Guavas are a good source of vitamin A (beta-carotene) and are rich in vitamin C, although much of the vitamin C is in the rind of the fruit. Guavas are also high in dietary fibre and contain lycopene, a carotenoid with antioxidant properties. Fresh fruit is a very rich source of potassium. It contains more potassium than other fruits like banana weight per weight. Potassium is an important component of cell and body fluids that helps controlling heart rate and blood pressure.
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Guavas are usually round or oval and approximately 2 to 4 inches in diameter. Embedded in the centre of the pulp are numerous (100 to 500) tiny, peach coloured, round edible seeds. The seeds encircle a pulp that is softer, sweeter, and less granular than the outer part of the fruit
Storage
Mature but green guavas can be kept refrigerated for several weeks and will ripen at room temperature in 1 to 5 days. The ripening process can be accelerated by placing the fruit in a paper bag. Ripe fruit that has changed colour should be eaten within a couple of days because it will bruise easily and rot quickly. The just-ripened fruit is crisper in taste than the fully ripe fruit. Guavas can be frozen for extended periods of storage.
Top 8 Guava fruit Nutrition facts and Health benefits (nutrition-and-you.com)
2002. Encyclopedia of foods. San Diego, Calif.: Academic Press