Dorothy FarrarGuave
The berry fruit guava is native to South America and is now cultivated in many tropical countries. Guavas contain a lot of vitamin C. They are traditionally used for ailments of the gastrointestinal tract.
Interesting facts about guavas
The guava belongs to the myrtle family and is native to the South American continent. Nowadays it is cultivated in tropical regions. Cultivation areas include the West Indies, South Africa, Florida, California and some Mediterranean countries. The evergreen plant can reach a height of up to thirteen meters. A mature tree bears about 1000 fruits per year.
Like bananas, guavas are harvested unripe and continue to ripen at room temperature. In terms of their botany, guavas belong to the berries. They taste sweet and are reminiscent of a mixture of quinces , pears , strawberries and figs .
Guavas are rounded to pear-shaped. Their pulp is divided into several chambers and has a white to reddish colour. The fruit has many small seeds that are suitable for consumption. The protective shell is green to yellow in color. Relatives of the guava include the strawberry guavas, jambolan and the Surinam cherry. Guavas are available all year round.
importance to health
Guavas are among the foods richest in vitamin C. Regular consumption of this fruit can strengthen the immune system and thus reduce susceptibility to infections and other diseases. Furthermore, the quercetin contained in the berry fruit is beneficial. This substance prevents the formation of sorbitol. Sorbitol, in turn, can promote the degenerative disease cataracts .
Guavas are high in folic acid . Pregnant women in particular have a higher need for this mineral nutrient. Regular intake of folic acid can promote fetal health. Pectin, a dietary fiber, contained in the fruit aids digestion. Guavas can provide relief from gastrointestinal complaints .
Furthermore, regular consumption of high-fiber foods prevents obesity and the resulting secondary diseases. Potassium contained in guava is valuable for muscle and nerve cells and necessary for the body’s fluid balance. Furthermore, the leaves of the tree can be infused with hot water and enjoyed as a tea. They have a pain-relieving effect and can help with problems in the oral cavity.
Ingredients & nutritional values
100 g of guava contain an average of 142 calories. This consists of 5.8 grams of carbohydrates, 0.9 grams of protein and 0.5 grams of fat. The water component is 83.5 grams. The berry fruit is very rich in vitamin C. It also contains vitamins from the B group and the minerals calcium, potassium and iron. Guavas are high in fiber. Since it is a plant product, the fruit is cholesterol-free.
intolerances
Guavas contain high amounts of a specific sugar: fructose. People who suffer from fructose malabsorption should therefore avoid this fruit from their diet. In the case of fructose malabsorption, the fructose ingested through food can only be insufficiently absorbed through the wall of the small intestine. It follows that the fructose is carried on into the large intestine . This condition is pathological and characterized by symptoms such as bloating , diarrhea and pain.
Shopping and kitchen tips
Guavas are harvested immature and must ripen at room temperature. The fruit is fully ripe when the skin turns yellow and small black dots form on the skin. When buying guavas, you should make sure that the fruit has a smooth skin and no wilted spots. Guavas are very sensitive to pressure. Therefore, when storing, care must be taken to ensure that guavas are not crushed by other fruits in a fruit basket.
The fruit is highly perishable and should be consumed within the next few days after ripening. It can be stored in the refrigerator for several days. Before eating, the guava should be washed. Although the plant is mainly cultivated in tropical countries, cultivation in Germany can still be successful if the guava is kept indoors during the winter months. When the guava is cooked, the flesh color changes from light to red. The fruit can be eaten with the skin and seeds.
preparation tips
Guavas are good as a snack when raw. Similar to a kiwi , the fruit can be cut open and scooped out. Skin and kernels are edible. However, since the peel has a relatively bitter taste, the fruit can be peeled before consumption. Guavas have a very sweet taste and a strong aroma. They are therefore well suited for the production of sorbets, jellies or jams. They can also add an exotic flavor to fruit salads or fruit cakes. The fruits are also suitable as a side dish for hearty dishes. A fruit juice can be pressed from the berry fruit.
Hello and welcome to my Health Guide & Encyclopedia! My name is Dorothy Farrar, and I'm the founder and main author of this platform.
My passion for health and wellness started at a young age when I became interested in the connection between the food we eat and the way we feel. This fascination led me to study nutrition and dietetics in college, where I learned about the importance of a balanced diet and the impact of various nutrients on the body.