Vitamin C is a water-soluble nutrient and vitamin essential for life and for maintaining optimal health. It is also known by the chemical name of its principal form ascorbic acid.
It is used by the body for many purposes. Guava has the most vitamin C as it contains 165 milligrams of vitamin C in one medium sized fruit. For comparison purposes, one medium size orange contains only 75 milligrams. Guava is a sweet, fragrant tropical fruit. Guavas are oval, about 2 inches in diameter, and colour ranges from yellow to bright red.
The ripe fruit is often used in jams, preserves, juices, and sauces. Guavas are cultivated in many tropical countries for their edible fruits. Several species are grown commercially.
The fruit is commonly eaten whole, but is often prepared in a variety of ways as a dessert. In Asia, raw guava is often dipped in salt or prune powder. Boiled guava is also extensively used to make candies, preserves, jellies, jams, marmalades (goiabada), and juices. In Asia, a tea is made from guava fruits and leaves. In Egypt, guava juice is popular.
Guava leaves are used for medicinal purposes, as a remedy for diarrhea, and for their supposed antimicrobial properties.
