The efficacy and function of green pomegranate

The term "green pomegranate" is not very common, and many people may find it strange because the pomegranates we see are all red. In fact, the green pomegranate mentioned here is guava. The first impression that guava gives us is that the tree is very tall, but its appearance looks very similar to a pear, and its skin is not as smooth as that of a pear, but looks bumpy. What are the effects and functions of green pomegranate?

Guava is a tree of the Myrtaceae family, up to 13 meters tall; the bark is smooth, gray, and peels off in sheets; the young branches are ridged and hairy. The leaves are leathery, oblong to elliptic, acute or obtuse at the apex, nearly rounded at the base, slightly rough above, hairy below, with lateral veins often sunken and reticulate veins prominent; petiole 5 mm long. Flowers are solitary or arranged in cymes of 2-3; calyx tube is bell-shaped, hairy, and calyx cap is irregularly split; petals are white; stamens are 6-9 mm long; ovary is inferior, fused with calyx, and style is the same length as stamens. The berries are spherical, oval or pear-shaped, with persistent sepals on the top, white and yellow flesh, enlarged, fleshy, light red placenta; there are many seeds.

Native to South America. It is cultivated in various parts of southern China, and is commonly seen as a wild species, as far north as the Anning River Valley in southwestern Sichuan, where it grows on wasteland or low hills; the fruit is edible; the leaves contain volatile oils and tannins, which can be used for medicinal purposes, with antidysentery, hemostasis, and stomachic effects; the leaves are boiled to remove the tannins, and then dried to make tea, which tastes sweet and has a heat-clearing effect.

edible

Guava is sweet and juicy, with smooth flesh and less core.

It is seedless and eating it regularly can supplement the nutrients that the human body lacks, strengthen the body and improve physical fitness. Guava contains 38% less fat and 42% fewer calories than apples.

Guava is also widely used in the food processing industry, the main purpose is to increase the content of vitamin C in food, so that the nutrition of food can be strengthened and improved.

Guava can be eaten raw as a fresh fruit or cooked. Cooked guava can be made into various sauces such as jam, jelly, chutney, etc. Adding guava can also add flavor to various sauces, fruit salads, pies, puddings, ice cream, yogurt and certain drinks.

Nutrition

Guava itself is rich in nutrients, especially protein and vitamin C. It also contains vitamins A, B and trace elements such as calcium, phosphorus, iron, potassium, etc. Guava is also rich in nutrients such as dietary fiber, carotene, and fat. In addition, guava contains nutrients such as fructose, sucrose, and amino acids.

Medicinal

Leaves and fruits: sweet, astringent, neutral. Astringent, antidiarrheal and hemostatic. Used for diarrhea, dysentery, and indigestion in children. Fresh leaves: used externally for bruises, bleeding from trauma, and ecthyma that does not heal for a long time.