Guava - A Superfruit For Hypertension

2024 Author: Josephine Shorter | [email protected]. Last modified: 2023-12-16 21:43

Guava - a superfruit for hypertension

If you suffer from high blood pressure, you will probably be very interested in learning about tasty and healthy fruits that can alleviate your condition, and with regular use, even reduce blood pressure surges to a minimum. Let's start our conversation with a guava. This fruit is native to Latin America. It is assumed that he came to Europe with Spanish colonists who conquered Indian tribes in what is now Peru. The scientific name of this fruit plant is psilum; in its homeland it is called guava, guayava or guayaba, and in Thailand, where it is now actively cultivated, it is called farang. The European consumer is more accustomed to calling this tropical fruit a guava.

Guava grows and bears fruit all year round; it is an evergreen shrub of the myrtle family. There are many varieties of guava, so fruits can vary greatly in shape, color and size. It can be green, yellow-green or pale yellow fruits of round, oval or pear-shaped shape, up to 15 centimeters in diameter. The skin of the guava is thin and bumpy. The pulp is almost white, yellow and even red-orange; closer to the core there are 150-300 small, very tough seeds. However, there are cultivars without tangible seeds at all.

In different countries, guava is eaten at different stages of maturation. In Thai cuisine, unripe, green fruits with a tart, sour taste are appreciated. And at home, in Latin America, people prefer to eat ripe, juicy guava. These fruits are harvested only by hand, because they quickly darken from damage and impact. Nevertheless, in terms of the cost of cultivation, these fruits rank second after bananas - their production is very cheap. The characteristic feature of guava is its strong smell. Both the fruits and leaves of this tropical plant have a delightful smell of either strawberries or quince. It is difficult to describe this smell, but if you feel it, you will not confuse it with anything.

Content:

• How is guava good for you?
• How to use guava correctly?
• Avocado salad for hypertension

How is guava good for you?

Guava fruits are very low-calorie - no more than 70 kcal per 100 g. Moreover, they contain:

• Cellulose;
• Valuable vegetable oils and proteins;
• Vitamins A, B, C and K;
• A full complex of B vitamins, and in large quantities!
• Mineral salts of potassium, calcium, magnesium, iron, zinc, sodium, copper and manganese;
• Phosphorus, sulfur, selenium, chlorine and iodine.

It is noteworthy that different guava varieties contain 5-15 times more vitamin C than oranges. With one such fruit, you can fully provide your body with vitamin C for the whole day. Therefore, guava is a real find for a weakened organism, it increases immunity and restores vitality. There are also phytoncides in guava - natural antibiotics, so in folk medicine it is used to heal wounds, treat a sore throat, eliminate diarrhea and bleeding gums.

B vitamins are also found in very large quantities in guava. And this means that it can be safely attributed to products that protect against the onset of cancer. But today we are primarily interested in the unique ability of guava, with regular use, to lower blood pressure.

Its vitamin and mineral composition is ideal for hypertensive patients. With daily consumption of guava, you can completely normalize blood pressure!

Therefore, we recommend that you pay close attention to this tropical fruit.

How to use guava correctly?

You may prefer the dense, slightly unripe green guava to your taste. But most people like ripe fruit. They have a very thin skin, which is not only optional but also not recommended to be cut off. The peel contains the same beneficial substances as the pulp, but in even greater concentration. Therefore, it is best to thoroughly wash the ripe fruit, cut it into slices, like an apple or pear, remove the seeds and so eat. If the seeds are small, you can eat guava with them. But about hard, large bones, you can inadvertently damage your teeth.

Guava works great in fruit salads, but keep in mind that its strong taste and smell will "clog" the rest of the ingredients, so literally put a quarter of the fruit on a whole plate of salad. And in continuation of our conversation, let me recommend you a special salad recipe for lowering blood pressure.

On the subject: Magnesium is the most important mineral for hypertension!

Avocado salad for hypertension

Now let's talk about avocado - this fruit is much better known, and is found on the shelves of our supermarkets much more often. Avocado, like guava, lowers blood pressure when eaten regularly due to its unique vitamin and mineral composition. But this green, oily fruit is much higher in calories than guava, so it is better to eat it in salads. Another reason to cook salads from avocado is its specific taste, which not everyone likes.

So, for a special salad for hypertension, you will need:

• Avocado - 1 piece;
• Onions - 1 head one and a half times smaller than an avocado;
• Pine nuts - 1 tablespoon;
• Sesame seed - 1 tablespoon
• Freshly squeezed lemon or lime juice - 1 teaspoon;
• Cold-pressed olive oil - 1 tablespoon.

Choose a large, but not overripe avocado. The pulp should separate well from the stone, but not creep in the hands. Grate the peeled avocado on a coarse grater, finely chop the onion, lightly fry the sesame seeds and pine nuts in a dry frying pan until golden brown. Toss the avocado, onion, lemon juice and olive oil, and sprinkle sesame seeds and nuts on top of the salad. To diversify the taste of this healthy dish, you can add finely chopped herbs, ground pepper. But putting salt is not recommended, since it retains water in the body, which means it is not useful for people with high blood pressure.

The author of this recipe is Dmitry Obgal, in more detail in the author's video:

The avocado seed has an interesting property: if you put it in a ready-made salad, it will stay fresh for much longer and will not darken. There is a scientific explanation for this - the bone contains a natural preservative. In addition to it, there are a lot of useful substances, so you do not need to throw away the seeds from the avocado. Peel them from the top brown rind, cut into pieces and dry for 2-3 days, and then grind with a coffee grinder. The resulting reddish powder can be stored in a tightly closed glass jar and used as a seasoning to keep your food in the refrigerator longer.

Article author: Mochalov Pavel Alexandrovich | d. m. n. therapist

Education: Moscow Medical Institute. IM Sechenov, specialty - "General Medicine" in 1991, in 1993 "Occupational Diseases", in 1996 "Therapy".