Benefits, recipe & nutrional facts of Guava

Guava picture Guava (Psidium guajava) belongs to the tropical and subtropical regions and is largely grown in the Indian subcontinent. There are several varieties of the fruit with different shapes, colours and flavours. The flesh is creamy white and rarely may be pink as well.

7 Benefits of guava
7 Nutritional Facts of guava
Recipe of guava jam

7 Benefits of Guava :-

  1. High nutraceutical values and a good source of vitamins, fibres and minerals.
  2. High amounts of Vitamin C compared to other fruits. The flesh usually provides 230 mg per 100 gram (3.5 oz) Vitamin C. However, the level varies from 10 to 410 mg per 100 gram depending upon the variety. This can be compared to the recommended daily allowance which is only 60 mg of Vitamin C per person per day.
  3. General haemostatic properties. Treats bleeding nose, gums and minor internal haemorrhaging.
  4. Treat male infertility (due to high Vitamin C content) caused by sperm clumping, adhesion and other abnormalities.
  5. Effective antioxidant because of the presence of Vitamin C and other phytonutrients such as caretenoids, isoffavonoids and polyphenols.
  6. Combating free radicals produced during metabolism and aids in preventing age related chronic diseases, such as Alzheimer’s, cancer, cataracts, heart disease and rheumatoid arthritis.
  7. Lowers cholesterol and blood sugar levels due to the presence of complex carbohydrates (not rapidly digested) and dietary fibers (only partially digested by gut bacteria).

Guava Nutrition Facts:-

Guava – one medium sized
Kcal 46
Carbohydrates (g) 11
Fibre(g) 5
Water (g) 77
Vitamin A-retinol equivalent 72
Folic Acid (ug) 13
Vitamin C(mg) 165
Calcium (mg) 18

Recipe of Guava Jam


  • 8 guavas, variable in degree of ripeness
  • 8 cups of sugar
  • Juice of 1 lemon


  1. Cut the fruit in half.
  2. Place in a pan with a little water and cook until soft.
  3. Strain the fruit, leaving behind the seeds and skins.
  4. Add sugar and the lemon juice and bring to a boil.
  5. Steadily boil untill you achieve the setting test for jam.
  6. Bottle and seal.

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