Guava - white flesh
SMALL
OriginĀ -Ā Egypt šŖš¬
ClassĀ - CAT 1
Average Unit WeightĀ - 90 grams per unit
MEDIUM
OriginĀ - India š®š³
ClassĀ - CAT 1
Average Unit WeightĀ - 320 grams per unit
Introduction
Guava (Psidium guajava) is a common tropical fruit cultivated in both tropical and subtropical regions. Its skin is typically yellow or light green, and this variety hasĀ a white flesh. It has a wide distribution around the globe and India is the No.1 producer of Guava.
History
Its origin is uncertain but it is believed that it originates from the area of Central America, northern South America and south Mexico. It is believed that its wide distribution over the world occurred thanks to Portuguese and Spanish colonizers.
Regions
It is widely believed that it originated from America but its increased popularity made it possible to spread in a variety of tropical and subtropical areas such as the USA, South and Southeast Asia, tropical Africa, and Oceania.Ā
Flavours & Texture
Guavas have a distinct fragrance which is similar to lemon but not that sharp. The outer skin is usually rough but depending on the cultivar it can vary in thickness. Its flavour is sweet and pleasant and it tastes like a hybrid between a strawberry and a pear. However, different varieties have slight differences in taste.Ā Ā
Preparation
Guavas can be eaten raw or they can be served sliced as a dessert or in salads. WhilstĀ the both the seeds and rind are edibleĀ and do not have removed,Ā the usual way is to cut them in half and then to remove the seeds as they can sometimes be hard. Guava can have a variety of applications ranging from juices, smoothies, jams, ice cream and sauces to name a few.
Nutritional Value
Apart from its sweet taste, guava has an excellent nutritional profile. They are rich in antioxidants, fibre and proteins and they are low in calories.Ā
|
Calories per 100g |
68 kcal |
|
Fat |
1 g |
|
Carbohydrates |
14 g |
|
Fiber |
5.4 g |
|
Protein |
2.6 g |
|
Sodium |
2 mg |
|
PotassiumĀ |
417 mg |
|
Vitamin A |
12% of the RDI |
|
Vitamin C |
381% of the RDI |
|
CalciumĀ |
1.4% of the RDI |
|
Iron |
1.4% of the RDI |
SMALL
OriginĀ -Ā Egypt šŖš¬
ClassĀ - CAT 1
Average Unit WeightĀ - 90 grams per unit
MEDIUM
OriginĀ - India š®š³
ClassĀ - CAT 1
Average Unit WeightĀ - 320 grams per unit
Introduction
Guava (Psidium guajava) is a common tropical fruit cultivated in both tropical and subtropical regions. Its skin is typically yellow or light green, and this variety hasĀ a white flesh. It has a wide distribution around the globe and India is the No.1 producer of Guava.
History
Its origin is uncertain but it is believed that it originates from the area of Central America, northern South America and south Mexico. It is believed that its wide distribution over the world occurred thanks to Portuguese and Spanish colonizers.
Regions
It is widely believed that it originated from America but its increased popularity made it possible to spread in a variety of tropical and subtropical areas such as the USA, South and Southeast Asia, tropical Africa, and Oceania.Ā
Flavours & Texture
Guavas have a distinct fragrance which is similar to lemon but not that sharp. The outer skin is usually rough but depending on the cultivar it can vary in thickness. Its flavour is sweet and pleasant and it tastes like a hybrid between a strawberry and a pear. However, different varieties have slight differences in taste.Ā Ā
Preparation
Guavas can be eaten raw or they can be served sliced as a dessert or in salads. WhilstĀ the both the seeds and rind are edibleĀ and do not have removed,Ā the usual way is to cut them in half and then to remove the seeds as they can sometimes be hard. Guava can have a variety of applications ranging from juices, smoothies, jams, ice cream and sauces to name a few.
Nutritional Value
Apart from its sweet taste, guava has an excellent nutritional profile. They are rich in antioxidants, fibre and proteins and they are low in calories.Ā
|
Calories per 100g |
68 kcal |
|
Fat |
1 g |
|
Carbohydrates |
14 g |
|
Fiber |
5.4 g |
|
Protein |
2.6 g |
|
Sodium |
2 mg |
|
PotassiumĀ |
417 mg |
|
Vitamin A |
12% of the RDI |
|
Vitamin C |
381% of the RDI |
|
CalciumĀ |
1.4% of the RDI |
|
Iron |
1.4% of the RDI |
Original: $2.38
-65%$2.38
$0.83Description
SMALL
OriginĀ -Ā Egypt šŖš¬
ClassĀ - CAT 1
Average Unit WeightĀ - 90 grams per unit
MEDIUM
OriginĀ - India š®š³
ClassĀ - CAT 1
Average Unit WeightĀ - 320 grams per unit
Introduction
Guava (Psidium guajava) is a common tropical fruit cultivated in both tropical and subtropical regions. Its skin is typically yellow or light green, and this variety hasĀ a white flesh. It has a wide distribution around the globe and India is the No.1 producer of Guava.
History
Its origin is uncertain but it is believed that it originates from the area of Central America, northern South America and south Mexico. It is believed that its wide distribution over the world occurred thanks to Portuguese and Spanish colonizers.
Regions
It is widely believed that it originated from America but its increased popularity made it possible to spread in a variety of tropical and subtropical areas such as the USA, South and Southeast Asia, tropical Africa, and Oceania.Ā
Flavours & Texture
Guavas have a distinct fragrance which is similar to lemon but not that sharp. The outer skin is usually rough but depending on the cultivar it can vary in thickness. Its flavour is sweet and pleasant and it tastes like a hybrid between a strawberry and a pear. However, different varieties have slight differences in taste.Ā Ā
Preparation
Guavas can be eaten raw or they can be served sliced as a dessert or in salads. WhilstĀ the both the seeds and rind are edibleĀ and do not have removed,Ā the usual way is to cut them in half and then to remove the seeds as they can sometimes be hard. Guava can have a variety of applications ranging from juices, smoothies, jams, ice cream and sauces to name a few.
Nutritional Value
Apart from its sweet taste, guava has an excellent nutritional profile. They are rich in antioxidants, fibre and proteins and they are low in calories.Ā
|
Calories per 100g |
68 kcal |
|
Fat |
1 g |
|
Carbohydrates |
14 g |
|
Fiber |
5.4 g |
|
Protein |
2.6 g |
|
Sodium |
2 mg |
|
PotassiumĀ |
417 mg |
|
Vitamin A |
12% of the RDI |
|
Vitamin C |
381% of the RDI |
|
CalciumĀ |
1.4% of the RDI |
|
Iron |
1.4% of the RDI |
