GUAVA ( white and pink )

The Guava (Psidium guajava) is a tropical fruit with a white or pink fleshy interior interspersed with small hard seeds. It contains a considerable amount of perctin. Guava is high in ascorbic acid (100 to 200 mg/100)

 

If would be difficult to find any place in India where the guava tree does not flourish naturally. A guava tree will produce fruit for over thirty years. There are two varieties – white and pink. In many parts of India guava is harvested by hand all year round. While white guava, which is sweeter in taste, is grown on a larger scale, the pink is considered a delicacy.

 

 

Being a tropical fruit, the market for fresh guava is emerging in Europe and the United States. However, because of the unique flavor, distinct texture and rich.


Guava (White/Pink) Pulp
T.S.S (“Brix) Min

9

Acidity (%C/A) Min

0.4

Composition per 100 gm

Edible Portion (%)

100.00

Moisture (gm)

81.70

Protein (gm)

00.90

Fat(gm)

00.30

Minerals (gm)

00.70

Fibre (gm)

05.20

Carbohydrates (gm)

11.20

Energy (K.cal)

51.00

Calcim (mg)

10.00

Phosphorus (mg)

28.00

Iron(mg)

01.40

Vitamin c (mg)

160.00

Vitamin B (mg)

00.46

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