Guava is widely recognised as a diabetic-friendly fruit due to its low glycemic index, high dietary fibre, vitamin C, and antioxidant content. These properties help maintain stable blood sugar levels. Available in pink and white varieties, both types offer unique nutritional benefits. Pink guava is rich in lycopene and vitamin A, which support heart health and reduce cancer risk. White guava contains more vitamin C and fibre, boosting immunity and aiding digestion. For people with diabetes, pink guava is generally considered better because of its higher fibre content, which slows sugar absorption and keeps blood sugar stable. Experts recommend consuming the entire fruit, including the skin and seeds, to maximise fibre intake and overall health benefits. Eating one to two guavas daily as a raw snack, without added sugar, can effectively support diabetes management when combined with a balanced diet.
Nutritional benefits and which colour is better for diabetics
Pink guava contains more fibre, which slows glucose absorption and stabilises blood sugar levels. It is also rich in lycopene, an antioxidant that protects the heart and reduces cancer risk. The pink variety has more vitamin A, giving it its bright colour. White guava offers higher vitamin C and fibre, boosting immunity and improving digestion. It also helps regulate bowel movements and lowers LDL cholesterol. For diabetics, pink guava is generally preferred due to its superior fibre and antioxidant profile. However, consuming the entire fruit—both pink and white parts—provides the best combination of nutrients. Experts recommend eating one to two guavas daily, raw and without sugar, as part of a balanced diet.
Source: Link