Guava fruit is one of the richest sources of vitamin C

Nutritive value per 100 g of Guava fruit

Energy (Kcal) : 51
Vitamin C (mg) : 212
Calcium (mg) : 10
Phosphorus (mg) : 28
Fibre (g) : 5.2
Iron (mg) : 1.4

The fruit is one of the richest sources of vitamin C. However, it is fairly rich in most other mineral nutrients.

The vitamin C value of the fruit increases with maturity and is maximum when the fruit is fully ripe. But the vitamin content declines when the fruit is overripe or soft. Guava contains fairly large amounts of phosphorus and calcium.

Guava is usually eaten as a fresh fruit. However, large quantities are canned or made into jams, jellies, cheese and preserves. The fruit has high pectin content and it therefore lends itself to many such preparations. Its flavour adds to the richness of ice- creams and fruit-salads. The rind or outer skin of over-ripe guavas are often used for salads and curries.

Guava juice, guava candy, guava cheese etc., make good snacks for children. Since most of these preparations have sugar added, they have a high calorie value.

(Reference : Fruits, NIN, ICMR)