Guava
Guava (
Types
The most frequently eaten species, and the one often simply referred to as "the guava", is the apple guava (
Etymology
The term guava appears to have been in use since the mid-16th century.[4] The name derived from the Taíno,[5] a language of the Arawaks as guayabo for guava tree via the Spanish for guayaba.[4] It has been adapted in many European and Asian languages, having a similar form.[2]
Origin and distribution
Guavas originated from an area thought to extend from Mexico, Central America or northern South America throughout the Caribbean region.[2][6][7] Archaeological sites in Peru yielded evidence of guava cultivation as early as 2500 BC.[7]
Guava was adopted as a crop in subtropical and tropical Asia, parts of the United States (from Tennessee and North Carolina, southward, as well as the west and Hawaii), tropical Africa, and Oceania.
Guavas are cultivated in several tropical and
Guavas are of interest to home growers in subtropical areas as one of the few tropical fruits that can grow to fruiting size in pots indoors. When grown from seed, guava trees can bear fruit in two years, and can continue to do so for forty years.[2]
Ecology
Psidium species are eaten by the
The fruit is cultivated and favored by humans, and many other animals such as birds consume it, readily dispersing the seeds in their droppings. In
Guava wood is used for meat smoking in Hawaii, and is used at barbecue competitions across the United States. In Cuba and Mexico, the leaves are used in barbecues.
Fruit
Guava fruits, usually 4 to 12 centimetres (1+1⁄2 to 4+1⁄2 in) long, are round or oval depending on the species.[2] They have a pronounced and typical fragrance, similar to lemon rind but less sharp. The outer skin may be rough, often with a bitter taste, or soft and sweet. Varying between species, the skin can be any thickness, is usually green before maturity, but may be yellow, maroon, or green when ripe. The pulp inside may be sweet or sour and off-white ("white" guavas) to deep pink ("red" guavas). The seeds in the central pulp vary in number and hardness, depending on species.[2]
Guava production – 2019 | |
---|---|
Country | Production (millions of tonnes) |
21.8
| |
4.8
| |
3.8
| |
3.1
| |
2.3
| |
2.1
| |
World |
55.4
|
Source: Tridge Global Trade Platform (from FAOSTAT)[13]
|
Production
In 2019, world production of guavas was 55 million tonnes, led by India with 45% of the total (table). Other major producers were China and Thailand.[13]
Uses
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 |
0.5 g | |
2.55 g | |
Niacin (B3) | 7% 1.084 mg |
Pantothenic acid (B5) | 9% 0.451 mg |
Vitamin B6 | 6% 0.11 mg |
Folate (B9) | 12% 49 μg |
Vitamin C | 254% 228.3 mg |
Vitamin K | 2% 2.2 μg |
Minerals | Quantity %DV† |
Calcium | 1% 18 mg |
Iron | 1% 0.26 mg |
Magnesium | 5% 22 mg |
Manganese | 4% 0.1 mg |
Phosphorus | 3% 40 mg |
Potassium | 14% 417 mg |
Sodium | 0% 2 mg |
Zinc | 2% 0.23 mg |
Other constituents | Quantity |
Water | 81 g |
Lycopene | 5200 µg |
†Percentages estimated using US recommendations for adults,[14] except for potassium, which is estimated based on expert recommendation from the National Academies.[15] |
Culinary
In Mexico and other Latin American countries, the beverage
In many countries, guava is eaten raw, typically cut into quarters or eaten like an apple; it is also eaten with a pinch of salt and pepper, cayenne powder or a mix of spices (masala). In the Philippines, ripe guava is used in cooking sinigang. Guava is a snack in Cuba as pastelitos de guayaba; and in Taiwan, sold on many street corners and night markets during hot weather, accompanied by packets of dried plum powder mixed with sugar and salt for dipping. In east Asia, guava is commonly eaten with sweet and sour dried plum powder mixtures. Guava juice is consumed in many countries. The fruit is also often included in fruit salads.
Because of its high level of
Red guavas can be used as the base of salted products such as sauces, substituting for tomatoes, especially to minimize the acidity. A drink may be made from an infusion of guava fruits and leaves, which in Brazil is called chá-de-goiabeira, i.e., "tea" of guava tree leaves.
