Know2eat

Guava

Psidium guajava

What guava has been studied for

2 associations assessed — 1 with at least some human evidence behind it. Strongest first.

  • 1 Limited
  • 1 Insufficient
3 things to know first — allergies, interactions and intake limits

About guava

A round tropical fruit with edible skin, fragrant flesh and many hard seeds. Pink and white-fleshed varieties are both common; the pink type carries carotenoid pigment that the white type does not.

Also known as Common guava, Apple guava, Amrood, Goiaba

Heart HealthBlood Sugar & Metabolic Health

The evidence in depth

Best supported: Limited

What each association actually rests on, and the papers behind it. A rating describes the state of the research, not how impressive the food is. How we rate evidence.

Blood lipid profile

Heart Health
Limited evidence

Evidence is limited. Older trials feeding substantial amounts of guava daily reported lower total cholesterol and triglycerides alongside modest blood pressure changes. The studies are small, decades old and have not been repeated to modern standards.

Limited evidence. Early human work, or mostly lab and animal research.

2 sources

Deep research mode adds each paper’s own conclusion and stated limitations.

Blood glucose response

Blood Sugar & Metabolic Health
Insufficient evidence

Guava leaf extract has a small human literature in glucose management that is often quoted as though it applied to the fruit. It does not, and the fruit itself has not been tested for glycaemic outcomes.

Insufficient evidence. Not enough human research to say anything useful yet.

4 sources

Deep research mode adds each paper’s own conclusion and stated limitations.

Ask about Guava

Ask about Guava

Answers are written only from the entries on this page — the same nutrients, compounds, claims and citations you can read above. Nothing is added from outside the database, and every answer lists what it was built from.

AI explanations are not switched on for this site, so there is nothing to ask here. Everything above is read straight from the database and does not need them.

Key nutrients

Nutrient content per 100 grams
NutrientAmount% DV
Macronutrients
Calories68 kcal3%
Protein2.55 g5%
Total fat0.95 g1%
Carbohydrate14.3 g5%
Fibre5.4 g19%
Total sugars8.92 g—
Water80.8 g—
Fats
Saturated fat0.272 g1%
Monounsaturated fat0.087 g—
Polyunsaturated fat0.401 g—
Cholesterol0 mg0%
EPA (omega-3)0 g—
DHA (omega-3)0 g—
DPA (omega-3)0 g—
Linoleic acid (omega-6)0.288 g—
Vitamins
Vitamin A31 µg3%
Vitamin C228 mg254%
Vitamin D0 µg0%
Vitamin E0.73 mg5%
Vitamin K2.6 µg2%
Thiamin (B1)0.067 mg6%
Riboflavin (B2)0.04 mg3%
Niacin (B3)1.08 mg7%
Pantothenic acid (B5)0.451 mg9%
Vitamin B60.11 mg6%
Folate49 µg12%
Vitamin B120 µg0%
Choline7.6 mg1%
Minerals
Calcium18 mg1%
Iron0.26 mg1%
Magnesium22 mg5%
Phosphorus40 mg3%
Potassium417 mg9%
Sodium2 mg0%
Zinc0.23 mg2%
Copper0.23 mg26%
Manganese0.15 mg7%
Selenium0.6 µg1%
Other measured compounds
Beta-carotene374 µg—
Alpha-carotene0 µg—
Lycopene5204 µg—
Lutein + zeaxanthin0 µg—
Caffeine0 mg—
Ash1.39 g—

Nutrient values are per 100 g of the USDA reference entry named on this page and vary with variety, growing conditions, storage and preparation.

Source record: Guavas, common, raw (USDA FoodData Central, FDC ID 173044).

% DV uses the FDA Daily Values for adults and children aged 4 and over. A dash means no Daily Value has been established for that nutrient.

Bioactive compounds

Compounds present in meaningful amounts. Presence is banded rather than quantified, because whole-food levels vary enormously with variety, growing conditions, storage and preparation.

How preparation changes things

Only effects with real support are listed. If a preparation method is missing, it is because nothing dependable is documented — not because it makes no difference.

Nothing dependable is recorded about how preparation changes this food’s nutritional properties. Rather than guess, this section stays empty.

Things to know

Allergies, interactions and intake concerns. Every food gets this section — a reference where everything is uniformly good is not a reference.

  • Worth knowing

    Hard seeds

    Guava seeds are stony and are a documented if uncommon cause of dental damage and, when eaten in bulk, of bowel obstruction in people with existing narrowing. Straining the seeds out is routine in commercial pulp.

  • Too much

    FODMAP load in unripe fruit

    Unripe guava is high in fructose relative to glucose and is flagged in low-FODMAP guidance. Ripe fruit is better tolerated but the difference is not obvious from the outside.

  • Allergy

    Occasional allergic reactions

    Guava allergy is uncommon but documented, including reports of systemic reactions. Cross-reactivity with other Myrtaceae fruit and with pollen has been described.