Varieties
There are many varieties of guavas. These can vary in size from that of a small egg on up to a medium apple. Some guavas are filled with inedible seeds, while others are seedless.
Preparation, uses, and tips
To be eaten raw, guavas need to be very ripe. To enjoy fresh guava, cut it into quarters, remove the seeds (if there are any), peel, and savor. Guavas make an unusual and delicious addition to fruit salads.
Guavas are a popular featured ingredient in jams, preserves, and sauces. These products, as well as canned whole guavas and guava juice are, available in many food markets.
Latin markets and some specialty gourmet stores sell guava paste. This is a combination of guava pulp, sugar, pectin, and citric acid that is cooked together slowly almost to a gel. It comes in individually wrapped bars that are firm enough to slice and can be served as a sweet snack or with cheese or ice cream for dessert.
Nutritional Highlights
Guava (raw), 1 cup (165g)
Calories: 84
Protein: 1.35g
Carbohydrates: 19.6g
Total Fat: 0.9g
Fiber: 8.9g
*Foods that are an “excellent source” of a particular nutrient provide 20% or more of the Recommended Daily Value, based upon United States Department of Agriculture (USDA) guidelines. Foods that are a “good source” of a particular nutrient provide between 10 and 20% of the USDA Recommended Daily Value. Nutritional information and daily nutritional guidelines may vary in different countries. Please consult the appropriate organization in your country for specific nutritional values and the recommended daily guidelines.
Copyright 2007, Healthnotes, Inc., 1505 S.E. Gideon St., Suite 200, Portland, Oregon 97202, www.Healthnotes.com.
2006-09-07
