• An excellent source of vitamin C
  • High in pectin and other types of soluble dietary fiber.
  • Good amounts of potassium and iron.


  • Fresh fruit is expensive and not widely available.
  • Sulfites in dried guavas may provoke and asthma attack or allergic reaction in susceptible persons.

Guavas have almost twice as much vitamin C as an orange: One medium guava provides 165 mg, compared to only 75 mgg in a fresh orange. One guava also contains 256 mg of potassium and 5 g of fiber; much of it is in the form of pectin, a soluble fiber that lowers high blood cholesterol as well as promoting good digestive function. Folate, phosphorus, and carotene are also present.

A VERSATILE FRUIT   With only about 60 calories per fresh guava, the fruit makes an easy, interestingg, nonfattening dessert. Simply cut the fruit in half, scoop out the seeds, then spoon out the flesh. A dash of lime juice or lemon juice contrasts nicely with the sweet flavor. Alternatively, you can peel, seed, and shop or slice guavas to add to a fruit salad. Pureed guava flesh in combination with orange or other citrus juice makes a refreshing drink or cold summer soup. Unripe guavas, which are a little too tart and astringent to be eaten raw, can be fleended and cooked with defatted meat juice to make a low - calorie sauce for roasts and pultry dishes.