Guavas (singular guava, are common tropical fruits cultivated and enjoyed in many tropical and subtropical regions. Psidium guajava(common guava, lemon guava) is a small tree in the Myrtle family (Myrtaceae), native to Mexico, Central America, and northern South America. Although related species may also be called guavas, they actually belong to other genera, such as the "strawberry guava"
Guavas are rich in dietary fiber and vitamin C, with moderate levels of folic acid. Having a generally broad, low-calorie profile of essential nutrients, a single common guava fruit contains about four times the amount of vitamin C as an orange.
However, nutrient content varies across guava cultivars. Although the strawberry guava has only 25% of the amount found in more common varieties, its total vitamin C content in one serving (90 mg) still provides 100% of the Dietary Reference Intake.
Guavas contain both carotenoids and polyphenols like (+)-gallocatechin and leucocyanidin. As some of these phytochemicals produce the fruit skin and flesh color, guavas that are red-orange tend to have more polyphenol.
Guava seed oil
Guava seed oil is rich in linoleic acid. Guava seed oil can be used for culinary uses, pharmaceuticals or cosmetics. In the cosmetic industry, the oil is used in skin care products. The moisture retention properties found in guava seed oil are valued. Guava oil is a source of beta carotene, vitamin A, vitamin C, copper, zinc and selenium.Since the 1950s, guavas – particularly the leaves – have been studied for their constituents, potential biological properties and history in folk medicine. In Trinidad and Brazil, a tea made from young leaves is thought to be useful for diarrhoea, dysentery or fever.