Guava
Description
The guava is a berrylike fruit of the guava tree of the genus Psidium. The skin is green or yellow, depending on the variety and can be pear-shaped or rounded.
Guava flesh is white, red or salmon-colored, and the flavor ranges from strawberry to lemon to tropical. It is native to tropical America and especially rich in vitamin C and fiber. It is also a good source of provitamin A carotenoids and a moderate source of potassium.
Available September through January.
Caloric Content
| 1 | |
| Calories: | 45 |
| Protein: | .74 gm |
| Carbohydrates: | 10.7 gm |
| Fiber: | 5.04 gm |
| Total fats: | .54 gm |
| Saturated fats: | .155 gm |
| Unsaturated fats: | .278 gm |
| Cholesterol: | 0 mg |
1. 112 grams
Vitamin Content
| 1 | USRDA | |
| Vitamin A: | 7.3 | 5000 IU |
| Thiamine: | .045 | 1.7 mg |
| Vitamin B-2: | .045 | 1.7 mg |
| Vitamin B-6: | .129 | 2.0 mg |
| Vitamin B-12: | 0 | 6 mcg |
| Biotin: | - | 300 mcg |
| Niacin: | 1.08 | 20 mg |
| Pantothenic Acid: | .135 | 10 mg |
| Folic acid: | - | 400 mcg |
| Vitamin C: | 165 | 60 mg |
| Vitamin E: | - | 30 IU |
1. 112 grams
Mineral Content
| 1 | USRDA | |
| Calcium: | 18 | 1000 mg |
| Copper: | .093 | 2 mg |
| Iron: | .28 | 18 mg |
| Magnesium: | 9 | 400 mg |
| Manganese: | .13 | n/a mg |
| Phosphorus: | 23 | 1000 mg |
| Potassium: | 256 | n/a mg |
| Selenium: | - | n/a mcg |
| Sodium: | 2 | n/a mg |
| Zinc: | .21 | 15 mg |
1. 112 grams
Amino Acid Content
| 1 | |
| Tryptophan: | .006 gm |
| Threonine: | .028 gm |
| Isoleucine: | .027 gm |
| Leucine: | .05 gm |
| Lysine: | .021 gm |
| Methionine: | .005 gm |
| Cysteine: | - gm |
| Phenylalanine: | .002 gm |
| Tyrosine: | .009 gm |
| Valine: | .025 gm |
| Arginine: | .019 gm |
| Histidine: | .006 gm |
| Alanine: | .037 gm |
| Aspartic acid: | .047 gm |
| Glutamic acid: | .096 gm |
| Glycine: | .037 gm |
| Proline: | .023 gm |
| Serine: | .022 gm |
1. 112 grams
References
Kirschmann, John D. Nutrition Almanac: Nutrition Search. McGraw-Hill: New York. 1984.
Produce Availability & Merchandising Guide. The Packer. 1989.
U.S. Department of Agriculture. Composition of Foods: Fruits and Fruit Juices-Raw-Processed-Prepared. Washington D.C. 1982.
| Signup Free Applied Health Journal |
||||
|
FREE Sample Issue Your email address is all we need to start you on a better path to health. We respect your privacy.
|
