In the West, there is a wonderful proverb: “He who eats an apple a day does not have a doctor.” For the Indian subcontinent, it is fair to say: “He who eats a couple of guava a day will not have a doctor for another year.” Tropical guava fruit has white or maroon-colored sweet flesh with many small seeds. The fruit is consumed both raw (ripe or semi-ripe) and in the form of jam or jelly.
- Guava can vary in color: yellow, white, pink and even red
- Contains 4 times more vitamin C than oranges
- Contains 10 times more vitamin A than lemon
- Guava is an excellent source of fiber
- Guava leaves have toxic substances that prevent the growth of other plants around.
What makes guava different from other fruits is that it does not require excessive treatment with chemical pesticides. This is one of the least chemically processed fruits. For diabetics The high fiber content in guava helps to control the absorption of sugar by the body, which reduces the likelihood of spikes in insulin and blood glucose. According to research, eating guava can prevent type 2 diabetes. Vision As noted above, guava is an excellent source of vitamin A, known for its stimulating effect on visual acuity. It is essential for cataract problems, macular degeneration and general eye health. Help with scurvy Guava is superior to many fruits, including citrus fruits, in terms of vitamin C concentration. Deficiency in this vitamin causes scurvy, and sufficient intake of vitamin C is the only known remedy in combating this dangerous disease. Thyroid health Guava is rich in copper, which is involved in the regulation of thyroid metabolism, helping to control the production and absorption of the hormone. The thyroid gland plays an extremely important role in regulating the level of hormones in the body.