Known for having a lot of vitamin C, red guava has levels of this vitamin 4 to 5 times higher than oranges, it has reasonable amounts of vitamins A and the B complex, in addition to mineral salts such as calcium, phosphorus and iron.

It is recommended for pregnant women: Pregnant women should consume guava regularly because the fruit improves the immune system and blood pressure during pregnancy.

It also improves brain function. The presence of vitamins B3 and B6 in fruit plays a very important role in the brain: B3, also known as niacin, can increase blood flow and stimulate cognitive function; B6 is an excellent nutrient for the brain and nerve function, improving focus.

Fresh form is the best way to consume guava and enjoy all its nutritional benefits. But, as it is a very versatile fruit, it can be used in several recipes and even replace tomatoes in the preparation of sauces.