Guava Nutrition



Guava nutrition has been discussed here. Guava is one of the richest natural sources of vitamin C and contains 4 to 10 times of this vitamin content in citrus fruits. It also contains considerable amount of pectin. As compared to mango and apricot, guava is on lower side in vitamin A but superior in most other major nutrients.

The guava is a sweet, juicy and highly flavored fruit, eaten mostly as fresh fruit. It may also be canned, preserved or made into jam, butter, marmalade, pies, ketchup and pickles. In some countries, guava juice is said to make an excellent substitute for orange or tomato juice in child feeding. Let's find out more about guava nutrition.


Analysis of common guava is as follows (per 100 gm of edible part) –

• Moisture – 81.7%

• Protein – 0.9%

• Fat – 0.3%

• Fiber – 5.2%

• Carbohydrates – 11.2%

• Mineral matter – 0.7%

• Calcium – 28 mg

• Magnesium – 8 mg

• Oxalic acid – 14 mg

• Phosphorus – 28 mg

• Iron – 1.4 mg

• Sodium – 5.5 mg

• Potassium – 91 mg

• Copper – 0.3 mg

• Sulfur – 14 mg

• Chlorine – 4 mg

• Thiamine (B1) – 0.03 mg

• Riboflavin – 0.03 mg

• Nicotinic acid – 0.4 mg

• Vitamin C – 212 per 100 mg




Vitamin C content of guava shows wide varieties and ranges from 100 to as high as 1000 mg per 100 gm. It is highest in the fruit skin and in the flesh next to it and decreases in the inner portions of the fruit. Also, maximum ascorbic acid oxidase activity is localized in the core of the fruit. The vitamin C value increases with maturity and reaches its maximum when the fruit is fully mature, but declines when the fruit becomes over ripe and soft. Few people believed that pink fleshed types are richer in vitamin C than white fleshed ones.

Vitamin C content varies in different stages as follows –

• Unripe – 244.5 mg

• Ripe – 304.5 mg

• Over Ripe – 222.5 per 100 mg

Guava is reported to contain a bound form of Vitamin C ascorbigeon, amounting to about 15% of the total Vitamin C content.


Read more about Guava Fruit here....


Citric is major acid in guava, tartaric acid and malic acids being present in smaller amounts. Carbohydrates occur chiefly in the form of sugars of which reducing sugars form the major part.

Analysis of eight types of guava has the following values per 100 gm –

• Citric acid – 0.2 to 0.5%

• Reducing sugars – 2.4 to 6.1%

• Non-reducing sugars – 0.5 to 5.7%

• Tannins – 0.1 to 0.4%

• Pectin – 0.3 to 1.6%

The tannin content is high in early stages of growth, and gradually decreases to a low value at the fully matured stage. Guava is poor in carotenoid pigments. The pulp of guava contains beta-carotene and Xanthophyll in equal proportions (total carotenoids 0.2 micro gm per gm). The pink fleshed types are generally a better source of beta-carotene. Some pink fleshed guava is also found to contain beta-carotene as well as very useful lycopene compound (an anti-oxidant).


Now you know why guava nutrition plays an important role in maintaining your health.

Read about the Health Benefits of Guava in next article....

Nutrient value given here will be helpful for you to judge and compare it with other fruits.



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