Carissa carandas: A Nutritional and Culinary Treasure

The fruit of Carissa carandas, commonly known as karonda or Bengal currant, is a small, berry-like fruit native to India and other parts of Southeast Asia. Known for its unique combination of sweet and sour flavors, this versatile fruit has gained popularity as an ingredient in various culinary dishes and traditional remedies. Its nutritional value and health benefits further enhance its appeal.

Karonda fruits are a powerhouse of nutrients. They are particularly rich in vitamin C, a crucial antioxidant that strengthens the immune system, promotes collagen production, and aids in the absorption of iron. Additionally, the fruit contains significant amounts of vitamin A, which supports eye health, and vitamin B-complex, essential for energy production and nervous system function. Minerals such as calcium, magnesium, and potassium are also present, contributing to bone health, muscle function, and electrolyte balance. Furthermore, the high levels of dietary fiber in karonda aid digestion, prevent constipation, and promote a healthy gut microbiome.

Beyond its nutritional benefits, karonda holds an esteemed place in traditional medicine. For centuries, it has been used to treat anemia, thanks to its iron content. Its anti-inflammatory and antimicrobial properties make it effective in treating wounds, reducing fevers, and combating infections. Karonda is also valued for its role in alleviating gastrointestinal issues, such as indigestion and diarrhea. Emerging research suggests the fruit’s cardioprotective effects, with its bioactive compounds potentially lowering cholesterol levels and reducing the risk of cardiovascular diseases.

Culinarily, karonda’s versatility shines. It is a staple in Indian and Southeast Asian kitchens, often transformed into pickles, jams, and chutneys that add a tangy twist to meals. The fruit’s unique flavor profile makes it an excellent addition to desserts, salads, and beverages. Its natural sourness also complements savory dishes, enhancing their complexity.

In recent years, karonda has gained international recognition, with health-conscious consumers appreciating its blend of flavor and nutrition. Its potential applications in modern dietary supplements and functional foods are also being explored.

In conclusion, the fruit of Carissa carandas is a treasure trove of nutrients and bioactive compounds, offering an impressive array of culinary and medicinal benefits. Its growing popularity underscores its value as a flavorful and health-promoting addition to diets worldwide.
Carissa carandas: A Nutritional and Culinary Treasure

Origins and Varieties of Grapefruit: A Comprehensive Overview

Grapefruit, the common name for a type of citrus fruit, likely originated in Jamaica and was introduced to Florida by Spanish explorers in the 16th century. This fruit grows on small trees that typically do not exceed 6 meters (20 feet) in height. These trees boast dense foliage with shiny, dark-green leaves that have winged petioles. The large white flowers of the grapefruit tree develop into yellow, globe-shaped fruits that grow in grapelike clusters.

The fruits of the grapefruit tree vary in size, ranging from 10 to 15 centimeters (4 to 6 inches) in diameter. They are characterized by a juicy, acidic pulp encased in a tough, leathery rind. While the pulp of most grapefruits is light yellow, there are several varieties with pink pulp that have been cultivated.

In the United States alone, over 20 varieties of grapefruit have been developed. The major yellow-pulped varieties include Duncan and Marsh, known for their robust flavor and juiciness. Among the pink-pulped varieties, Ruby and Webb are particularly popular, appreciated for their sweeter taste and vibrant color.

Recent advancements in agricultural practices and selective breeding have continued to enhance the quality and variety of grapefruits available. These improvements have led to better disease resistance, higher yields, and more consistent fruit quality, ensuring that grapefruits remain a popular and nutritious choice for consumers worldwide.
Origins and Varieties of Grapefruit: A Comprehensive Overview

History and the origin of blackcurrant

The genus Ribes, was classified to the Saxifragaceae family originally, but was later placed within the Grossulariaceae family on the basis of morphological traits such as the presence of inferior ovaries, syncarpous gymnosperm and fleshy fruit. The blackcurrants are natives of Sweden and northern parts of Russia, as well as the northern counties of England.

The word “currant” is originating from the ancient Greek word for the city Corinth and was used to illustrate grapes grown in the region. Early references to Ribes currants use words like corinthes, corans, currans, and bastarde corinthes. The known blackcurrant culture in farms and gardens dates back at least as far as the Renaissance in Europe.

Blackcurrants have been cultivated in northern Europe for more than400 years and records were first described by the 17thcentury herbalists, e.g. Gerard (1636), referring to the use of blackcurrants as ingredients in tea and medical concoctions.

