Barberry is guava, its efficacy and function:

Medicinal value:

Leaves, fruit: sweet, astringent, flat. Astringent diarrhea, stop bleeding. Used for diarrhea, dysentery, pediatric indigestion. Fresh leaves: used externally for bruises, traumatic bleeding, polycarbonate sores for a long time.

Edible value:

Guava can be done both fresh fruit raw and cooked, boiled guava can be made into jam, jelly, chutney and other various sauces. Adding guava to sauces, fruit salads, pies, puddings, ice cream, yogurt, and certain beverages can also add flavor. Guava can be eaten with or without the skin, but the fruit should be cut in half before eating, and can be added according to culinary needs.

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.

Guava edible method:

Many people do not know, this extremely common fruit contains a very high nutritional value, often eat not only to help the body to supplement a large number of vitamins, at the same time a variety of water-soluble dietary fiber also has the role of regulating the intestines and stomach. Research has found that the vitamin C content in guava is extremely rich, even more than the well-known citrus, bananas, papaya, tomatoes, watermelon, pineapple and other high Vitamin C fruit is rich.

In addition to the guava is rich in iron, calcium, phosphorus and other nutrients, and these nutrients are basically in the seeds, so it is best to eat the guava with the seeds to eat, in order to absorb all the nutrients.

The above content reference? Baidu encyclopedia - guava, people.com.cn - inventory of guava's four major nutritional value and four ways to eat