Category Archives: nutrition
On the 4th of June we have a new product on our line. It is a guava candy with NO sugar and all natural ingredients. This is good news for diabetics.
El ATE es hecho con puré de guayaba LA GUAVA SAUCE y con miel de ágave. Es rico en vitamina C y fibra pero sin subir su nivel de azúcar. Pueden ver el artículo en la siguiente página que en moderación es bueno. Lo tenemos un presentación ‘del día’ con la dosis de un día de dulce en cada paquete. Si les interesa tenemos venta en cajas de 50 piezas y de 150 piezas con entrega a domicilio a partir del 15 de junio.
Purés y Derivados de Nayarit
vacuum packaged in bags of up to 2 kg
Brix 33-37, Water Activity 0.96 pH 3.5-3,8
ATES of Guava (Guava Paste)
Shelf life 6- 8 months
Ingredients: Guava sauce, Cane Sugar, Glucose, citric acidb) ATE with chile
in presentations of 70 gram (Approx. 5 balls)
Ingredients: Guava sauce, Cane Sugar, Glucose, citric acid, chile powder (red peppers), saltShelf life 6- 8 months
c) ATES with chocolate
in presentations of 80 grams (approx.)
Ingredients: Candy: Guava sauce, Cane Sugar, Glucose, citric acid
Chocolate: sugar milk powder, cacao paste, cacao, butter lecithin, vanilla, salt
Cookie; Wheat flour, sugar, vegetable oil, salt
Shelf life 6- 8 months
ATES liquid sweetened guava paste
for baking or ice cream in presentations of 20 Kg
Ingredients: Guava sauce, Cane Sugar, Glucose, citric acid, potassium sorbate
Shelf life 6- 8 months
Raw guavas are eaten out-of-hand, but are preferred seeded and served sliced as dessert or in salads. More commonly, the fruit is cooked and cooking eliminates the strong odor. A standard dessert throughout Latin America and the Spanish-speaking islands of the West Indies is stewed guava shells (cascos de guayaba). Guava halves with the central seed pulp removed are strained and added to the shells while cooking to enrich the syrup. The canned product is widely sold and the shells can also be quick-frozen. They are often served with cream cheese. Sometimes guavas are canned whole or cut in half without seed removal.
Bars of thick, rich guava paste and guava cheese are staple sweets, and guava jelly is almost universally marketed. Guava juice, made by boiling sliced, unseeded guavas and straining, is used in Hawaii in punch and ice cream sodas. A clear guava juice with all the ascorbic acid and other properties undamaged by excessive heat, is made in South Africa by trimming and mincing guavas, mixing with a natural fungal enzyme (now available under various trade names), letting stand for 18 hours at 120º to 130º F (49º-54º C) and filtering. It is made into sirup for use on waffles, ice cream, puddings and in milkshakes. Guava juice and nectar are among the popular canned or bottled fruit beverages of the Caribbean area. After washing and trimming, whole guavas in syrup or sprinkled with sugar can be put into plastic bags and quick-frozen.
There are innumerable recipes for utilizing guavas in pies, cakes, puddings, sauce, ice cream, jam, butter, marmalade, chutney, relish, catsup, and other products. In India, discoloration in canned guavas has been overcome by adding 0.06% citric acid and 0.125% ascorbic acid to the sirup. For pink sherbet, French researchers recommend 2 parts of the cultivar ‘Acid Speer’ and 6 parts ‘Stone’. For white or pale-yellow sherbet, 2 parts ‘Supreme’ and 4 parts ‘Large White’. In South Africa, a baby-food manufacturer markets a guava-tapioca product, and a guava extract prepared from small and overripe fruits is used as an ascorbic-acid enrichment for soft drinks and various foods.
Dehydrated guavas may be reduced to a powder which can be used to flavor ice cream, confections and fruit juices, or boiled with sugar to make jelly, or utilized as pectin to make jelly of low-pectin fruits. India finds it practical to dehydrate guavas during the seasonal glut for jelly-manufacture in the off-season. In 1947, Hawaii began sea shipment of frozen guava juice and puree in 5-gallon cans to processors on the mainland of the United States. Since 1975, Brazil has been exporting large quantities of guava paste, concentrated guava pulp, and guava shells not only to the United States but to Europe, the Middle East, Africa and Japan.
Canned, frozen guava nectar is an important product in Hawaii and Puerto Rico but may be excessively gritty unless stone cells from the outer flesh and skin are reduced by use of a stone mill or removed by centrifuging.
Food Value Per 100 g of Edible Portion of Guava*
Moisture 77-86 g
Crude Fiber 2.8-5.5 g
Protein 0.9-1.0 g
Fat 0.1-0.5 g
Ash 0.43-0.7 g
Carbohydrates 9.5-10 g
Calcium 9.1-17 mg
Phosphorus 17.8-30 mg
Iron 0.30-0.70 mg
Carotene (Vitamin A) 200-400 I.U.
Thiamine 0.046 mg
Riboflavin 0.03-0.04 mg
Niacin 0.6-1.068 mg
Vitamin B3 40 I.U.
Vitamin G4 35 I.U.