The use of blackcurrants fruit as a herbal medicine emerged in the Middle Ages. In the 16th century, European herbalists started to recommend Ribes berries or their syrup for the treatment of several illnesses, including bladder stones and liver disorders, cough and lung ailments.

In England blackcurrants were once called ‘squinancy berries’ because they were used to treat quinsy.

These small berries don’t appear to have been cultivated until around 1500. During 1700s , blackcurrants were domesticated in eastern Europe and sold to farmer’s markets in Russia. Blackcurrants were introduced in the USA along with red currants in the seventeenth century, but received little interest in terms of their domestication and cultivation.

During the Second World War blackcurrant cultivation was encouraged by British government due to in part the fruit’s suitability to the UK weather and the berries’ high content of vitamin C.

Nowadays blackcurrants are the leaders Ribes crop worldwide and are still mainly processed rather than used fresh, due to their strong flavor.
History and the origin of blackcurrant

Black mulberry

Black mulberry (Morus nigra) is a member of genus Morus of Moraceae family which has been domesticated over thousands of years. Naturally the black mulberry is now well adapted to a wide range of tropical, subtropical and temperate regions of Asia, Europe, North and South America.

In Asian countries, mulberry plants have been grown for the production of silk worms (Bombyx mori L.), because their leaves are a major and important nutrient source for silk worms.

Morus nigra is believed to have originated from Iran. It was known to the Greeks and Romans before the Christian era. It was also cultivated in ancient Egypt. The tree was introduced into America for silkworm culture in early colonial times and naturalized and hybridized with the native red mulberry. The red or American mulberry is native to eastern United States from Massachusetts to Kansas and down to the Gulf coast.

Most European countries have usually used mulberry fruits to prepare jams, marmalades, vinegars, juices, wine, distillates or canned goods and cosmetic products.

Various parts of mulberry plants have also been used as traditional herbal medicines. Presence of proanthocyanins and anthocyanes makes the fruit suitable for application in some types of cancer and have positive effect on regeneration tissues after the ischemic stroke, and supports the kidney function.

Mulberries are an excellent source of iron, which is a rare feature among berries. They are rich in B-complex group of vitamins and vitamin K and contain good amounts of niacin, pyridoxine and riboflavin. These vitamins function as co-factors and are helpful in the metabolism of carbohydrates, proteins and fats.

The leaves contain high amount of calcium carbonate, adenine, glucose, mineral salts and tannin with antibacterial effects; hence, applied for treatment of cold and fever, headache, for stimulation of the insulin production, in cases of snake bites or as antidote in case of poisoning with Aconitum napellus.
Black mulberry

Dried fruit: Full of healthy nutrients

Drying is one of the oldest methods of food preservation. Drying removes the moisture from the food so bacteria, yeast and mold cannot grow and spoil the food. Drying also slows down the action of enzymes (naturally occurring substances which cause foods to ripen), but does not inactivate them.

Drying does not destroy the nutritional properties, as fibers, carbohydrates, minerals and vitamin A, are stable at dehydration. Dried fruits are one of the most popular products made by small-scale processors.

Traditional, conventional dried fruits such as dates, figs, prunes, raisins, apricots, apples and pears have no added sugar or juice and are formed by the removal of water.

In contrast, some dried fruits such as blueberries, cranberries, cherries, strawberries and mangoes are usually infused with sugar syrup or fruit juices prior to drying.

Drying removes the water from foods so that the growth of micro-organisms is inhibited. It also reduces the weight and bulk of foods which cuts down on transport and storage costs.

Sun drying is the simplest and cheapest method of drying. It is used for high volume foods such as grain, rice, sultanas and raisins. Fruits dried in the sun are placed on trays made of screen or wooden dowels. Screens need to be safe for contact with food. The best screens are stainless steel, teflon coated fiberglass or plastic.

There are two main forms of dried fruit- semi-moist and dried fruits. Semi-moist fruits, such as grapes contain naturally high levels of sugar which means they can be preserved with a higher moisture content than most other dried fruits.

Fruits and vegetables are dried whole or sliced depending on their size. Plums, cherries, morello cherries, blueberries, blackcurrants, figs, peppers, parsley and celery leaves are dried whole. Apples, pears, quinces, peaches, apricots, carrots, onions, carrots, celery roots and leafy herbs are dried sliced.

