3 forms & preparations
Dietary labels are inferred automatically from Guava sauce, cooked's food group, name and nutrient profile — a helpful guide, not a guarantee. Recipes and brands vary, so always read the label on packaged foods.
Very good nutrient density 42/100
How many beneficial nutrients Guava sauce, cooked delivers for its calories — scored across 24 vitamins, minerals, protein and fiber, minus saturated fat and sodium. See the most nutrient-dense foods.
Caloric ratio
Where the calories in Guava sauce, cooked come from — the split across carbs, fat & protein.
94% from carbs
-
Carbs 94%9.5 g per serving
-
Fat 3%0.1 g per serving
-
Protein 3%0.3 g per serving
What Guava sauce, cooked is a good source of
Stand-out nutrients per 100 g, by share of your Daily Value. Bold figures are an excellent source (20%+ DV).
Full nutrition breakdown
- Beneficial
- Moderate
- Limit
- Neutral
Bars are shaded by how a high amount affects your diet — green for nutrients to seek out (fiber, protein, vitamins), red for those best kept low (saturated fat, sodium, cholesterol), neutral where it depends. Each bar shows the % of your Daily Value per serving.
| Carbohydrates | Amount | % DV |
|---|---|---|
| Total Carbohydrate | 9.5 g | |
| Dietary Fiber | 3.6 g | |
| Total Sugars | 5.9 g | — |
| Fats & Fatty Acids | Amount | % DV |
|---|---|---|
| Total Fat | 0.1 g | |
| Saturated Fat | 0.0 g | |
| Monounsaturated Fat | 0.0 g | — |
| Polyunsaturated Fat | 0.1 g | — |
| Trans Fat | 0.0 g | — |
| Omega-3 Fatty Acids | 17.0 mg | — |
| Omega-6 Fatty Acids | 42.0 mg | — |
| Butyric Acid | 0.0 mg | — |
| Caproic Acid | 0.0 mg | — |
| Caprylic Acid | 0.0 mg | — |
| Capric Acid | 0.0 mg | — |
| Lauric Acid | 0.0 mg | — |
| Myristic Acid | 3.0 mg | — |
| Palmitic Acid | 34.0 mg | — |
| Stearic Acid | 4.0 mg | — |
| Palmitoleic Acid | 1.0 mg | — |
| Oleic Acid | 12.0 mg | — |
| Gadoleic Acid | 0.0 mg | — |
| Erucic Acid | 0.0 mg | — |
| Linoleic Acid | 42.0 mg | — |
| Arachidonic Acid | 0.0 mg | — |
| Eicosapentaenoic Acid (EPA) | 0.0 mg | — |
| Docosahexaenoic Acid (DHA) | 0.0 mg | — |
| Protein & Amino Acids | Amount | % DV |
|---|---|---|
| Protein | 0.3 g | |
| Histidine | 3.0 mg | — |
| Isoleucine | 12.0 mg | — |
| Leucine | 21.0 mg | — |
| Lysine | 9.0 mg | — |
| Methionine | 2.0 mg | — |
| Phenylalanine | 1.0 mg | — |
| Threonine | 12.0 mg | — |
| Tryptophan | 3.0 mg | — |
| Valine | 11.0 mg | — |
| Alanine | 16.0 mg | — |
| Arginine | 8.0 mg | — |
| Aspartic Acid | 20.0 mg | — |
| Glutamic Acid | 42.0 mg | — |
| Glycine | 16.0 mg | — |
| Proline | 10.0 mg | — |
| Serine | 9.0 mg | — |
| Tyrosine | 4.0 mg | — |
| Vitamins | Amount | % DV |
|---|---|---|
| Vitamin A (RAE) | 14.0 mcg | |
| Vitamin C | 146.4 mg | |
| Vitamin D | 0.0 mcg | |
| Vitamin E | 0.6 mg | |
| Vitamin K | 1.9 mcg | |
| Thiamin (B1) | 0.0 mg | |
| Riboflavin (B2) | 0.0 mg | |
| Niacin (B3) | 0.4 mg | |
| Vitamin B6 | 0.1 mg | |
| Folate (B9) | 5.0 mcg | |
| Vitamin B12 | 0.0 mcg | |
| Choline | 4.1 mg |
| Minerals | Amount | % DV |
|---|---|---|
| Calcium | 7.0 mg | |
| Iron | 0.2 mg | |
| Magnesium | 7.0 mg | |
| Phosphorus | 11.0 mg | |
| Potassium | 225.0 mg | |
| Sodium | 4.0 mg | |
| Zinc | 0.2 mg | |
| Copper | 0.1 mg | |
| Manganese | 0.1 mg | |
| Selenium | 0.5 mcg |
| Sterols | Amount | % DV |
|---|---|---|
| Cholesterol | 0.0 mg | |
| Phytosterols | ~ | — |
| Other | Amount | % DV |
|---|---|---|
| Alcohol | 0.0 g | — |
| Caffeine | 0.0 mg | — |
| Theobromine | 0.0 mg | — |
| Ash | 0.5 g | — |
About Guava sauce, cooked
Guava (Psidium guajava) is a fragrant tropical fruit with a thin green or yellow rind and soft, sweet flesh that ranges from creamy white to vivid pink or red, dotted with small edible seeds. Its perfume is unmistakable, often filling a whole room, and the entire fruit, skin and all, is edible. Guava is a genuine nutritional standout, packing several times more vitamin C than an orange, along with plenty of fiber, vitamin A, potassium, folate, and antioxidants like the lycopene in pink varieties.
It is eaten fresh and sliced, sometimes with a sprinkle of salt or chili, blended into juices and smoothies, and cooked down into the thick, sweet guava paste that pairs famously with cheese. The fruit also flavors jams, jellies, candies, pastries, and tropical drinks. A ripe guava gives slightly to gentle pressure and smells sweet and floral, while hard fruit is best left to ripen on the counter, then refrigerated.
Eat the crunchy seeds right along with the flesh - they are perfectly good and add extra fiber.
Source: USDA FoodData Central & FooDB. Values are per 100 g, edible portion.
Frequently asked questions
How many calories are in Guava sauce, cooked?
There are 36 calories in 100 g of Guava sauce, cooked, or about 86 calories in 1 cup (238 g).
How much protein is in Guava sauce, cooked?
Guava sauce, cooked contains 0.3 g of protein per 100 g.
How many carbs are in Guava sauce, cooked?
Guava sauce, cooked has 9.5 g of carbohydrates per 100 g.
How much fat is in Guava sauce, cooked?
Guava sauce, cooked provides 0.1 g of total fat per 100 g.
What is Guava sauce, cooked a good source of?
Guava sauce, cooked is an excellent source of Vitamin C (163% DV) and a good source of Dietary Fiber (per 100 g). Daily Values are based on a 2,000-calorie diet.
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