Sunday, May 1, 2011

Nutritional value of guava

Guavas are often included among superfruits, being rich in dietary fiber, 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 (P. guajava) fruit contains about four times the amount of vitamin C as an orange.
However, nutrient content varies across guava cultivars. Although the strawberry guava (P. littorale var. cattleianum), notably containing 90 mg of vitamin C per serving, has about 25% of the amount found in more common varieties,

its total vitamin C content in one serving still provides 100% of the Dietary Reference Intake for adult males.

'Thai maroon' guavas, a red apple guava cultivar, rich in carotenoids and polyphenols

Guavas contain both carotenoids and polyphenols like (+)-gallocatechin, guaijaverin, leucocyanidin and amritoside – the major classes of antioxidant pigments – giving them relatively high potential antioxidant value among plant foods.

As these pigments produce the fruit skin and flesh color, guavas that are red-orange have more pigment content as polyphenol, carotenoid and pro-vitamin A, retinoid sources than yellow-green ones.

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