An edible, pale orange tropical fruit with pink juicy flesh and a strong sweet aroma, describes guava fruit. A common tropical fruit cultivated in many tropical and subtropical regions. The apple guava species is frequently eaten and often referred to as guava. High levels of pectin in guava allows it to be used in making preserves, jellies, candies, jams and marmalades, and marmalade jam. Here HealthyFoodHouse.com, reflects on the many health benefits of guava:
“Guava is an incredibly healthy tropical fruit, full of vitamins. The fruits are round, oval, or pear-shaped, with edible seeds and rind. They can be of different varieties, in white, pink, yellow and even red color.
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These amazing fruits have been known for their sweet and tangy flavor for centuries, but they can also be used in numerous different ways, and are even considered “magical”, due to the array of nutrients and medicinal uses.
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The guava fruit is incredibly rich in vitamin C, and it contains four times more vitamin C than an average-sized orange; and ten times more vitamin A than a lemon. The high vitamin C content destroys free radicals and prevents oxidation, lowering the risk of degenerative diseases.
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Moreover, guava is also rich in magnesium, potassium, folate, iron, vitamins B2 and E, calcium, copper, manganese, phosphorus and has almost 70 times more fiber than an orange.
Here are some of its health benefits:
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Immune system: The incredibly high levels of vitamin C strengthen the immune system, protect the body cells from damage, and fight disease-causing pathogens.
Cholesterol: The vitamin C helps the absorption of vitamin E, and thus lowers LDL cholesterol and increased the (good) HDL cholesterol.
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Anemia: The high vitamin C content helps the absorption of iron and thus prevents anemia.”
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