Dried fruits are high in a range of dietary fibers and other bioactive compounds with prebiotic effects (e.g. polyphenols), while some dried fruits (e.g. prunes and apricots) also contain high levels of sorbitol, which has laxative properties and also increases stool weight.
Dried fruit: Full of healthy nutrients

Fruit for prostate health

The prostate gland is controlled by sex hormones, including testosterone. Testosterone mainly produced in men by the testicles. Hormone testosterone is converted to another hormone called dihydrotestosterone (DHT) in the prostate gland. High levels of dihydrotestosterone could cause the cells in the prostate to enlarge.

Prostate gland enlargement or benign prostatic hyperplasia (BPH) are highly prevalent conditions among elderly men associated with an impaired quality of life. Estimates of BPH prevalence range from 40 percent to 50 percent at 50 years of age to as high as 80 percent for men aged 70 years. It is a non-cancerous enlargement of the prostate gland.

Basic studies suggested that fruits and vegetables intake may beneficially influence the disorders underlying BPH via inhibiting inflammation and oxidative damage, altering the hormonal or growth-regulatory factors to inhibit cellular proliferation, or modulating sympathetic nervous system and subsequently affect prostate smooth muscle tone.

Consume kiwi fruit can reduce the risk of cancer. Kiwi fruit has the capability of repairing damaged DNA. The study by the University of Auckland, researchers found that including 2-3 kiwis in daily diet, along with healthy meals and regular physical activity can prevent the formation of malignant cells in the body.

In a study published in the "American Journal of Clinical Nutrition" in February 2007, researchers analyzed the diets and prostate health of more than 6,000 men aged 46 to 81.

The study found that participants who consumed rich amounts of vegetables to be significantly less likely to develop an enlarged prostate than participants who did not.

High intakes of fruits and vegetables overall, particularly those rich in beta-carotene, lutein, zeaxanthin, and vitamin C, was inversely related to BPH incidence. Examples of these foods are carrots, spinach, sweet potatoes, broccoli, collard greens, corn, oranges, melon, and kiwi.

Consume one medium size of orange or kiwi fruit more than fulfills your daily need for vitamin C. Other fruits such as strawberries, grapefruit and tangerines also provide significant amounts.
Fruit for prostate health

Characteristics of strawberry wine

Wine can be produced from a variety of substrates (fruits) such as strawberry, cherries, apple, and pomegranate and the produced wine is popularly known as fruit wine.

Among all the fruit wines strawberry have a unique desirable flavor which makes it one of the most popular summer fruit. Sugar and acids provide sweetness and tartness, whereas volatiles compounds give the fruity characteristic aroma.

Seventy-eight volatile compounds were found in the strawberry wine, including 25 alcohols, 25 esters, five ketones, four aldehydes, nine terpenes, four acids, five phenols, and one styrene. During the fermentation, the composition of aroma compounds changed over time.

A typical wine contains sugars, acids, ethyl alcohol, higher alcohols or fusel oils, tannins, aldehydes, esters, amino acids, minerals, vitamins, anthocyanin, fatty acids, minor constituents like methanol, a number of flavouring compounds, etc.

Considering their relatively low odor threshold and diversity, esters are positive contributors to wine flavor, especially in young wine.

Wines made from more mature fruits had greater colour intensity and higher levels of anthocyanins. Anthocyanin content in carbonic macerated free run wines showed higher value compared to those skins fermented or pressed wines.
Characteristics of strawberry wine

Domestication of raspberry in history

The history of raspberry consumption and domestication goes back to ancient times. The European raspberry is a native of Europe from Greece and Italy, north into Scandinavia and far eastward into Asia.

It was name for Mount Ida, in Asia Minor and was possibly more or less cultivated in southern Europe in ancient times. Fruits were gathered from the wild by the people of Troy in the foothills of Mount Ida around the time of Christ. Records of domestication were found in 4th century writings of Palladius, a Roman agriculturist and seeds have been discovered at Roman forts in Britain.

It is believed that Roman soldiers spread the cultivation of this plant throughout Europe. Raspberry gradually grew in popularity over the centuries, and by the 1500s, R. idaeus was cultivated all over Europe.

King Edward I is recognized as the first person to call for the cultivation of berries. By the 17th century, British gardens were rich with berries and berry bushes. In 1829, 23 raspberry cultivars were liste0 in the “History of English Gardening”.

It was early brought to America by colonists from Europe and prior to the middle of the nineteenth century was the only raspberry commonly cultivated in USA.
Domestication of raspberry in history

Fruits Beverage

Fruit always played an important role in human nutrition. However, before the 20th century, drinking squeezed fruit juice was the privilege of a few.

