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Brazilian Guava fruit


Introduction of Brazilian Guava


            Scientific name - Psidium guineenses


The Brazilian guava can be grown as both trees and shrubs. The shrubs measure about one to three meters and the trees reach about seven meters in height. The leaves have a toothed edge and have a blade like sharpness along the edges. They are about 14cm long and 8cm wide. The undersides reveal a granular surface with pale or reddish hairs. Fragrant flowers with a white corolla and several stamens can be found growing along the axils of the leaves either singly or in groups of three. The fruit is a firm yellowish, round fruit about 2.5cm wide. The flesh has two layers with the outer layer having a yellow color and the inner pulp white in color. The inner pulp is said to have tart strawberry flavor. Some describe it as bitter. Each species has a different taste and a few are sweet enough to be eaten raw. Crossing between this fruit and guava has been done, but has resulted in smaller fruits, numerous in numbers.


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Nutritional Value of Brazilian Guava


Principle Nutrient Value Percentage of RDA
Energy 68 Kcal 3.5%
Carbohydrates 14.3 g 11.5%
Protein 2.55 g 5%
Total Fat 0.95 g 3%
Cholesterol 0 mg 0%
Dietary Fiber 5.4 g 14%
Vitamins
Folates 49 µg 12.5%
Niacin 1.084 mg 7%
Pantothenic acid 0.451 mg 9%
Pyridoxine 0.110 mg 8.5%
Riboflavin 0.040 mg 3%
Thiamin 0.067 mg 5.5%
Vitamin A 624 IU 21%
Vitamin C 228 mg 396%
Vitamin E 0.73 mg 5%
Vitamin K 2.6 µg 2%
Electrolytes
Sodium 2 mg 0%
Potassium 417 mg 9%
Minerals
Calcium 18 mg 2%
Copper 0.230 mg 2.5%
Iron 0.26 mg 3%
Magnesium 22 mg 5.5%
Manganese 0.150 mg 6.5%
Phosphorous 11 mg 2%
Selenium 0.6 mcg 1%
Zinc 0.23 mg 2%


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Uses of Brazilian Guava


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This pectin rich fruit is commonly used for baking and for preservation of Jelly’s. Another common way of consuming this fruit is by eating it raw, sliced or scooped. It can also be found in salads and fruit salads. Although it is a close relative of the guava, the flavor of the Brazilian guava sets itself apart from other regular guava flavors. A paste known as the goiabada is usually made from the pulp being cooked down and then mixed with sugar and water revealing a texture close to guava butter or leather.


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Health Benefits of Brazilian Guava


The barks of the tree or the roots are reduced to a decoction and are used to treat urinary infections, diarrhea and dysentery. In certain parts of Costa Rica, it is said to treat varicose veins and ulcers on the legs. A reduced decoction of the leaves is used to relieve colds and bronchitis.


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Propagation


Germination is pretty slow in the case of the Brazilian guava. It takes about 4 to 12 weeks and even longer. Usually germination is terminated midway due to the fluctuation in the temperature of the soil. A standard temperature of 75 to 85 ? F is preferable. Moderate amount of water and warm surrounding will ensure growth. A slight decrease in the temperature could hinder the growth and result in the death of the plant. The seeds are usually planted about a quarter to half inch deep in rich, fertile soil. Staggered germination is a common sight in the case of the Brazilian guava.



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