Guava (Goyave)

 Guava  

Guava is considered a kind of citrus fruit. But the organic acids in them do not exceed one per cent, and they are of several shapes, some are spherical, and some are close to the shape of pears, and the inner core may be white or red, and the ratio of seeds to the total weight of the fruit is 15%, and the rest is all soft pulp.

Guava contains a sugar content of 17%, it is a good source of sugar that can be easily assimilated in the body, and therefore it is considered a valuable thermal source, in addition to that, it contains some protein and fatty substances, and an average amount of calcium, phosphorus and iron.

Guava is rich in vitamin (C) as well as vitamins (A) and (B), especially vitamin (B), riboflavin (B2) and niacin, so a little of its powder (a small amount of it) is sufficient to protect a person from drilling disease (scurvy) for a period of no less than three months, Therefore, the leadership of the Allied armies used to distribute large quantities of it to its soldiers to protect them from this disease during World War II.

 Today, the guava jam industry is promoting, especially in America, and large areas of guava are grown in Cuba for drying. Years ago, it was possible to produce a type of guava without seeds. It is worth noting that the peel of the fruit and the outer layer of the pulp are richer in vitamins than the inside, in which the seeds abound.

 And green fruits contain a high percentage of tannins, which have astringent properties.

While the mature fruit is an excellent reservoir of potash, sodium and iron, if the fruit is unripe, it is harmful to health and may cause poisoning because it contains "celandine", a toxic substance that is almost alkaline, but it disappears when the fruit ripens. Therefore, the edible fruit is fresh with a firm peel, but if it is soft, has a variable colour and an unpleasant smell, then it is harmful and should not be eaten.