Protein | Fiber | Vitamins | Minerals | |||||||||||||||||||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
Q | A | B1 | B2 | B3 | B5 | B6 | B9 | B12 | Ch. | C | D | E | K | Ca | Fe | Mg | P | K | Na | Zn | Cu | Mn | Se | |||
cooking Reduction % | 10 | 30 | 20 | 25 | 25 | 35 | 0 | 0 | 30 | 10 | 15 | 20 | 10 | 20 | 5 | 10 | 25 | |||||||||
Corn | 20 | 55 | 6 | 1 | 13 | 4 | 16 | 4 | 19 | 19 | 0 | 0 | 0 | 0 | 0 | 1 | 1 | 11 | 31 | 34 | 15 | 1 | 20 | 10 | 42 | 0 |
Rice | 14 | 71 | 1.3 | 0 | 12 | 3 | 11 | 20 | 5 | 2 | 0 | 0 | 0 | 0 | 0 | 0 | 1 | 9 | 6 | 7 | 2 | 0 | 8 | 9 | 49 | 22 |
Wheat | 27 | 51 | 40 | 0 | 28 | 7 | 34 | 19 | 21 | 11 | 0 | 0 | 0 | 0 | 0 | 0 | 3 | 20 | 36 | 51 | 12 | 0 | 28 | 28 | 151 | 128 |
Soybean(dry) | 73 | 132 | 31 | 0 | 58 | 51 | 8 | 8 | 19 | 94 | 0 | 24 | 10 | 0 | 4 | 59 | 28 | 87 | 70 | 70 | 51 | 0 | 33 | 83 | 126 | 25 |
Pigeon pea(dry) | 42 | 91 | 50 | 1 | 43 | 11 | 15 | 13 | 13 | 114 | 0 | 0 | 0 | 0 | 0 | 0 | 13 | 29 | 46 | 37 | 40 | 1 | 18 | 53 | 90 | 12 |
Potato | 4 | 112 | 7.3 | 0 | 5 | 2 | 5 | 3 | 15 | 4 | 0 | 0 | 33 | 0 | 0 | 2 | 1 | 4 | 6 | 6 | 12 | 0 | 2 | 5 | 8 | 0 |
Sweet potato | 3 | 82 | 10 | 284 | 5 | 4 | 3 | 8 | 10 | 3 | 0 | 0 | 4 | 0 | 1 | 2 | 3 | 3 | 6 | 5 | 10 | 2 | 2 | 8 | 13 | 1 |
Spinach | 6 | 119 | 7.3 | 188 | 5 | 11 | 4 | 1 | 10 | 49 | 0 | 4.5 | 47 | 0 | 10 | 604 | 10 | 15 | 20 | 5 | 16 | 3 | 4 | 6 | 45 | 1 |
Dill | 7 | 32 | 7 | 154 | 4 | 17 | 8 | 4 | 9 | 38 | 0 | 0 | 142 | 0 | 0 | 0 | 21 | 37 | 14 | 7 | 21 | 3 | 6 | 7 | 63 | 0 |
Carrots
|
2 | 9.3 | 334 | 4 | 3 | 5 | 3 | 7 | 5 | 0 | 0 | 10 | 0 | 3 | 16 | 3 | 2 | 3 | 4 | 9 | 3 | 2 | 2 | 7 | 0 | |
Guava | 5 | 24 | 18 | 12 | 4 | 2 | 5 | 5 | 6 | 12 | 0 | 0 | 381 | 0 | 4 | 3 | 2 | 1 | 5 | 4 | 12 | 0 | 2 | 11 | 8 | 1 |
Papaya | 1 | 7 | 5.6 | 22 | 2 | 2 | 2 | 2 | 1 | 10 | 0 | 0 | 103 | 0 | 4 | 3 | 2 | 1 | 2 | 1 | 7 | 0 | 0 | 1 | 1 | 1 |
Pumpkin | 2 | 56 | 1.6 | 184 | 3 | 6 | 3 | 3 | 3 | 4 | 0 | 0 | 15 | 0 | 5 | 1 | 2 | 4 | 3 | 4 | 10 | 0 | 2 | 6 | 6 | 0 |
Sunflower oil | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 205 | 7 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | |
Egg
|
25 | 136 | 0 | 10 | 5 | 28 | 0 | 14 | 7 | 12 | 22 | 45 | 0 | 9 | 5 | 0 | 5 | 10 | 3 | 19 | 4 | 6 | 7 | 5 | 2 | 45 |
Milk | 6 | 138 | 0 | 2 | 3 | 11 | 1 | 4 | 2 | 1 | 7 | 2.6 | 0 | 0 | 0 | 0 | 11 | 0 | 2 | 9 | 4 | 2 | 3 | 1 | 0 | 5 |
Chicken Liver | 34 | 149 | 0 | 222 | 20 | 105 | 49 | 62 | 43 | 147 | 276 | 30 | 0 | 4 | 0 | 1 | 50 | 5 | 30 | 7 | 3 | 18 | 25 | 13 | 78 | |
%DV = % daily value i.e. % of DRI (Dietary Reference Intake)
Note: All nutrient values including protein and fiber are in %DV per 100 grams of the food item. Significant values are highlighted in light Gray color and bold letters. [17][18] Cooking reduction = % Maximum typical reduction in nutrients due to boiling without draining for ovo-lacto-vegetables group[19][20] Q = Quality of Protein in terms of completeness without adjusting for digestability.[20] |
