Fruit | Composition per 100g | Vitamin Composition | Food Calories | Protein | Fat | Carbohydrates | Fiber | B1 | B2 | C |
---|---|---|---|---|---|---|---|---|
Banana | 100 | 1.2 | 0.3 | 26.1 | 0.6 | 0.03 | 0.04 | 14 |
Guava | 69 | 1.0 | 0.4 | 17.6 | 5.6 | 0.05 | 0.04 | 132 |
Mango | 62 | 0.6 | 0.3 | 15.9 | 0.5 | 0.06 | 0.05 | 36 |
Orange | 40 | 0.8 | 0.2 | 9.9 | 0.4 | 0.07 | 0.04 | 43 |
Pineapple | 47 | 0.7 | 0.3 | 11.6 | 0.5 | 0.06 | 0.03 | 22 |
Papaya | 45 | 0.5 | 0.1 | 11.8 | 0.5 | 0.03 | 0.05 | 73 |
As can be seen by the above table, guava is a rich source of vitamin C. It contains a far higher amount of vitamin C than most of the imported and local fruits. It contains three to six times more vitamin C than oranges, 10-30 times more than bananas, a nd about 10 times more than papaya. Most of the vitamin C is concentrated in the skin and outer mesocarp, reaching a maximum green, fully mature fruit and declining as the fruit ripens.
Regular consumption of the fruit is believed by the locals of Malaysia to help reduce and prevent hypertension, high blood pressure, and influenza.