Guava Nutrition facts

Guava

Guava is another tropical fruit rich in high-profile nutrients. With its unique flavor, taste, and health-promoting qualities, the fruit easily fits into the category of new functional foods, often labeled as “super-fruits.”
It is an evergreen, tropical shrub or small low-growing tree that probably originated in the central Americas. Guavas actually thrive well under both humid and dry climates and can tolerate brief periods of cold spells, but can only withstand a few degrees of frost. Its adaptability to ranging environments makes it a favorite commercial crop in some tropical areas.
Botanically, this wonderful fruit belongs to the family of Myrtaceae, of the genus: Psidium. Pineapple guava, rose apple and allspice are other closely related plants in the Myrtaceae family.
Scientific name: Psidium guajava.
During each season, a guava tree produces numerous round to ovoid or pear-shaped fruits, each about 5-10 cm long, and weigh around 50–200 g. Many different cultivar types of guava are grown all over the world that may vary widely in flavor, the color of pulp, and seed composition.
The fruit is soft when ripe with a sweet musky aroma and creamy texture. Internally, its flesh varies in color depending upon the cultivar and may be white, pink, yellow, or red. Ripe fruits have a rich flavor with a sweet-tart taste. Each fruit contains numerous tiny, semi-hard edible seeds, concentrated especially at its center.