Guava Thai (থাই পেয়ারা) 1kg
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Guava Thai (থাই পেয়ারা), Guava (/ˈɡwɑːvə/) is a common tropical fruit cultivated in many tropical and subtropical regions. Psidium guajava (common guava, lemon guava) is a small tree in the myrtle family (Myrtaceae), native to Mexico, Central America, the Caribbean and northern South America. Although related species may also be called guavas, they belong to other species or genera, such as the pineapple guava, Feijoa sellowiana. In 2019, 55 million tonnes of guavas were produced worldwide, led by India with 45% of the total. The most frequently eaten species, and the one often simply referred to as “the guava”, is the apple guava (Psidium guajava). Guavas are typical Myrtoideae, with tough dark leaves that are opposite, simple, elliptic to ovate, and 5–15 centimetres (2.0–5.9 in) long. The flowers are white, with five petals and numerous stamens. The fruits are many-seeded berries.
The term guava appears to have been derived from Arawak guayabo ‘guava tree’, via the Spanish guayaba. It has been adapted in many European and Asian languages, having a similar form.
Guava fruits, usually 4 to 12 centimetres (1.6 to 4.7 in) long, are round or oval depending on the species. They have a pronounced and typical fragrance, similar to lemon rind but less sharp. The outer skin may be rough, often with a bitter taste, or soft and sweet. Varying between species, the skin can be any thickness, is usually green before maturity, but may be yellow, maroon, or green when ripe. The pulp inside may be sweet or sour and off-white (“white” guavas) to deep pink (“red” guavas). The seeds in the central pulp vary in number and hardness, depending on species.
Guavas are rich in dietary fiber and vitamin C, with moderate levels of folic acid (nutrition table). Low in calories per typical serving, and with few essential nutrients, a single common guava (P. guajava) fruit contains 257% of the Daily Value (DV) for vitamin C (table). Nutrient content varies across guava cultivars. Although the strawberry guava (P. littorale var. cattleianum) has only 39% of the vitamin C in common varieties, its content in a 100 gram serving (90 mg) still provides 100% of the DV.