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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