GUAVAS from the Myrtaceae family is native to Mexico, Central America and northern South America, are now cultivated and naturalised throughout South-East Asia, Hawaii, the Caribbean, Florida and Africa.
The Apple Guava (Psidium guajava) is the most frequently encountered species.
In Malaysia, it is known as Jambu Batu.
The skin’s thickness varies among species but is usually green before maturity, but takes on a lighter shade of yellow or light green when ripe.
Guavas generally have a pronounced fragrance and subtle sweetness in its flesh while the skin may be tart, similar to lemon rind but less sharp.
Guavas are rich in dietary fibre, vitamins A and C, folic acid, and the dietary minerals, potassium, copper and manganese.
Having a generally broad, low-calorie profile of essential nutrients, a single common guava (Psidium guajava) contains about four times the amount of vitamin C as an orange.
However, nutrient content varies across guava cultivars.
Guavas contain both carotenoids and polyphenols, giving them relatively high potential antioxidant value among plant foods.
Guavas that are red orange have more pigment content as polyphenol, carotenoid and pro-vitamin A, retinoid sources than yellow-green ones.
No comments:
Post a Comment