In the antioxidant test, red-fleshed guava scored better than Strawberry, spinach and broccoli. This is due to the high quantity of the antioxidant lycopene in its flesh. Lycopene may lower the risk of cancer, including prostate, ovarian, cervical, oral, pharyngeal, esophageal, stomach, colorectal, lung and pancreatic cancer.
One pink-fleshed guava has only 37 calories and is a good source of fiber and beta-carotene, which is another antioxidant.
A study showed that people who ate five to nine guavas a day for there months had a 10% lowering of total cholesterol while their “good” cholesterol shot up 8%. Blood pressure dropped by up to nine points.