Guava Nutrition Benefits and Facts

Nutritional summary

Guava is a low-glycaemic index fruit, meaning it causes a slower rise in blood sugar compared to many other carbohydrate sources. This effect is attributed to its high fibre content and specific phytochemicals that influence glucose metabolism .
The fruit contains a diverse range of bioactive compounds, including polyphenols like ellagic acid and plant sterols such as beta-sitosterol, which are associated with antioxidant and anti-inflammatory activity .
Regular consumption of whole fruits like guava is consistently linked to better weight management and a reduced risk of obesity in large-scale cohort studies, likely due to the high water and fibre content increasing satiety .
Early research suggests that guava may have potential benefits for cardiovascular health; one small randomized controlled trial observed that consuming 0.5–1.0 kg of fresh guava daily before meals was associated with improvements in blood pressure and cholesterol levels .

Interesting fact

In some cultures, guava is known as the 'apple of the tropics' because it is one of the few tropical fruits that can be eaten whole, including the skin and seeds.

Standout nutrients

EPIC

SOURCE

Vitamin C

EPIC

SOURCE

Ascorbic acid

SUPER

SOURCE

Crude fibre

ELITE

SOURCE

Lycopene

kcal per 100g

Protein1.23g

Fat0.60g

Carbs2.01g

Fiber4.32g

Sugar5.51g

Fat breakdown

Polyunsat0.30g

Monounsat0.06g

Saturated0.20g

Seasonality

Not available

Diet

VeganVegetarianPescatarianGluten FreeDairy FreePaleo

Sustainability

Lighter footprint

Generally has a low carbon footprint, though air-freight to non-tropical regions increases impact.

Confidencemedium

Storage

Do Not Refrigerate Until Ripe

3–5 days

Ripen at room temperature until soft and fragrant

Refrigerate

5–7 days

Once ripe, store in the fridge to prevent over-ripening

Flavour

Data & Sources

Harmonized from 4 validated sources

French Food Database

1 contributing source food

Phenol-Explorer

1 contributing source food

McCance & Widdowson

2 contributing source foods

USDA

USDA FoodData Central

1 contributing source food

Claim citations

Guava (Psidium guajava): A brief overview of its therapeutic and health potential - PMC

[1]pmc.ncbi.nlm.nih.gov

Evidence for the Beneficial Effects of Brazilian Native Fruits and Their By-Products on Human Intestinal Microbiota and Repercussions on Non-Communicable Chronic Diseases—A Review - PMC

[2]pmc.ncbi.nlm.nih.gov

Impact of Whole, Fresh Fruit Consumption on Energy Intake and Adiposity: A Systematic Review - PMC

[3]pmc.ncbi.nlm.nih.gov

Fruit form influences postprandial glycemic response in elderly and young adults - PMC

[5]pmc.ncbi.nlm.nih.gov

Whole Fruits and Fruit Fiber Emerging Health Effects - PMC

[8]pmc.ncbi.nlm.nih.gov

Coverage

Nutrients

FoodCompass

100.0

Version

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