Your Guide to Carb Counts for Guava

Nutritional Information and Health Benefits of Guava

Guava fruit
RBB/Getty Images

There are many species of guava (in addition to common guava, there is also strawberry guava and pineapple guava or feijoa). The common guava has a light green or yellow skin, with flesh that ranges from white to pink or red to a deep salmon color. Known as a tropical fruit, its origin is uncertain although some texts list southern Mexico of Central America as its origin. It can now be found worldwide in warm climates, whether dry or humid, but cannot survive more than a short-lived frost.

Health Benefits of Guava

Guavas are an astronomically excellent source of vitamin C, with one fruit providing over 200% of the daily requirement. They are also a very good source of vitamin A, folate, potassium, magnesium and copper. Guavas contain good amounts of phytonutrients, including carotenoids and polyphenols, which can protect cells from damage, lower risk of cardiovascular disease and provide other health benefits.

How to Eat Guava

After rinsing your entire guava under cold water, pat it dry with paper towels. Cut it in half and slice with a serrated knife as you should apple slices. The rind is edible as well as the inside so choose if you only want the flesh or the whole shabang. Some people dip guava slices in salty condiments like soy sauce, salt itself, or even vinegar.

Selecting the Best Guava

To choose the best guava, getting it just as it ripens is key. Just before it becomes ripe, guava can be hard, gummy within, and very astringent.

A ripe guava has a sweet odor when ripe, and should be soft. Shape-wise they come in round, pear-shape or ovoid and can get to two to four inches. Colors of the flesh inside can vary from pink to yellow to red. As long as your guava doesn't have blemishes and is between a light green to yellow color, you have a good pick.

A slight tinge of pink is a guava picked at its peak.

Guava Storage

Guavas have a very short shelf life. As little as two days after a soft, ripe guava is bought, it could go bad. You can keep it refrigerated for several days after slicing, but after that it will go bad, so share if you can't finish it on your own.You can also opt to freezing it and that will give you around 8 months to enjoy it.

Carbohydrate and Fiber Counts for Guava

Serving SizeNet CarbohydrateFiberCalories
½ cup fresh guava7 grams effective (net) carbohydrate4.5 grams fiber61 calories
1 medium guava, including seeds and skin (about 2 oz)5 grams effective (net) carbohydrate 3 grams fiber37 calories

Glycemic Index for Guava

There is no scientific study of the glycemic index of guavas.

More Information About the Glycemic Index

Estimated Glycemic Load of Guava

  • ½ cup guava: 4
  • 1 medium guava, including seeds and skin (about 2 oz): 2

More Information About the Glycemic Load

More Information About Guava at Calorie Count Plus.

More Popular Carb Profiles

Sources
Leroux, MarcusFoster-Powell, Kaye, Holt, Susanna and Brand-Miller, Janette. "International table of glycemic index and glycemic load values: 2002." American Journal of Clinical Nutrition. Vol. 76, No. 1, 5-56, (2002).

USDA National Nutrient Database for Standard Reference, Release 20.

Continue Reading