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Botanical Roots: Why you should eat guava

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Guava is a sweet and delicious fruit cultivated in tropical climates. Scientifically known as Psidium guajava, the seasonal fruit is filled with high concentrations of unique minerals and vitamins that have many health benefits.

The guava is most times round or pear-shaped. The fruit is light green, yellow or maroon in color when it ripens. It has white or maroon flesh, depending on its type, and has small hard seeds enveloped in its soft, sweet pulp

The common types of guava include apple guava, yellow-fruited cherry guava, strawberry guava, and red apple guava. Guava is mostly eaten raw (when ripe or semi-ripe) or consumed in the form of juices, jams, and jellies.

Guava is believed to have originated in Mexico or Central America. It is now very popular in Asian countries and is also increasingly available in American countries, particularly after its health benefits have been discovered.

This guava is loaded with nutrients. The USDA National Nutrient Database describes guava as a good source of energy, dietary fiber, vitamins, and minerals. The guava fruit contains C, A, E, and B vitamins, in addition to potassium, phosphorus, magnesium, calcium, sodium, and zinc.

The vitamin C in guavas is four times higher than that found in oranges and helps to boost the immune system. According to a study published in 2006, the antioxidants in the fruit help the body ward off the growth of free radicals which are one of the main causes of cancer and heart diseases.

Guava also helps to stave off the effects of diabetes. Its dietary fiber content has a beneficial effect on lowering blood glucose levels in the body.

Research published in the American Journal of Cardiology found that guava helped reduce LDL cholesterol levels and blood pressure in study participants.

Guava is also a good source of copper, which is essential to regulate the body’s metabolism by helping to control hormone production and absorption. The thyroid hormones play a significant role in energy regulation and metabolism in the body.

The leaves are just as effective as the raw fruit as the astringent qualities add substance to loose bowels and reduce the symptoms of diarrhea. These astringents are alkaline in nature and have disinfectant and anti-bacterial properties, thus helping against dysentery by inhibiting microbial growth and removing extra mucus from the intestines.

The presence of B vitamins, B3 and B6 in guava stimulates cognitive brain function, thus making it a good source to fight off brain disease.

Guava seeds can be consumed without any negative effects. They can help bulk up your stool and will pass through your system without any problem.

Some of this content was taken from www.organicfacts.net