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Guava nutrition, glycemic index, calories, and serving size

Guavas, common, raw
*all the values are displayed for the amount of 100 grams

Guava Glycemic index (GI)

12

Guava is a tropical fruit rich in many vitamins. Depending on growing conditions and the level of ripeness, the carbohydrate content in guavas can considerably differ. Because of this, the glycemic index for guavas from different parts of the world greatly varies.

The glycemic index of guavas from South America has been calculated to be very low, equal to 12±11.3 (1).

A guava from Taiwan has been demonstrated to have a GI of 31.1±5.1 in healthy individuals and slightly higher GI of 32.8±5.2 in people with diabetes (2). Similarly, Nigerian guavas have been researched to have a GI of 32.25±0.62 (3), while guava bites from Singapore have a GI of 29 (4). All four of these researches find guavas to have a low glycemic index.

And lastly, one study has found guavas from India to have a high GI of 78 (5).

Due to their high polyphenol levels, guavas have the potential to control blood glucose release and decrease insulin (6).

Guava fruit without peel has been found to be more effective in lowering blood glucose. It could be used as a supplement to improve blood pressure, blood sugar and lipid parameters (7).

Guava leaf tea has also expressed antidiabetic activities by suppressing postprandial blood glucose elevation (8).

As a whole, most studies find guava to be a low glycemic index fruit with potential antidiabetic qualities.

Sources 

  1. https://www.researchgate.net/publication/276419240
  2. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3208016/
  3. https://www.sciencedirect.com/science/article/pii/S235261811500027X
  4. https://pubmed.ncbi.nlm.nih.gov/28972240/
  5. http://citeseerx.ist.psu.edu/viewdoc/download?doi=10.1.1.674.5772&rep=rep1&type=pdf
  6. https://www.mdpi.com/2076-2615/10/9/1714/pdf
  7. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5071920/
  8. https://link.springer.com/article/10.1186/1743-7075-7-9
Article author photo Victoria Mazmanyan
Profession: Yerevan State Medical University
Last updated: March 09, 2021

Important nutritional characteristics for Guava

Guava
12 (low)
Serving Size ⓘ Serving sizes are taken from FDA's Reference Amounts Customarily Consumed (RACCs)
1 fruit, without refuse (55 grams)
Acidity (Based on PRAL) ⓘ PRAL (Potential renal acid load) is calculated using a formula. On the PRAL scale the higher the positive value, the more is the acidifying effect on the body. The lower the negative value, the higher the alkalinity of the food. 0 is neutral.
-6.8 (alkaline)
Calories
68
90% Vitamin C
83% Potassium
83% Fiber
77% Vitamin A
71% Folate, food
Explanation: The given food contains more Vitamin C than 90% of foods. Note that this food itself is richer in Vitamin C than it is in any other nutrient. Similarly, it is relatively rich in Potassium, Fiber, Vitamin A, and Folate, food.

Check out similar food or compare with current

Macronutrients chart

3% 15% 81% 2%
Protein:
Daily Value: 5%
2.55 g of 50 g
5%
Fats:
Daily Value: 1%
0.95 g of 65 g
1%
Carbs:
Daily Value: 5%
14.32 g of 300 g
5%
Water:
Daily Value: 4%
80.8 g of 2,000 g
4%
Other:
1.38 g

NEW NUTRITION FACTS LABEL

Nutrition Facts
___servings per container
Serving Size ______________
Amount Per 100g
Calories 68
% Daily Value*
2%
Total Fat 1g
0%
Saturated Fat 0g
Trans Fat g
0%
Cholesterol 0mg
0%
Sodium 2mg
5%
Total Carbohydrate 14g
20%
Dietary Fiber 5g
Total Sugars g
Includes ? g Added Sugars
Protein 3g
Vitamin D 0mcg 0%

