Vitamin C Content of Fresh, Canned and Dried Guavas

Abstract

THE common guava, Psidium guajava, has not as yet received the recognition which it deserves as a potent source of ascorbic acid. Both in Hawaii1 and in India2, values as high as 300 mgm. per 100 gm. have been reported for the fresh fruit, although many lower values are to be found in the literature.

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References

  1. 1

    Miller, C. D., Bazore, K., and Robbins, R. C., Hawaii Agric. Exp. Stat., Bull. 77 (1936).

  2. 2

    Ranganathan, S., Ind. J. Med. Res., 23, 239 (1935).

  3. 3

    Lund, H., Spur, B., and Fridericia, L. S., Biochem. J., 28, 1825 (1034).

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GOLBERG, L., LEVY, L. Vitamin C Content of Fresh, Canned and Dried Guavas. Nature 148, 286 (1941) doi:10.1038/148286a0

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