GUAVA
October 10th, 2011 → 1:15 am @ Shanti
“Vitamins and minerals in fresh food”
GUAVA
Guavas come in many shapes and size and are all different in flavour. The one above (not ripe yet) is a more common variety and is used to make guava juice .It has many seeds which are like little stones. If you bite on them it hurts your teeth. The little cherry guava is sweeter and a lot smaller, about he size of a large cherry.
The skin is the most valuable part of the fruit and should always be eaten. As in most fruits and vegetables the skin is indeed full of minerals especially. I always wash all my fruit and vegetables, potatoes, pumpkins (squashes), sweet potatoes and alike, pick out any blemishes that may contain soil residues and cut them and steam them whole, or mix all sorts of vegetables together in a wok and stir-fry them.
Vitamins: C and A both high, B1, B3, B5, B6.
Minerals: Manganese, Magnesium, Iron, copper,Calcium,Zinc and Selenium, from highest to lowest available.
I grew guavas on my property and they were a welcome snack for the children when they came past the orchard after school.
