“IT has more vitamin C than citrus; the edible rind alone has five times the vitamin C of an orange.” That is how Bill Daley describes guava in an article which appeared in Chicago Tribune.
Nutrition experts claim that vitamin C — mainly in the skin, secondly in the firm flesh, and little in the central pulp — varies from 56 to 600 milligrams. It may range up to 350-450 milligrams in nearly ripe fruit.
When it is fully ripe and soft, the vitamin C content may decline to 50-100 milligrams.
Aside from vitamin C, guava is also rich in potassium, calcium, and iron.