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Nutrient content per 100 g
Delicious season
Guava
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Commentary on vegetables
- Place of origin is tropical America (subtropical region)
- Production countries are Brazil, USA, New Zealand, India, Taiwan, etc.
- Grown in Okinawa, Kagoshima, etc. in Japan
- The Japanese name is “蕃 柘 榴” (Banjiro / Banzakuro / Bansekiryu)
- There are red and white meat types
- It has a good fragrance and is used for juices and sweets jelly
- It is said that polyphenols contained in guava leaves are effective for diet and diabetes prevention.
- When cut, there are many small seeds, and if you eat too much, you may get hungry
Preservation method
- Wrapped in newspaper and store in refrigerator
- Store at room temperature when ripening
recipe
- Juice
- Jam
- Ice
Food composition table
Per 100g edible portion
Guava（raw）red flesh type
| Waste rate | 30% |
| Energy | 38㎉ |
| moisture | 88.9ｇ |
| Protein | 0.6ｇ |
| Lipid | 0.1ｇ |
| Carbohydrate | 9.9ｇ |
| Sodium | 3㎎ |
| Potassium | 240㎎ |
| Calcium | 8㎎ |
| Magnesium | 8㎎ |
| Rin | 16㎎ |
| iron | 0.1㎎ |
| Zinc | 0.1㎎ |
| Copper | 0.06㎎ |
| Manganese | 0.09㎎ |
| Lodine | – |
| Selenium | – |
| Chromium | – |
| Molybdenum | – |
| Vitamin A（Retinol） | – |
| Vitamin A（β-carotene） | 580㎍ |
| Vitamin D | – |
| Vitamin E（Tocopherol α） | 0.3㎎ |
| Vitamin K | – |
| Vitamin B1 | 0.03㎎ |
| Vitamin B2 | 0.04㎎ |
| Niacin | 0.8㎎ |
| Vitamin B6 | 0.06㎎ |
| Vitamin B12 | – |
| Folic acid | 41㎍ |
| Pantothenic acid | 0.32㎎ |
| Biotin | – |
| Vitamin C | 220㎎ |
| Dietary fiber(aggregate amount） | 5.1ｇ |
Quoted from the Japanese food standard composition table 2015 edition