Guava Fruit
The guava fruit is widely grown in tropical and sub-tropical regions of the world. It can be round to pear-shaped with a thin skin that is green and turns yellow as it ripens. The guava fruit contains lots of beta-carotene (which forms vitamin A in the body) and vitamin C. The flesh can make a great snack or dessert chopped up, or scooped straight from the skin. Guava is very common type of fruit in Asian countries, but is also readily available in western countries. Apart from the distinctive flavor and fragrance, guava is actually a super fruit because of its numerous health-promoting qualities. Guava has a high content of vitamins C and A. In fact, one guava fruit contains 4 times more vitamin C than an average-size orange and 10 times more vitamin A than a lemon. It also contains vitamins B2, E and K, fiber, calcium, copper, folate, iron, manganese, phosphorus and potassium. With all the nutrition that it provides, guava hardly contains any fats. Moreover, it is one of the least chemically treated and sprayed fruits. According to a 1993 study published in the Journal of Human Hypertension, regular guava fruit intake can help decrease blood pressure and blood lipids. In addition, the lycopene found in pink-fleshed guava helps reduce the risk of cardiovascular disease in people who eat this fruit on a regular basis.
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