Guava Reduces hypertension and cholesterol
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| Guava |
THE AZTECS OF MEXICO called the guava "sand fruit" because of the peculiar consistency
of its pulp filled with seeds. Nevertheless, in spite of this minor inconvenience to eating it fresh, its delicate aroma and outstanding
health properties have made the guava popular on the five continents.
PROPERTIES AND INDICATIONS: The guava is low in proteins, fats (less than 1% each) and carbohydrates (6%), but is noteworthy because
of its supply of:
- Vitamin C: With 183mg/100g, the guava is among the richest fruits in this vitamin. Only the acerola and the brier hip are higher.There are varieties of guava reaching 979mg/100g. The greatest concentration of vitamin C is in the pulp that surrrounds the seeds just below the peel. The guava also contains small quantities of organic acids such as citric acid and malic acid, whcih facilitate the absorption of the vitamin C and give the fruit is typical acidic taste.
- Carotenoids: These are substances that transform to vitamin A and have a powerful antioxidant effect within the cells. The guava's richness in carotenoids is 79 ug RE, which means that 100 g of vitamin A. Those varieties with reddish pulp are the richest in carotenoids and contains lycopene, the same carotenoid found in tomatoes.
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