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| GUAVA. |
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| INTRODUCTION |
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ORIGIN AND VARIETIES
 It is a fruit that comes from Central America, although it is cultivated in almost all the tropical countries. There 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 varieties that are commercialized in Europe are imported principally from South Africa and Brazil. Commercially they gather together in white and red, according to the color of the pulp. The varieties most known according to the fatherland are: guavas of white pulp, approximately 9 centimeters long and 7 centimeters in diameter, with a 150 grams approximate weight; of pink pulp, weight of approximately 65 grams and 6 centimeters in diameter; 135 grams weight, 8 centimeters long and 7 centimeters in diameter and weight of 115 grams and a diameter of 6,5 centimeters. Other varieties exist also as: that differs in his size, weight and form of production.
HIS BEST EPOCH
Fresh air, it can be on the markets from the summer up to winter beginning.
CHARACTERISTICS
 according to the variety, the guava can have rounded form similar to a lemon or become closer towards the stem, taking a form similar to the pear. Down the rind finds the first layer of pulp, consistent, firm, of approximately 0,25 centimeters of thickness, variable as the species. The interior layer is softer, juicy, creamy and it is replete with seeds of woody and hard constitution.
 has approximately 4-12 centimeters long and 4-7 in diameter. His weight ranges from the 60 up to 500 grams.
 sweet, I acidulate or acidic, he resembles a miscellany of pear, fig and strawberry in the sweet varieties and banana, lemon and apple in the acidic species.
 the flavor of the pulp resembles that of the nut and the hazelnut.
The fruit must be gathered before it takes color to avoid possible illnesses and putrefactions and to increase the storage capacity. The form of compilation is manual, in the traditional systems the fallen fruits of the soil are gathered. The classification and quality criteria decide for his aspect, color, size and the phytosanitary state, the average weight is between 100 and 165 grams. As for his stiff one, it is necessary to pack in boxes of wood or plastic with a 12 Kilograms maximum aptitude to guarantee the quality of the product.
HOW TO CHOOSE IT AND TO PRESERVE IT
There must be selected those copies of yellowish green color that are still not completely mature, but that have already begun to lose his steadfastness. It sells it to itself also tinned, in syrup, in tracks, what allows to have her during the whole year. The green guava leaves to temperature ambience to itself (20ºC) until it matures, moment in which this fruit acquires a yellow color and yields lightly to the pressure with the finger. Also, also it is known that it is ready for his consumption for the intense aroma that it detaches. Once it has reached his ripeness point, it is recommended to consume it as soon as possible or to preserve it to a temperature of some 8ºC (in the least cold part of the icebox).
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Composition for 100 grams of eatable portion |
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Calories |
33 |
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Carbohydrates (g) |
6,7 |
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Fibre (g) |
3,7 |
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Potassium (mg) |
290 |
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Magnesium (mg) |
16 |
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Provitamina A (mcg) |
72,5 |
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Vitamin C (mg) |
273 |
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Niacina (mg) |
1,1 |
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| mcg = micrograms |
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NOURISHING PROPERTIES
His majority component is the water. It is still of low caloric value, for his scarce carbohydrates contribution and minor than proteins and fats. He emphasizes his content in vitamin C; it concentrates some seven times more than the orange. It contributes in minor measurement other vitamins of the group B (especially niacina or B3, necessary for the use of the immediate beginning, carbohydrates, fats and proteins). If the pulp is orange, it is richer in provitamina A (carotenos). With regard to the minerals, he emphasizes his potassium contribution. The vitamin C intervenes in the formation of collagen, bones and teeth, red globules and favors the absorption of the iron of the food and the resistance to the infections. The very mature fruits lose vitamin C. The provitamina A or beta - caroteno transforms in vitamin A in our similar organism this one needs it. The above mentioned vitamin is essential for the vision, the good state of the skin, the hair, the mucous membranes, the bones and for the good functioning of the immune system. Both vitamins, they fulfill also an antirust function. The potassium, it is a mineral necessary for the transmission and generation of the nervous impulse and for the normal muscular activity, it intervenes in the water balance inside and out of the cell. His fibre contribution is raised by what possesses a soft laxative effect and prepares or reduces the risk of certain alterations and illnesses.
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