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Guava

Guavas, common
Nutritional value per 100 g (3.5 oz)
Energy 285 kJ (68 kcal)
14.32 g
Sugars 8.92 g
Dietary fiber 5.4 g
0.95 g
2.55 g
Vitamins
Vitamin A equiv.
(4%)
31 μg
(3%)
374 μg
Thiamine (B1)
(6%)
0.067 mg
Riboflavin (B2)
(3%)
0.04 mg
Niacin (B3)
(7%)
1.084 mg
Pantothenic acid (B5)
(9%)
0.451 mg
Vitamin B6
(8%)
0.11 mg
Folate (B9)
(12%)
49 μg
Vitamin C
(275%)
228.3 mg
Vitamin K
(2%)
2.2 μg
Minerals
Calcium
(2%)
18 mg
Iron
(2%)
0.26 mg
Magnesium
(6%)
22 mg
Manganese
(7%)
0.15 mg
Phosphorus
(6%)
40 mg
Potassium
(9%)
417 mg
Sodium
(0%)
2 mg
Zinc
(2%)
0.23 mg
Other constituents
Lycopene 5204 µg

Percentages are roughly approximated using US recommendations for adults.
Source: USDA Nutrient Database

Guavas (singular guava /ˈɡwɑː.və/) are common tropical fruits cultivated and enjoyed in many tropical and subtropical regions.

Psidium guajava (common guava, lemon guava) is a small tree in the Myrtle family (Myrtaceae), native to Mexico, Central America, and northern South America. Although related species may also be called guavas, they belong to other species or genera, such as the "pineapple guava" Acca sellowiana.

The most frequently eaten species, and the one often simply referred to as "the guava", is the apple guava (Psidium guajava). Guavas are typical Myrtoideae, with tough dark leaves that are opposite, simple, elliptic to ovate and 5–15 centimetres (2.0–5.9 in) long. The flowers are white, with five petals and numerous stamens. The fruits are many-seeded berries.

The genera Accara and Acca (formerly Feijoa, pineapple guava) were formerly included in Psidium.

The term "guava" appears to derive from Arawak guayabo "guava tree", via the Spanish guayaba. It has been adapted in many European and Asian languages, having a similar form.


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