Welch was the first to reserve grape juice with heat treatment in America in 1869, followed by Muller-Thurgan in Switzerland in 1896.

Thus began the production of preserved fruit juices, which was followed by a huge development in the 20th century.

The role of vitamins and minerals in the human body was discovered at that time, which triggered substantial changes in eating habits.

Consequently, fruit consumption has become an everyday need.

Due to the revolutionary development of technical equipment, the appearance of chemicals and biological substances (enzymes, clarifying and flavoring agents), and the applications of new technological procedures, especially the aseptic technique – which enabled the production of fruit juices without preservatives – of fruit juice production became widespread.
Fruits Beverage

Pectin in fruit

Pectin is a plant cell wall polysaccharide consisting of a linear chain composed of D-galacturonic acid residues linked via α(1-4)-glycosidic bonds. Pectin or pectin solutions may be manufactured or obtained from dried apple peels and cores.

When pectin molecules come in contact with fruit acid, chainlike structures in the pectin become charged and these chain fold in on themselves. The folded chains trap water from the fruit or juice, forming gel.

Fruit contains pectin substances in a form that is not water dispersible and in this form cannot be used for the manufacture of jams, jelly, and other foods.

Pectin, which is released from the middle lamella of apple cell was by the mechanical action of milling and pressing is present in all fresh apple juices to a varying extent.

In early season fruit, amounts of soluble pectin may low, in the order of 0.1% by weight of juice. In later fruit, or in fruit from cold store, pectin may rise as high as 1-25% in the juice.

Commercial pectin comes in two forms, liquid and powdered. Liquid and powdered pectins are not interchangeable. Each requires a different balance of fruit, sugar and acid to attain the proper set.
Pectin in fruit 

Fruit of blackberry

Scientific name: Rubus spp.
Family: Rosaceae

Blackberries planted and commercially cultivated worldwide. Blackberry fruits are eaten fresh or processed. The common primary products from processing are individually quick frozen, canned, pureed, juice and freeze dried fruit.

Blackberries are red to hard brown-red; are hard when they are immature; and turn black, shiny and soft when they ripen.

The ripe fruit is soft and juicy and has a very dark-purplish color with a smooth, fragile skin.

In the wild, blackberries are found growing everywhere, Some of these wild plants creep along the ground, whereas others grow upright like small trees. Three main types of blackberries have been developed into commercial crops: the trailing, erect and semi-erect blackberries.

Because eating quality does not improve after harvest, blackberries should be harvested at the shiny black stage, when fruit attains a glossy fully black color, appears and feels turgid and is easily detached from the plant.

Fruit from trailing blackberries tend to give an excellent, aromatic flavor, with less noticeable seeds than many eastern North American and European species.
Fruit of blackberry 

Averrhoa bilimbi L

The genus Averrhoa is represented by only 2 species of evergreen trees: the carambola or starfruit (Averrhoa carambola) and the bilimbi (Averrhoa bilimbi).

The Averrhoa bilimbi, a related species to carambola originating in Malaysia. Much cultivated in Old World topics, in New World only locally important. 

It is a small tree, family oacalidaceze, called also cucumber tree, the fruit being resembling a small cucumber. Young parts of the tree are covered with long-persistent, yellowish to rusty velvety hairs.

The ribs of the bilimbi which is smaller than the carambola, are barely visible. Its juicy flesh contains six or seven flat seeds and is a greenish yellow colour; it is firmer and much more acidic that the flesh of carambola. 

 The fruits are eaten as pickles an cooked as seasoning or curries, or used to make candies and jam. In Malaysia the fruits are processed into dried sliced snacks.

The fruits have a remarkably higher level of oxalic acid than carambola fruits.
Averrhoa bilimbi L

Lutein and Zeaxanthin in fruit and vegetable

Lutein and zeaxanthin carotenoids are less common than their better-known relative, B-carotene, but they appear to offer more and greater benefits to the body. Lutein and zeaxanthin have been identified as the xanthophylls that constitute the macular pigment of the human retina.

Lutein and zeaxanthin are found in the lens and are thought to protect cells in the eye against oxidative damage and consequently present formation of cataracts.

Lutein and zeaxanthin may protect the cardiovascular system and maintain normal cell differentiation in the tissues of the breast, cervix, colon and skin.

