Guava Nutrition

Guava nutrition

Guava nutrition of 1 medium guava (fresh):

68 cal;
9 gm protein (incomplete) ;
.65 gm fat;
16.5 gm carbohydrate;
25 mg calcium;
46 mg phosphorus;
1 mg iron;
4.5 mg sodium;
318 mg potassium;
307 units A;
.06 mg B-1;
.05 mg B-2;
1.3 mg niacin;
25 to 1275 mg C.

This pink and yellow tropical fruit is often seen in the colder climates only in jars, as jelly or preserves; in this processed form, much of the nutritional value can be lost and there is often an excess of refined sugar and artificial preservatives, which may be further detrimental to nutritional value. In the fresh form, guavas are relatively high in calories and carbohydrates, but when ripe they can also be one of the richest natural sources of vitamin C, and as such should be included in the diet whenever possible. Vitamin C is valuable in helping to build and rebuild connective tissues, capillary walls, strong bones and teeth, and healthy, elastic skin; it aids against infection and accelerates healing, cuts down on duration and effects of many illnesses, and helps in maintaining normal vision. Guavas also provide a good amount of vitamin A and of calcium, phosphorus, and potassium, all of which are necessary for the proper growth and development of the body.