Calcium 18mg 2%

Iron 0mg 0%

Potassium 417mg 12%

*
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Health checks

Low in Cholesterol
ok
details
Dietary cholesterol is not associated with an increased risk of coronary heart disease in healthy individuals. However, dietary cholesterol is common in foods that are high in harmful saturated fats.
Source
No Trans Fats
ok
details
Trans fat consumption increases the risk of cardiovascular disease and mortality by negatively affecting blood lipid levels.
Source
Low in Saturated Fats
ok
details
Saturated fat intake can raise total cholesterol and LDL (low-density lipoprotein) levels, leading to an increased risk of atherosclerosis. Dietary guidelines recommend limiting saturated fats to under 10% of calories a day.
Source
Low in Sodium
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details
Increased sodium consumption leads to elevated blood pressure.
Source
Low in Sugars
ok
details
While the consumption of moderate amounts of added sugars is not detrimental to health, an excessive intake can increase the risk of obesity, and therefore, diabetes.
Source

Guava nutrition infographic

Guava nutrition infographic
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Mineral coverage chart

Calcium Iron Magnesium Phosphorus Potassium Sodium Zinc Copper Manganese Selenium Choline 6% 10% 16% 18% 37% 1% 7% 77% 20% 4% 5%
Calcium: 18 mg of 1,000 mg 2%
Iron: 0.26 mg of 8 mg 3%
Magnesium: 22 mg of 420 mg 5%
Phosphorus: 40 mg of 700 mg 6%
Potassium: 417 mg of 3,400 mg 12%
Sodium: 2 mg of 2,300 mg 0%
Zinc: 0.23 mg of 11 mg 2%
Copper: 0.23 mg of 1 mg 26%
Manganese: 0.15 mg of 2 mg 7%
Selenium: 0.6 µg of 55 µg 1%
Choline: 7.6 mg of 550 mg 1%

Mineral chart - relative view

Potassium
417 mg
TOP 17%
Copper
0.23 mg
TOP 29%
Magnesium
22 mg
TOP 54%
Manganese
0.15 mg
TOP 56%
Calcium
18 mg
TOP 57%
Phosphorus
40 mg
TOP 80%
Zinc
0.23 mg
TOP 83%
Iron
0.26 mg
TOP 87%
Selenium
0.6 µg
TOP 88%
Choline
7.6 mg
TOP 89%
Sodium
2 mg
TOP 96%

Vitamin coverage chart

Vitamin A Vitamin E Vitamin D Vitamin C Vitamin B1 Vitamin B2 Vitamin B3 Vitamin B5 Vitamin B6 Folate Vitamin B12 Vitamin K 38% 15% 0% 761% 17% 10% 21% 28% 26% 37% 0% 7%
Vitamin A: 624 IU of 5,000 IU 12%
Vitamin E : 0.73 mg of 15 mg 5%
Vitamin D: 0 µg of 10 µg 0%
Vitamin C: 228.3 mg of 90 mg 254%
Vitamin B1: 0.067 mg of 1 mg 6%
Vitamin B2: 0.04 mg of 1 mg 3%
Vitamin B3: 1.084 mg of 16 mg 7%
Vitamin B5: 0.451 mg of 5 mg 9%
Vitamin B6: 0.11 mg of 1 mg 8%
Folate: 49 µg of 400 µg 12%
Vitamin B12: 0 µg of 2 µg 0%
Vitamin K: 2.6 µg of 120 µg 2%

Vitamin chart - relative view

Vitamin C
228.3 mg
TOP 10%
Vitamin A
624 IU
TOP 23%
Folate
49 µg
TOP 35%
Vitamin E
0.73 mg
TOP 51%
Vitamin B5
0.451 mg
TOP 62%
Vitamin K
2.6 µg
TOP 62%
Vitamin B6
0.11 mg
TOP 62%
Vitamin B1
0.067 mg
TOP 63%
Vitamin B3
1.084 mg
TOP 68%
Vitamin B2
0.04 mg
TOP 84%
Vitamin B12
0 µg
TOP 100%
Vitamin D
0 µg
TOP 100%

