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What are the health benefits of eating guava?

The white-fleshed guava is high in antioxidants, and the red-fleshed variety is even higher. Red- and pink-fleshed guavas, gram for gram, have more lycopene than even watermelon and tomato. A study from the Heart Research Laboratory in India found that people who ate five to nine guavas per day for three months reduced their cholesterol levels by 10%, their triglycerides by 8% and their blood pressure by 9.0/8.0mm Hg, while also boosting their HDL (good) cholesterol by 8%. Along with the antioxidant phytochemicals and vitamin C that prevent the oxidation of LDL, guava also offers fiber and potassium, which make it especially healthy for the heart.
Which tropical fruit treat gives you the bigger antioxidant payout -- guava or papaya?

Turns out guava is tops among tropical fruits when it comes to disease-fighting antioxidants. And it beats out more run-of-the-mill antioxidant superstars, too, like blueberries, raspberries and apples.

The little fruits -- which come in a variety of shapes (round to oval) and colors (white to red) -- are particularly loaded with vitamin C and lycopene. And not only are they rich in age- and inflammation-fighting antioxidants like these, but they also were richest in fiber when compared with other tropical fruits in a recent study.

Guava is one great way to rev up a boring bananas-and-oranges fruit bowl.
 
Judy Caplan
Nutrition & Dietetics
Guavas are an excellent source of Vitamin C. 3 1/2 ounces (one fruit) provides more than three times the Recommended Daily Allowance. Guavas are also rich in pectin. Pectin is a form of soluble fiber that may help lower blood cholesterol.

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Important: This content reflects information from various individuals and organizations and may offer alternative or opposing points of view. It should not be used for medical advice, diagnosis or treatment. As always, you should consult with your healthcare provider about your specific health needs.