Lutein is a common carotenoid found in most fruit and vegetables, while zeaxanthin in the (R,R)-isomer form is present only in minute quantities in most fruits and vegetables.

Among commonly consumed vegetables and fruits, dark green leafy vegetables are the most important sources of lutein.

Dietary sources of zeaxanthin are limited to greens, certain yellow/orange fruit and vegetables such as corn, nectarine, oranges, papaya, persimmon and squash. Red peppers are good sources of zeaxanthin although it represents less than 15% of total carotenoid content.

Sea buckthorn, a berry fruit native to Asia also contains high amount of zeaxanthin representing 82 to 86% of the total of main carotenoid in some cultivars of this berry.
Lutein and Zeaxanthin in fruit and vegetable 

Quality characteristics of grapefruit

Grapefruit derived its name as fruits are borne in clusters like grapes. Among citrus fruits grown in the tropics, grapefruits have the highest quality and are the best with the commercial possibilities as fresh fruits. 

The quality of grapefruit, as well as the quaintly, is the ultimate result of fruit setting, growth, development and ripening of the fruit on the tree.

Quality experts stated that grapefruit of good quality should have the following characteristics
*A relatively thin peel
*Regular segment
*High quantity of juice
*Tender flesh
*Absence of bitterness
*A ration of soluble solids and acid that would give a tart, sweet taste.

Grapefruit of good quality is firm, but springy to the touch, well shaped and heavy for itws size – the heavier the fruit, the better.

While other experts defined good quality grapefruit as being of normal shape, and appearance common to the variety in question, sound, smooth, thin peel, fine textures with a minimum of rag, juicy, right in flavor, even in color and practically free of surface blemishes, pests and disease.

The fruit also should free of abnormal external moisture, excluding condensation following removal from cold storage.

Grapefruit often had skin defects – such as scale, scars, thorn scratches or discoloration - which usually do not affect the eating quality of the fruit.

The grapefruits must have been carefully picked and have reached an appropriate degree of development and ripeness in accordance with criteria proper to the variety and/or commercial type and to the area in which they are grown.
Quality characteristics of grapefruit

Nectarine fruit

Nectarine is one of the most importance temperate stone fruits grown in the world, though its culture has found a reasonable place in the subtropics too.

Nectarine is primarily grown in temperate zones, between latitudes 30 and 45 N and S. The nectarine flower bud is hardy to about -23 ° C to -26 ° C which limits its cultivation at higher latitudes.

The nectarine differs from the peach only in having a smooth skin; and even this difference is non-permanent, the same tree having in some instance borne both downy and smooth skin fruit.

The fruit of the nectarine being smooth skin is equally liable to attack from Curculio as the plum, and the same remedies are adopted for prevention.

Fruit shapes vary from braked, round to flat, colors vary from yellow, white to red, the flesh can be melting or non-melting and they can be clingstone or freestone.
Nectarine fruit

Fruit of Peaches (Prunus persica L. Batsch)

A soft, sweet fruit that grows on trees, believed to have originated in China. Peach, along with its smooth-skin mutant nectarine, is one of the most important temperature stone fruits grown in the world.

The large-sized fruit varieties are grown mainly in the temperate regions of the world, where they find congenial environmental conditions for the healthy development of the plant and fruit.

The characteristic flavor of the peach is due to the effect of a rather complex mixture of substances upon the organs of taste.

Perception of the sugars, acid, tannins and astringent substances permits the formation of a judgments as to the ratio which these constituents bear to one another and consequently of the palatability of the fruit.

Fresh peaches should be fairly firm or becoming slightly soft. The skin color between the red areas should be red or at least creamy. The pulp is of a yellowish color, full of high-flavored juice; the fleshy part thick and the stone small.

Reddish color alone is not a sign of ripeness, but a mark of certain varieties. At home, peaches should be kept at broom temperature 3 or 4 days until fully ripe, then refrigerated.

Peaches are excellent when consumed fresh. They also have many culinary uses, mainly as desserts but also in pickling and in chutney and preserved in brandy.

The fruits are high in vitamins A and C and have fewer calories that apples and pears.
Fruit of Peaches (Prunus persica L. Batsch)

Fruits consumption in United States

What is crop? Crop is cultivated plants or agricultural produce, such as fruit, considered as a group. It is produced according to the certain production criteria which have been set.

The United States is among the top producers and costumers of fruits and tree nuts in the world. Each years, fruit and tree nuts production generates about 13% a-I US farm cash receipts for all agricultural crops.

