It is a fruit that comes from Central America, although it is cultivated in almost all the tropical countries. They are producing countries Brazil, Colombia, Peru, Ecuador, India, South Africa, California, the United States, Mexico, the Philippines, Venezuela,
Costa Rica, Cuba and Puerto Rico.
The variety of forms, colors and flavors of guayaba is one of its main attractiveness, aside from the intense aroma that exhala when it has reached the maturity. By its nutritious properties and contribution of substances of antirust action, allies of our health, its consumption is adapted for the children, the young people, the adults, the pregnant sportsmen, women or nursing mothers and the greater people.
its majority component is the water. It is of low caloric value, by his little hydrate contribution of carbon and minor still of proteins and fats. It emphasizes his vitamin content C concentrates seven times more than the orange. It to a lesser extent contributes other vitamins
of group B (mainly niacina or B3, necessary for the advantage of the immediate principles, carbon hydrates, fats and proteins). If the pulp is orange, is richer in provitamin A carotenes). With respect to minerals, it emphasizes his potassium contribution. Vitamin C takes part in the formation of colágeno, red bones and teeth, globules and favors the absorption of the iron of foods and the resistance to the infections. The very mature fruits lose vitamin C. The beta-carotene or provitamin is transformed into vitamin To in our organism as this one needs it. This vitamin is essential for the vision, the good state of the skin, the hair, the mucous, the bones and for the good operation of the immunological ystem. Both vitamins, act in addition a as antirust. The potassium, is a necessary mineral for the transmission and generation of the nervous impulse and for the normal muscular activity, takes part inside in the balance of water and outside the cell. Its fiber contribution is elevated reason why it has a smooth laxative effect and it prevents or it reduces to the risk of certain alterations and diseases.