Green apple guava, Psidium sp.
Guavas are often marketed as "superfruits", being rich in vitamins A and C with seeds that are rich in omega-3, omega-6 polyunsaturated fatty acids and especially dietary fiber. A single Apple Guava (P. guajava) fruit contains over four times the amount of vitamin C as a single orange (over 200 mg per 100 g serving) and also has good levels of the dietary minerals, potassium, magnesium, and generally a broad, low-calorie profile of essential nutrients. However, nutritional value is greatly dependent on species, the Strawberry Guava (P. littorale var. cattleianum) notably containing only 30–40 mg of vitamin C per 100g serving, a fifth of the vitamin C found in more common varieties. Vitamin C content in the Strawberry Guava is still a high percentage (62%) of the Dietary Reference Intake, however. 'Thai Maroon' guavas, a red Apple Guava cultivar extremely rich in antioxidants Green apple guavas are less rich in antioxidants Guavas contain both carotenoids and polyphenols – the major classes of antioxidant pigments –, giving them relatively high dietary antioxidant value among plant foods. As these pigments produce the fruits' color, guavas that are red or orange in color have more potential value as antioxidants sources than yelllowish-green ones.
Size: 5616px × 3744px
Photo credit: © Scenics & Science / Alamy / Afripics
License: Licensed
Model Released: No
Keywords: antioxidant, apple, fruit, green, guava, market, psidium, sp., tropical