Between 1970 and 2008, the amount of fresh and processed fruit consumed rose 6 percent and the amount of fresh and processed vegetables increased 17 percent. Most of these increases were for fresh fruits and vegetables.

Oranges, apples, grapes and bananas are the most popular fruits. Apples are the most consumed fruit in the United States, with a per capital fresh consumption of approximately.

The US government has made preliminary efforts to promotes healthy eating and physical activity. The government also fund the provision of fruits and vegetables in pilot school systems.

Many other factors motivate this increase, including consumers’ awareness of the health benefits of fruit constituents such as the importance of dietary fiber., antioxidants, vitamins, minerals and phytochemicals present in fruits.
Fruits consumption in United States

Anthocyanosides in fruit

Anthocyanosides are potent antioxidants, which help prevent and reverse the harm to cells caused by high reactive oxygen molecules called free radicals.

Research over the past three decades has pointed to the flavonoids in fruits such as bilberry as the medically active constituents. Bilberry contains more than fifteen types of naturally occurring anthocyanosides. Blueberries cranberries and huckleberries also contain anthocyanosides.

Anthocyanosides extracted from the fruit shown diverse activities in animals studies, a protective effect on the liberation of lactate dehydrogenase in heart and plasma and cardiac isoenzymes, indicating an angina protecting effect.

Animals studies show that diets high in anthocyanosides flavonoids retard the development of cataracts in rats.

Blackberries owe healing power to high levels of anthocyanosides in the pigment that give the fruits their dark color.

The antioxidants anthocyanosides in bilberry and blackberries and other fruits help strengthen retinal blood vessel, reducing that blood leakage. 
Anthocyanosides in fruit

Chemical composition of fruit

Fruit as a dessert item, is the mature ovaries of plants with their seeds. The edible portion of most fruit is the fleshy part of the pericarp or vessel surrounding the seeds.

The quality attributes and evaluation methods of fruits could be grouped into three categories: physical, chemical and physiological on the basis of analytical process and principle involved.

Fruits normally contain between 10% and 25% carbohydrates, less than 1% of protein and less than 0.5% of fat.

Compositions of fruit not only vary for a given kind in according to botanical variety, cultivation practices and weather but also to the changes with degree of maturity prior to harvest.

Carbohydrates, sugars, and starches are broken down into CO2, water and energy during catabolism.

Natural sugar such as fructose, glucose, and sucrose are the major contributors to the sweetness of fruits, whereas the tart flavor component is partially due to organic acids located in the cell sap.

Fruits like banana, plantain, date raisin, breadfruit, and jackfruit are the major sources of carbohydrates.

Proteins and amino acids are contained in dried apricot and fig. Meanwhile citrus fruit like oranges, grapefruit and lemons are high in citric acid.

Acidity varies with maturity of the plant usually decreasing as the fruit ripening.

Fruits are also known as an important sources of minerals and certain vitamins, such as vitamins A and C. It is well known that citrus are excellent sources of vitamin C.

Chemical composition of fruit

Mineral rich guava

Guava fruits is either eaten fresh or consumed in processed foods. It is very nutritious that is rich in vitamin C, dietary fiber, vitamin A and several minerals important for human health.

Guava is rich in calcium, iron, magnesium, phosphorus, zinc and potassium.

A large numbers of minerals are essential for human body and have a wide variety of roles in the human body. Bones and teeth are mainly made up of calcium, magnesium and phosphorus.

Minerals like zinc are activators of certain enzymes.

Calcium, associated worth cell wall structure, is important in fruit softening. Guava is a slightly acid forming food, with a calcium (23mg/100 g) – phosphorus (42 mg/100 g) ration of 0.55 and is in this regard similar like soya milk, which is ration 0.51. Calcium also plays a vital role in blood clot formation, muscle contraction, cell membrane permeability, signal transduction and activation of enzymes.

Guava are the major dietary source of potassium, the most abundant mineral in fruits. Many studies show that people who eat potassium-rich fruits have lower rates of heart related disease and high blood pressure. It helps maintain normal fluid balance in the body.

While for magnesium, it is essential for strengthening bones, making new cells, activating B vitamins, relaxing nerves and muscles, clotting blood, and building DNA and protein.

Guava is very good source of iron. Iron is an important constituent of blood. It is a component of heme pigments and of some enzymes.

Zinc is the second most important of the essential trace elements for humans, it is a constituent of some enzymes, such as carbonic anhydrase.
Mineral rich guava