Nutrition
A raw common guava is 81% water, 14%
Phytochemicals
Guava leaves contain both
Seed oil
Guava seed oil may be used for
Folk medicine
Since the 1950s, guavas – particularly the leaves – have been studied for their constituents, potential biological properties and history in
Parasites
Guavas are one of the most common hosts for fruit flies like A. suspensa, which lay their eggs in overripe or spoiled guavas. The larvae of these flies then consume the fruit until they can proceed into the pupa stage.[24] This parasitism has led to millions in economic losses for nations in Central America.[25]
Gallery
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Yellow-fruited cherry guava, (sometimes called lemon guava) Psidium littorale var. littorale
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Strawberry guava,Psidium littoralevar. cattleyanum
-
A rotten guava
-
Guava seed oil
See also
- tribecontaining guava and closely related plants with fleshy fruit.
References
- ^ "Cambridge Advanced Learner's Dictionary & Thesaurus". Cambridge University Press. Retrieved 20 August 2012.
- ^ a b c d e f g h i j k l Morton JF (1987). "Guava". Fruits of Warm Climates. Purdue University. pp. 356–363. Retrieved 24 April 2015.
- ISBN 0878934030.
- ^ a b "Guava". Online Etymology Dictionary. 2022. Retrieved 2 September 2022.
- ^ "Guayaba". deChile.net. 2022.
- ^ a b c d "Psidium guajava (guava)". CABI: Invasive Species Compendium. 2017. Retrieved 9 October 2017.
- ^ ISBN 0415927463.
- ISBN 1-56164-372-6.
- ^ Sauls JW (December 1998). "Home fruit production – Guava". Texas A&M Horticulture Program. Retrieved 2012-04-17.
- PMID 16076103.
- ^ Price J (14 June 2008). "Strawberry guava's hold has proven devastating". Honolulu Star Bulletin. Retrieved 7 December 2014.
- ^ "Leveling the Playing Field in Hawai'i's Native Forests" (PDF). Conservation Council for Hawai‘i. 2010. Retrieved 7 December 2014.
- ^ a b "Guava production in 2018". Tridge. 2019. Retrieved 16 November 2020.
- ^ United States Food and Drug Administration (2024). "Daily Value on the Nutrition and Supplement Facts Labels". Retrieved 2024-03-28.
- )
- ISBN 9781426205248.
aguas frescas national geographic.
- ^ "National Nutrient Database for Standard Reference Release 28". United States Department of Agriculture: Agricultural Research Service.
- ^ "Nutrition facts, calories in food, labels, nutritional information and analysis". NutritionData.com.
- ^ "USDA Table of Nutrient Retention Factors, Release 6" (PDF). USDA. Dec 2007.
- ^ a b "Nutritional Effects of Food Processing". NutritionData.com.
- .
- .
- PMID 24269772.
- ISSN 0030-7793.
- JSTOR 3495721.
- .