Nutritional Facts of Fruit



Major Growing Areas

Guavas are native to Mexico, Peru, Thailand and Indonesia. They are subsequently cultivated in places such as mainland China and Taiwan.


Guavas are mainly divided into two types: the white-fleshed ones (the commonest type) and the red-fleshed ones. They come in a lot of varieties. The common ones are Jong Shan Yueh Pa (with ellipse-shaped fruit, greenish yellow rind, as well as crunchy, sweet and white pulp under the rind), Li Tzu Pa (with long-shaped fruit, small fruit core, and extra thick and extremely crunchy pulp), Yilan white guavas (with fruit resembling to the shape of Li Tzu Pa, rind in light green with a tint of white, and crunchy, refreshing pulp in pure white colour), Thai guavas (native to Thailand, with ultra large-sized fruit that is round- or ellipse-shaped, greenish-yellow rind, and crunchy pulp that has a lower sugar content), pearl guavas (with pear-shaped fruit and crunchy pulp that has a moderately sweet taste), and crystal guavas (with thick, crunchy pulp and less seeds).

Nutritional Values

Guavas are called the "King of Vitamin C". The vitamin C content of two small-sized guavas is approximately two times and three times of that of two small-sized kiwi fruits and one medium-sized orange respectively. Guavas are also rich in potassium and β-carotene.

Per 100 g (Approx. 2 small-sized guavas)
Energy 68 kcal
Sugar 8.9 g
Vitamin C 228.3 mg
Dietary Fibre 5.4 g
Potassium 417 mg
β-carotene 374 μg

Buying Tips

Guavas are prone to pest attack. Avoid buying those with a blackened stem. Choose those that have glossy, smooth and greenish-yellow rind and a plump appearance.

Interesting Titbits

Guavas contain pectin, so they are suitable for processing into jam and jelly.

One Serving of Fruit is Equivalent to:

2 small-sized guavas

Other Tropical fruits

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