Sunday, November 15, 2009
The guava is a sweet, juicy and highly flavored fruit, eaten mostly as fresh fruit. It may also be canned, preserved, speed or made into jam, butter, marmalade, pies, ketchup and chutneys. In some countries, guava juice is said to make an excellent substitute for orange or tomato juice in child feeding. Guava is one of the richest natural sources of vitamin C and contains 4 to 10 times more of this vitamin than the citrus fruits. It also contains considerable amount of pectin. As compared to mango and apricot, guava is deficient in vitamin a but superior in most of the other major nutrients.
The guava plant as well as its fruits is considered medicinal e.g. Extracts of fruit, flowers & leaves are found active against micro-coccus pro-genies and Escherichia coil. Extracts of the fruits are found to be moderately active against enteritis pathogens like salmonella typhosa and shigella antidysenteriae. The fruit is tonic and is very nutritive, cooling and laxative. The fruit is astringent in action and used against diarrhea & dysentery. Full ripe fruit it taken with crushing the seeds, removes obstinate constipation.
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