There is no doubt that the vitamin C content of fresh guava is excellent, with over 200 mg per 100 kg, approximately four times higher that of oranges.
Because of its high vitamin C content it is also good for bleeding gums and joint pains. It also gives the skin a healthy glow. It increases the body’s resistance to disease.
Cooking will destroy some water soluble, heat sensitive vitamin C. To keep minimum loss it is suggested by cooking the guava as quickly as possible in as little water as possible.
White flesh guava is reported to b e a better spruce of vitamin C than the pink flesh guava and is also rich in phenolics and beta-carotene.
Guava also provide a fair amount of vitamin A (625 IU), nearly all in the form of lutein and zeaxanthin (5000 mcg), vital for protection from ultraviolet radiation especially in the eyes.
Vitamin in guava