Guavas contain plenty of water, small amounts of protein, fat, calcium, phosphorous, carbohydrate, iron and a large amount of vitamin C. Except the Indian gooseberry (amla), no other fruit or vegetable contains as high vitamin C as guava.- not even oranges.
Guava trees are hardy type. They can be raised under any conditions with any type of soil. It is relatively pest-resistant tree and does not require pesticides and insecticides. It does not also require any manuring and can resist drought successfully once it becomes strong.
When guava is over-ripened and soft, its vitamin C potency decreases. The skin of the guava and the kernel nearest to the skin contains the maximum of vitamin C. Guava contains large quantity of fiber. It purifies the blood stream. It also helps in strengthening the lungs, stomach and small intestines.
The practice of eating guavas with salt or ‘masalas’ is not all healthy. As soon as salt is applied on its cut portion, juices start flowing out. As a result, useful minerals and vitamins are lost.
Guavas are of several varieties. The white kernel guavas taste sweet even if they are slightly unripe. The red or pink kernel guavas taste sweet only when fully ripened. Mostly white kernel variety guavas are available. The skin of red kernel variety guavas, when fully ripened, appear to be pale yellowish.
Guava twigs are used to brush the teeth. Guava leaves can also be used for cleaning teeth and fighting bad breath. For this purpose, the guava leaves could be sun-dried and burnt. The ash could be kept in a container and used as tooth powder. We may also add mustard oil to make a paste.
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