Guava is the fruit of Psidium guajava, rich in vitamin C and useful for the digestive system and diabetes mellitus. Let's find out better.

Description of the plant

The love of the human being for the guava is centuries old: it is well documented since in all of South America and the Caribbean numerous people have begun to cultivate it well before the domestication and cultivation of corn and beans.

Psidium guajava is a modest-sized evergreen that offers variable fruit in color depending on the variety: the peel, which is generally greenish, can also be yellow or, more rarely, violet; while the pulp, which most often is white, can also be pinkish or purplish. The pulp is buttery and can remember pear or melon, while the flavor is aromatic, sweet and exotic: it can recall a peach with tones of vanilla and menthol.

Guava, ally of

Skin, the entire digestive system, pancreas and stomach in particular.

Calories, nutritional values ​​and properties of guava

The guava contains 68 kcal per 100 g.

We are talking about a fruit that is a real mine of vitamin C (four times that of oranges), followed by moderate levels of the whole range of B vitamins, and minerals such as copper, phosphorus, manganese and potassium.

Depending on the color of the fruit, pigmentation is given by carotenoids, anthocyanins, retinoids. It has good levels of fiber, caroidates, omega-3s.

It has always been used as a medicinal plant: against vomiting, diarrhea, gastroenteritis, toothache, infections. Studies from 2013 have shown excellent specific action against diabetes mellitus, while in 2012 its ability to act against cancer cells was demonstrated.

It also has antiviral properties and is able to soothe ulcers and skin diseases.

Guava among foods rich in vitamin C: discover others

Curiosity

In many countries it is sold as street food with a sprinkling of ground pepper. The fruit was already known by the Aztecs who called it Xalxocotl, meaning sand plum .

History of guava

Botanists believe that the guava fruit comes from an area that goes from Brazil to the Caribbean ; here it was found by the Europeans who, given its very high percentage of vitamin C, perceived its value and began to take it with them on trips to the sea to avert scurvy . In this way he reached the Asian colonies and Africa, where he found an ideal environment for his own growth.

How to eat guava

The skin is edible, but many prefer to cut the fruit in two to eat the pulp with a spoon. The seeds are particularly hard and it is best to avoid chewing them to avoid damaging your teeth. It is an ideal ingredient for many recipes: juices, ice creams, mustards, creams, desserts.