The 13 Health Benefits of Red Guava

The Benefits of Red Guava for Health  are diverse, as Red Guava  has a large amount of essential nutrients for the general health of the body. Red Guava is a fruit that belongs to the Myrtle family. There Several species of Guava  are found, depending on the region where it is grown. Red Guava  is the best known and most consumed variety of all. Guava s are usually green in color, with a sweet bitter taste and inside are usually red or white, filled with small edible seeds.

Red Guava  is normally eaten raw and is still used in the preparation of desserts, sweets, drinks, jellies and jams. Red guava  has many medicinal properties and its leaves are often used to treat diabetes. So, let’s take a look at the  13 Health Benefits of Red Guava  

Red  Guava  provides about 70 calories per 100 grams of its consumption. It is rich in carbohydrates, dietary fiber, protein and fat. Guava is  also an excellent source of Vitamin A , Vitamin B, Vitamin C and Vitamin K. In addition to Minerals such as  Calcium , Iron , Magnesium and Potassium .

Red Guava Can Prevent Cancer: Lycopene is an antioxidant present in Guava . This antioxidant can prevent damage from harmful free radicals. Red Guava Leaf Oil  is anti-proliferative and can help in preventing the growth of cancer cells. Breast and prostate cancer can be fought by taking it.

Red Guava Strengthens the Immune System: Red Guava  is a good source of Vitamin C. As a matter of fact, it contains four times more vitamin C than orange . Vitamin C acts as a natural antioxidant and eliminates harmful pathogens. Red Guava  will fight colds, flu and will also protect your skin from Ultra Violet rays.

Benefits of Red Guava for Vision: Vitamin A in Red Guava  helps to keep the eyes healthy. It protects the retina and prevents night blindness. in addition to cataracts and macular degeneration are other diseases that can be inhibited with guava consumption .

Red Guava fights Dysentery and Diarrhea: Guava and  its leaves have astringent properties, that is, it helps in binding food particles. These astringents are alkaline that help in the elimination of bacteria. The presence of carotenoids, potassium and vitamin C also helps to make the digestive system even healthier and immune.

Benefits of Red Guava for the Brain: Guava is  rich in vitamin B complexes such as niacin. Niacin helps in improving cognitive functions. Vitamin B6 helps to make the nerves and brain active and efficient. and even helps to increase blood circulation throughout the brain.

Benefits of Guava for Skin: Guava is  rich in some of the best and most powerful antioxidants such as carotene, lycopene and vitamin C. They protect the skin from the premature aging process and inhibit wrinkles and pigmentation caused by free radicals. Guava  is also an excellent source of water and keeps a person well hydrated.

Benefits of Guava for Boosting Blood Production:  Guava contains vitamins like vitamin E, K, niacin, folic acid, pantothenic acid, vitamin B6 and minerals like copper, manganese and magnesium which are important for blood formation. Also due to the rich vitamin C, guava increases the body’s ability to absorb iron.

Benefits of Guava for Colon Cancer:  Guava contains dietary fats that help to cleanse toxins from the colon. Thus, it reduces the effects of colon toxin and protect against colon cancer.

Benefits of Guava for Diabetes:  Guava contains good amount of dietary fiber. It is found to eat fiber rich foods to reduce sugar spikes in diabetes patient.

Other Benefits of Red Guava:

  • Red guava is rich in potassium and low in sodium. It can help prevent high blood pressure by neutralizing the effects of sodium.
  • High dietary fiber content helps to slow down the absorption of food and regulates the sugar level. Sugar spikes can be reduced with guava consumption .
  • Good source of Magnesium , the ingestion of Red Guava  can make a person less stressful. It helps to relax the muscles and nerves.
  • The folic acid in red guava  can help pregnant women. Neural tube defects can be inhibited by its consumption.

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