Protein quality breakdown

Tryptophan Threonine Isoleucine Leucine Lysine Methionine Phenylalanine Valine Histidine 24% 28% 20% 19% 11% 5% 2% 15% 10%
Tryptophan: 22 mg of 280 mg 8%
Threonine: 96 mg of 1,050 mg 9%
Isoleucine: 93 mg of 1,400 mg 7%
Leucine: 171 mg of 2,730 mg 6%
Lysine: 72 mg of 2,100 mg 3%
Methionine: 16 mg of 1,050 mg 2%
Phenylalanine: 6 mg of 1,750 mg 0%
Valine: 87 mg of 1,820 mg 5%
Histidine: 22 mg of 700 mg 3%

Fat type information

0.272% 0.087% 0.401%
Saturated Fat: 0.272 g
Monounsaturated Fat: 0.087 g
Polyunsaturated fat: 0.401 g

Fiber content ratio for Guava

8.92% 5.4%
Sugar: 8.92 g
Fiber: 5.4 g
Other: 0 g

All nutrients for Guava per 100g

Nutrient DV% In TOP % of foods Value Comparison
Protein 6% 74% 2.55g 1.1 times less than Broccoli
Fats 1% 75% 0.95g 35.1 times less than Cheese
Carbs 5% 42% 14.32g 2 times less than Rice
Calories 3% 81% 68kcal 1.4 times more than Orange
Sugar 0% 41% 8.92g Equal to Coca-Cola
Fiber 22% 17% 5.4g 2.3 times more than Orange
Calcium 2% 57% 18mg 6.9 times less than Milk
Iron 3% 87% 0.26mg 10 times less than Beef
Magnesium 5% 54% 22mg 6.4 times less than Almond
Phosphorus 6% 80% 40mg 4.6 times less than Chicken meat
Potassium 12% 17% 417mg 2.8 times more than Cucumber
Sodium 0% 96% 2mg 245 times less than White Bread
Zinc 2% 83% 0.23mg 27.4 times less than Beef
Copper 26% 29% 0.23mg 1.6 times more than Shiitake
Vitamin E 5% 51% 0.73mg 2 times less than Kiwifruit
Vitamin D 0% 100% 0µg N/A
Vitamin C 254% 10% 228.3mg 4.3 times more than Lemon
Vitamin B1 6% 63% 0.07mg 4 times less than Pea
Vitamin B2 3% 84% 0.04mg 3.3 times less than Avocado
Vitamin B3 7% 68% 1.08mg 8.8 times less than Turkey meat
Vitamin B5 9% 62% 0.45mg 2.5 times less than Sunflower seed
Vitamin B6 8% 62% 0.11mg 1.1 times less than Oat
Folate 12% 35% 49µg 1.2 times less than Brussels sprout
Vitamin B12 0% 100% 0µg N/A
Vitamin K 2% 62% 2.6µg 39.1 times less than Broccoli
Tryptophan 0% 92% 0.02mg 13.9 times less than Chicken meat
Threonine 0% 90% 0.1mg 7.5 times less than Beef
Isoleucine 0% 91% 0.09mg 9.8 times less than Salmon
Leucine 0% 90% 0.17mg 14.2 times less than Tuna
Lysine 0% 93% 0.07mg 6.3 times less than Tofu
Methionine 0% 94% 0.02mg 6 times less than Quinoa
Phenylalanine 0% 98% 0.01mg 111.3 times less than Egg
Valine 0% 92% 0.09mg 23.3 times less than Soybean
Histidine 0% 95% 0.02mg 34 times less than Turkey meat
Cholesterol 0% 100% 0mg N/A
Trans Fat 0% 100% 0g N/A
Saturated Fat 1% 75% 0.27g 21.7 times less than Beef
Monounsaturated Fat 0% 82% 0.09g 112.6 times less than Avocado
Polyunsaturated fat 0% 66% 0.4g 117.6 times less than Walnut

References

The source of all the nutrient values on the page (excluding the main article and glycemic index text the sources for which are presented separately if present) is the USDA's FoodCentral. The exact link to the food presented on this page can be found below.

  1. https://fdc.nal.usda.gov/fdc-app.html#/food-details/173044/nutrients

Data provided by FoodStruct.com should be considered and used as information only. Please consult your physician before beginning any diet.
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