The concept of superfood is often used too lightly. It’s more accurate to talk about foods that, when consumed properly and within a specific nutritional plan, bring numerous benefits to the body and overall health, both in general and for certain groups of people. In Spain, there are several native foods, but you can also enjoy many others that arrived from far away and are now fully established in everyday life on this side of the Atlantic.
Of the fruits that come from the Americas, one is especially refreshing and delicious: the guava. After an in-depth study of its health benefits, it turns out that it has been used for medicinal purposes since pre-Columbian times. In addition to its magnificent flesh, the leaves are also wonderful for preparing an infusion that makes these beneficial effects even more immediate.
Multiple uses of guava and how to prepare it
Guava is of tropical origin and is commonly consumed in the form of juice or ice cream in Central America, the Caribbean, and South America. Fresh guava contains vitamins A and C, phosphorus, potassium, and iron, which provide an immune boost for those who consume it. It also helps maintain the circulatory system and heart muscle, helping to lower blood pressure.
According to the Spanish Nutrition Foundation (FEN), guava has 273 milligrams of vitamin C , and the University of Navarra Clinic endorsed it in a study in which it was recognized as one of the foods that provide the highest amounts of vitamin C.
Guava tea, for its part, has anti-inflammatory and antioxidant potential, with the consequent rejuvenating effect.
The tea is very simple to prepare: a handful of guava leaves steeped in a liter of boiling water for five minutes. Before drinking, remove the leaves and let them steep for a while.
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