Guava is not unpalatable, but everyone’s taste is different. In fact, guava is a relatively good fruit, and the taste is also very good. Personally, it’s okay.

The scientific name of guava is guava, which is a fruit with beautiful appearance. It doesn’t look good and smells a bit bad, which makes people think it must not be delicious, but in fact it is delicious, sweet, crunchy, refreshing, and rich in nutrients. Although there is no strict consumption limit for guava, it is not advisable to eat too much. It is recommended to eat 1-2 guava a day.

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

Main value

Guava and pomegranate are not related in any way. Pomegranate is a plant in the pomegranate family. Guavas have a sweet and juicy taste, smooth pulp, less seedless core, and contain 38% less fat and 42% fewer calories than apples. Guava is also widely used in the food processing industry. The main purpose is to increase the vitamin C content of food and strengthen and improve the nutrition of food.

Guava can be eaten raw as a fresh fruit or cooked. Boiled guava can be made into various sauces such as jam, jelly, and chutney. Adding guava can also increase the flavor when making various sauces, fruit salads, pies, puddings, ice cream, yogurt and certain drinks. Guava can be eaten with or without the skin. The fruit needs to be cut into two before eating. You can add it as appropriate according to cooking needs.

Reference for the above content: Baidu Encyclopedia-Guava