Guava, scientifically known as Psidium guajava, has its origins in tropical countries – where it is alternatively known as “sand plum”. It is round or oval in shape with light green or light yellow skin, and the colour of its flesh varies from white or pink to dark red.
The fruit comes in various types – apple guava, yellow-fruited cherry guava, strawberry guava, and red apple guava. It is mostly eaten raw (ripe or semi-ripe) or consumed in the form of juices, jams or jellies.
Vitamin C: improving immunity and protecting you against common infections and pathogens, Guavas contains 4 times the vitamin C content present in oranges.
Antioxidants: Lycopene, Quercetin, Vitamin C and other polyphenols act as potent antioxidants which neutralise free radicals generated in the body, preventing the growth of cancer cells. Guavas have shown to be widely successful in reducing prostate cancer risk and also inhibit the growth of breast cancer cells since it is rich in lycopene.
Fibers: Due to the rich fibre content and low glycemic index, guavas prevent the development of diabetes.
Vitamins: Guavas contain vitamins B3 and B6, also known as niacin and pyridoxine respectively, which help in improving blood circulation to the brain, stimulating cognitive function and relaxing the nerves.