Guava is a tropical fruit grown in warm climates worldwide and commonly found in grocery stores. It is typically oval-shaped, with green skin, edible seeds, and flesh that ranges from white and yellow to deep pink.
A ripe guava is slightly soft and releases a sweet, lemon-like aroma. Scientific reviews have classified guava as a “superfood” due to its outstanding nutritional profile. Notably, one ripe pink guava contains nearly four times more vitamin C than an orange.
Guava can be eaten fresh or processed into juice, nectar, jams, and preserves, many of which retain some of its nutritional value.
Guava Nutrition Facts (Why Doctors Love It)
Guava is one of the most nutrient-dense fruits available.
According to the United States Department of Agriculture, one peeled guava (about 55 grams, without seeds) contains:
- ~37 calories
- Fewer than 8 grams of carbohydrates
- ~3 grams of fiber (about 12% of daily needs)
- ~125 mg of vitamin C (over 100% of daily requirement)
If you eat the seeds, fiber intake increases dramatically—over half the weight of guava seeds is dietary fiber.
Guava also provides:
- Vitamin A
- Folate
- Vitamins E, K, and B-complex
- Potassium and magnesium
Pink guava is especially valuable due to its lycopene content, a powerful antioxidant linked to immune and cellular protection.
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