Food

The 13 Benefits of Red Guava for Health

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The Benefits of Red Guava for Healthare different because theRed guavapossesses a large amounts of essential nutrients for the general health of the body. THERed guavais a fruit that belongs to the Myrtle family. There are several species ofGuavaare found, depending on the region where it is grown. THEGuavaRedis the best-known and most consumed variety of all. AtGuavas are usually green in color, with sweet bitter taste and inside are usually red or white, filled with small edible seeds.

THERed guavais usually consumed raw and are still used in the preparation of desserts, pastries, beverages, jellies and jams. THERed guavahas many medicinal properties and its leaves are often used to treat diabetes. So let's take a look at the13 Benefits of Red Guava for Health

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THERed guavaprovides about 70 calories per 100 grams of its consumption. It is rich in carbohydrates, dietary fiber, protein and fat. THEGuavaalso an excellent source of Vitamins Vitamin A, Vitamin B, Vitamin C and Vitamin K. In addition to Minerals such as Calcium, Iron, Magnesium and Potassium.

Red Guava Can Prevent Cancer:Lycopene is an antioxidant present inGuava. This antioxidant can prevent damage from harmful free radicals. Oil from theRed guavais anti-proliferative and can assist in preventing the growth of cancer cells. Breast and prostate cancer can be counteracted by your intake.

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Red Guava Strengthens the Immune System:THERed guavais a good source of Vitamin C. As a matter of fact, it contains four times more vitamin C than Orange. Vitamin C acts as a natural antioxidant and eliminates harmful pathogens. THERed guavawill fight colds, flu and will even protect your skin from ultra violet rays.

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Benefit of Red Guava for Vision:Vitamin ARed guavahelps maintain healthy eyes. It protects the retina and prevents night blindness. besides Cataracts and macular degeneration are other diseases that can be inhibited withGuava.

Red Guava combat Dysentery and Diarrhea:THEGuavaand its leaves have astringent properties ie it helps in the binding of food particles. These astringents are alkaline which aid in the elimination of bacteria. The presence of carotenoids, potassium and vitamin C also helps to make the digestive system even healthier and immune.

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Benefit of the Red Guava to the Brain:THEGuavais rich in vitamin B complexes, such as niacin. Niacin helps in improving cognitive functions. Vitamin B6 helps make nerves and brain active and efficient. and even helps increase blood circulation throughout the brain.

Benefit of guava for the skin:THEGuavais rich in some of the best and powerful antioxidants, such as Carotene, Lycopene and Vitamin C. They protect the skin from the process of premature aging and inhibit the wrinkles and pigmentation caused by free radicals.Guavait is also an excellent source of water and keeps a person well hydrated.

Benefits of Guava to Increase Blood Production:Guava contains vitamins such as vitamin E, K, niacin, folic acid, pantothenic acid, vitamin B6 and minerals like copper, manganese and magnesium which are important for blood formation. Also due to the rich vitamin C, guava increases the body's ability to absorb iron.

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Benefits of Guava for Colon Cancer:Guava contains dietary fats that help clear toxins from the colon. Thus, it reduces the effects of the colon toxin and protecting against colon cancer.

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Benefits of Guava for Diabetes:Guava contains a good amount of dietary fiber. It is found to eat high fiber foods to reduce sugar spikes in the diabetes patient.

Other Benefits of Red Guava:

  • Red guavais rich in potassium and contains low amount of sodium. It can help prevent hypertension by neutralizing the effects of sodium.
  • High fiber content helps slow down food absorption and regulates the sugar level. Peaks of sugar can be reduced with the consumption ofGuava.
  • Good source of Magnesium, ingestion ofRed guavacan make a person less stressful. It helps relax the muscles and nerves.
  • Folic acid in theRed guavamay help pregnant women. Neural tube defects may be inhibited by their consumption.
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