Agriculture Reference
In-Depth Information
Table 11.4.
Nutritional composition of raw guavas and guava nectar, per 100 g.
Raw
Pink Flesh
1
Nectar
1
Nutrient
Units
White Flesh
Water
g
80.8
85.7
2
84.89
52
2
Energy
kcal
68
57
0.9
2
Protein
g
2.55
0.09
0.5
2
Total lipid (fat)
g
0.95
0.06
12.4
2
Carbohydrate, by difference
g
14.32
14.87
6.3
2
Fiber, total dietary
g
5.4
1
0.5
2
Ash
g
1.39
0.1
na
5
Calcium
mg
18
11
7
2
Magnesium
mg
22
3
0.07
2
Manganese
mg
0.15
0.04
16
2
Phosphorus
mg
40
2
0.2
2
na
5
Iron
mg
0.26
Traces
2
Sodium
mg
2
7
0.04
2
Copper
mg
0.23
0.017
0.2
2
Zinc
mg
0.23
0.03
145.35
3
Vitamin C, total ascorbic acid
mg
228.3
19.7
Trace
2
Thiamine
mg
0.07
0.003
Trace
2
Riboflavin
mg
0.04
0.003
Trace
2
Niacin
mg
1.08
0.185
984
4
β
-carotene
μ
g
374
17
Lycopene
μg
5204
1150
4
18
Source:
1
All data for pink-fleshed raw guava and nectar from USDA (2009);
2
TACO (2006);
3
Soares et al. (2007);
4
Shidhu (2006);
5
data not available.
potential protective effect against H
2
O
2
-induced cell dam-
age (Kong et al., 2010). Moreover, residues from the
guava juice industry (bagasse) can be dried, resulting in
good sources of fiber (40.98%) and vitamin C (19.57 mg/
100 g) (Costa et al., 2009), and the flour from guava
pulp may be used to obtain low esterified pectin (Munhoz
et al., 2010).
Guava seeds contain 5-13% of oils, which are easily re-
fined and bleached for use in the food industry. These oils
are rich in essential fatty acids such as linoleic acid (76.4%)
(Prasad and Azeemoddin, 1994; Adsule and Kadam, 1995).
Moreover, the protein isolates obtained from the guava
seeds can be an alternative source of functional ingredients
for processed foods. The protein isolates obtained from
guava seed flour showed a high protein content (93.5% to
96.4%), good emulsion stability, and foam forming prop-
erties (Fontanari et al., 2007). Considering the amino acid
composition of these protein isolates, Abd El-Aal (1992)
reported a deficiency of lysine and of the sulfur-containing
amino acids but otherwise contained the other essential
amino acids at adequate levels.
Besides the nutritional ingredients obtained from guava
industry residues, other by-products may be manufactured.
Fruits attacked by pests, damaged, and discarded may be
destined for ethanol production (Srivastava et al., 1997),
while guava leaves and barks are used for dying cottons and
matting in countries in Southeast Asia and Africa (Gutierrez
et al., 2008).
NUTRITIONAL PROFILE AND
HEALTH BENEFITS
Nutritional composition
The approximate nutritional composition of pink and white
guavas is shown in Table 11.4. Some differences in com-
position can occur depending on the growing conditions,
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