimiento.

A GOOD NATURAL SOURCE OF VITAMIN A

Half a cup of guava provides 34% of the recommended daily intake of vitamin A. Besides helping you see in the dark, vitamin A stimulates the production of white blood cells, supports bone density, and regulates cell growth.

A NATURAL SOURCE OF MAGNESIUM

One serving (100 grams) of guava provides 6% of the recommended daily intake of magnesium. This mineral helps neutralize stomach acid and it moves waste through the intestine.

INTERESTING INFO

The name “guava” comes from the Arawak word “guayabo”. This fruit is also known in Spanish as guayaba, goiba, luma, piche, sahuinto and bayaba. Originally from Southern Mexico and Central America, guava grows well in both humid and dry climates. In Colombia, ripe guava is mixed with dehydrated sugar cane juice to make bocadillo, or guava paste. This delicious treat is wrapped in dry bijao or plantain leaves. Did you know that guava has 5 times more vitamin C than oranges? It is known for stimulating the heart and helps relieve high blood pressure. There are more than 100 varieties and hybrids of this fruit. Traditional Chinese medicine recommends guava puree to help with diabetes. Some people eat the skin of the guava for its high nutritional content. In India, guava leaves are used to treat toothaches and wounds. In Hawaii, guava wood is used for barbequing and to smoke meats; while in Cuba, the leaves are used to smoke fish and meats. The guava fruit has a very distinct sweet and sour taste.

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