Both the skin and seeds of guava are edible.

Guava (Psidium guajava? Linn.) myrtle family tree, up to 13 m high; bark smooth, gray, flaky peeling; shoots angular, hairy. Leaf blade leathery, oblong to elliptic, apex acute or obtuse, base subrounded, slightly rough above, hairy below, lateral veins often sunken, reticulate veins conspicuous; petiole 5 mm long.

Leaves, fruit: sweet, astringent, flat. Leaves contain volatile oil and tannin, etc., for medicinal use, dysentery, stop bleeding, stomach and other effects; leaves by boiling to remove tannin, dried for tea, sweet taste, has a heat-clearing effect.

The guava itself is rich in nutrients, including protein and vitamin C content is particularly high, but also contains vitamins A, B and trace elements such as calcium, phosphorus, iron, potassium. Guava is also rich in dietary fiber, carotene, fat and other nutrients. In addition guava contains fructose, sucrose, amino acids and other nutrients.

Expanded Information:

Guava taste sweet and juicy, smooth flesh, less seedless heart, often eat can supplement the human body lack of nutrients, can be strong and healthy to improve physical fitness. Compared to apples, guava contains 38% less fat and 42% fewer calories.

Guava is also widely used in the 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.