Psidium guajava

OCATI’s guavas are a specially selected variety that guarantees 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.

Nutrition Facts
1 servings per container
Serving size 100g

Amount per serving
Calories 70
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 0mg 0%
Total Carbohydrate 14g 5%
Dietary Fiber 5g 17%
Total Sugars 9g
Includes g Added Sugars 0%
Protein 3g

Calcium 2mg 1%
Iron 0mg 0%
Phosphorus 4%
Magnesium 6%
Potassium 12%
Not a significant source of vitamin D, or potassium.

The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Retrieved from January 2015

How to store

  • 8 - 10ºc
  • Wash before eating


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

For more information please click here

Guava is...


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.


One serving (100 grams) of guava provides 12% of the recommended daily intake of potassium. This mineral helps nerves and muscles communicate, it allows nutrients to flow into cells, and it helps remove waste from cells. A diet rich in potassium helps counteract some of the harmful effects of sodium in blood pressure.


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, helps bone turnover, and regulates cell growth.


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 into or through 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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