United States Department of Agriculture
Agricultural Research Service

National Nutrient Database for Standard Reference Release 28
Basic Report:  09143, Guava sauce, cooked
heading Nutrient Unit
Value per 100 g

cup 238g
Proximates Water g 89.56 213.15
Proximates Energy kcal 36 86
Proximates Protein g 0.32 0.76
Proximates Total lipid (fat) g 0.14 0.33
Proximates Carbohydrate, by difference g 9.48 22.56
Proximates Fiber, total dietary g 3.6 8.6
Proximates Sugars, total g 5.88 13.99
Minerals Calcium, Ca mg 7 17
Minerals Iron, Fe mg 0.18 0.43
Minerals Magnesium, Mg mg 7 17
Minerals Phosphorus, P mg 11 26
Minerals Potassium, K mg 225 536
Minerals Sodium, Na mg 4 10
Minerals Zinc, Zn mg 0.17 0.40
Vitamins Vitamin C, total ascorbic acid mg 146.4 348.4
Vitamins Thiamin mg 0.026 0.062
Vitamins Riboflavin mg 0.013 0.031
Vitamins Niacin mg 0.420 1.000
Vitamins Vitamin B-6 mg 0.090 0.214
Vitamins Folate, DFE µg 5 12
Vitamins Vitamin B-12 µg 0.00 0.00
Vitamins Vitamin A, RAE µg 14 33
Vitamins Vitamin A, IU IU 283 674
Vitamins Vitamin E (alpha-tocopherol) mg 0.55 1.31
Vitamins Vitamin D (D2 + D3) µg 0.0 0.0
Vitamins Vitamin D IU 0 0
Vitamins Vitamin K (phylloquinone) µg 1.9 4.5
Lipids Fatty acids, total saturated g 0.040 0.095
Lipids Fatty acids, total monounsaturated g 0.013 0.031
Lipids Fatty acids, total polyunsaturated g 0.059 0.140
Lipids Fatty acids, total trans g 0.000 0.000
Lipids Cholesterol mg 0 0
Other Caffeine mg 0 0