The guava fruit is widely grown in tropical and sub-tropical regions of the world. It can be round to pear-shaped with a thin skin that is green and turns yellow as it ripens.

The guava fruit contains lots of beta-carotene (which forms vitamin A in the body) and vitamin C. The flesh can make a great snack or dessert chopped up, or scooped straight from the skin.

Guava fruit is also good for the digestive tract. To prevent stomach-related problems, chew guava leaves or eat a raw guava daily.

It also contains vitamins B2, E and K, fiber, calcium, copper, folate, iron, manganese, phosphorus and potassium. With all the nutrition that it provides, guava hardly contains any fats.

In addition, the lycopene found in pink-fleshed guava helps reduce the risk of cardiovascular disease in people who eat this fruit on a regular basis.

According to a 1993 study published in the Journal of Human Hypertension, regular guava fruit intake can help decrease blood pressure and blood lipids.

Guava has a high content of vitamins C and A. In fact, one guava fruit contains 4 times more vitamin C than an average-size orange and 10 times more vitamin A than a lemon.

1.Dry the tender guava leaves and crush them into a powder.2.Add 1 tablespoon of crushed guava leaves to a cup of hot water.3.Cover and allow it to steep for 5 minutes, then strain it.4.Drink this tea once daily.