Guava,the ultimate superfood

Weight for weight,this relatively cheap fruit,often hailed as the apple of the tropics,contains more then five times as much vitamin C (212mg /100 gm guava) as an orange (40 mg / 100 gms). One fresh 90 gms fruit contains comfortably more than the recommended adult daily requirement of this vitamin. Despite cooking losses of about 25 per cent,stewed/ tinned guavas are an excellent source of vitamin C,which is vital for the production of collagen,healthy skin and tissues.

Vitamin C is a powerful anti-oxidant,helps boost immunity and is useful in protection from cancer and heart disease. The vitamin content declines when the fruit is overripe or soft.

Guavas are a good source of niacin and potassium,which make them good for regulating blood pressure.

The flesh and seeds of a guava are a useful source of soluble fibre in the form of pectin,which has powerful cholesterol lowering properties.

The seeds although edible are as nutritious as the pulp. The oil extracted from the seeds is rich in iodine and has special medicinal value. The guava contains very little vitamin A or carotene,but is fairly rich in most other minerals,including phosphorus and calcium. The ripe fruit helps in relieving constipation.

Ishi Khosla is a former senior nutritionist at Escorts. She heads the Centre of Dietary Counselling and also runs a health food store. She feels that for complete well-being,one should integrate physical,mental and spiritual health. According to her: To be healthy should be the ultimate goal for all.