Guava is a tropical fruit that contains numerous vitamins and is a good source of fiber, too. Guava also has calcium, iron, phosphorous, thiamine and niacin. The guava fruit is typically eaten in chutney, sauces and fruit salads and is added to chicken and fish dishes for flavor. When guava is still green, it is often cooked in vegetable dishes.
Guava is a rich source of vitamin C. A cup of raw guava has 377 milligrams of vitamin C and 56 calories, notes the Centers for Disease Control. The vitamin C in guava will help your body absorb iron from the foods you eat, and it also plays a role in fat metabolism and brain cell communcation. This vitamin helps the body grow and helps to heal wounds; as an antioxidant, it also helps prevent cancer, notes the U.S. National Library of Medicine.
Guava also has vitamin A, another antioxidant. Vitamin A works to keep vision strong. It also helps create white blood cells and keeps bones strong. Vitamin A is a part of the process of cell growth and division, notes the Harvard School of Public Health. Vitamin A helps to prevent cells from growing in an abnormal way, which is often a sign of the development of cancer. A cup of guava contains 1,030 international units of vitamin A.
Eat guava and you'll also consume more B-complex vitamins, particularly niacin, vitamin B-5 and vitamin B-6. Together, these nutrients help your cells perform chemical reactions needed for energy production. Niacin also plays a role in nervous system health, while vitamin B-6 helps you synthesize red blood cells. Vitamin B-5 maintains your hormone balance and promotes hormone synthesis. A serving of guava contains 1.8 milligrams of niacin, and 744 and 182 micrograms of vitamins B-5 and B-6, respectively.