Characteristics of guava

Guava is a fruit originating in the tropical region of the American continent, mainly Brazil and Caribbean region. The tree that produces this fruit is popularly called guava. Guavas are common in tropical America, Southeast Asia and the African continent. They can reach up to 8 meters in height.

It is a fruit with a yellow or green peel. The inner part (pulp) can be red or white, depending on the species. It has an oval shape with a size varying from 3 to 10 cm in diameter. It is a fruit rich in Vitamin C (ascorbic acid), so it is an excellent antioxidant. One hundred grams of guava contains about 240 mg of vitamin C. To give you an idea, it has more vitamin C than lemon and orange. It also has vitamin A and B complex vitamins.

Guava has several seeds of hard consistency inside (in the pulp part). Red guava is also rich in lycopene, an important antioxidant.

The main minerals presented by guava are: iron, phosphorus and calcium. In addition to vitamins and minerals, guava has a large amount of fibers (5.4 g per 100 g guava), mainly concentrated in the bark.

This fruit has a low amount of fat and sugar (9 g per 100 g of guava). Therefore, consuming it in natura is the best option. It is widely used to make juices, jellies, jam, sweet (guava) and ice cream.


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