Guava fruits is either eaten fresh or consumed in processed foods. It is very nutritious that is rich in vitamin C, dietary fiber, vitamin A and several minerals important for human health.
Guavas are an excellent source of essential minerals such as calcium, phosphorus, magnesium, zinc and iron.
Guava is a slightly acid forming food, with a calcium (23mg/100 g) – phosphorus (42 mg/100 g) ration of 0.55 and is in this regard similar like soya milk, which is ration 0.51.
Guava is a potassium heavyweight. One little cup of guava cubes can give 688 mg of potassium, which is 63 percent more than in a medium banana. Many studies show that people who eat potassium-rich fruits have lower rates of heart disease and stroke.
It helps maintain normal fluid balance in the body.
Potassium is also a key component of healthy blood pressure.
For magnesium, it is essential for strengthening bones, making new cells, activating B vitamins, relaxing nerves and muscles, clotting blood, and building DNA and protein.
Guava is very good source of iron.
The iron content of the seeded guavas is only about one-fifth that of the whole showing that most of the iron is in the seeds.
Guava rich minerals
Nutrition is a science, a field of knowledge composed of organized facts. The study includes in areas, such as clinical nutrition, community nutrition, public health and food policy and food science. Nutrition too is a science of how the body use food. Nutrition is life. The science of nutrition helps us improve our food choices by identifying the amounts of nutrients we need, the best food sources of those nutrients, and the other components in foods that may be helpful or harmful.
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