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.
Retrieved from http://ndb.nal.usda.gov/ January 2015
How to store
- 8 - 10ºc
- Wash before eating
Research into the health benefits of this fruit is currently being carried out in the following areas:
Anemia prevention and control
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
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.
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, helps bone turnover, 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.
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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