Guava tastes sweet and juicy, with smooth flesh and few seeds. Regular consumption can supplement the nutrients that the human body lacks, strengthen the body and improve the physical quality. Compared with apples, guava has 38% lower fat content and 42% lower calories.

Guava is also widely used in food processing industry, the main purpose is to increase the content of vitamin C in food, so that the nutrition of food can be strengthened and improved. Guava can be eaten raw or cooked as fresh fruit, and the cooked guava can be made into various sauces such as water jam, jelly and hot and sour sauce.