Also call: Gyayaba, Apple
guava,Jambu batu 
 | DESCRIPTION
|
Small round green or yellow thin skin with a white salmon
pink or green flesh and very seedy which are edible.
| HISTORY AND ORIGIN
|
Native to Mexico and Brazil and was reported growing in
the West Indies in the 1526.
| BUYING AND STORAGE
|
Choose smooth skin and undamaged fruit with a greenly
yellow skin. Ripe when yield to gentle pressure. Ripen at room
temperature and refrigerated when ripen and will keep up to 4 days.
| PREPARATIONS AND US
|
Cut in half and scoop out the flesh, use in desserts fruit
salads or jellies. Unripe Guavas can be pickled.
| NUTRITIONAL INFORMATION
|
- High in carbohydrate and vitamin C.
| MAJOR NUTRIENTS |
-
SERVING SIZE: 100 grm
-
| * ENERGY: |
100 |
kj |
* IRON: |
|
|
| * PROTEIN: |
1 |
grm |
* POTASSIUM: |
|
|
| * FAT: |
|
|
* CALCIUM: |
|
|
| * CARBOHYDRATE: |
3 |
grm |
* VITAMIN A: |
44 |
ug |
| * DIETARY FIBRE: |
5 |
grm |
* VITAMIN B: |
|
|
| * SODIUM: |
|
|
* VITAMIN C: |
240 |
mg |
| VARIETY
|
|
