While I was out at the supermarket buying mushrooms for my stir-fry veggies, I decided to pick up some watercress, guava and small, fuji apples
Tonight's juice consisted of all of the above, plus some spinach, parsley and two small green pepper.
Watercress and other cabbage greens are among the most highly nutritious vegetables. They provide an excellent source of vitamins B6, C, manganese, and carotenes. Greens in the cabbage family also provide a very good source of fiber, iron, copper, and calcium. The greens are also a very good source of vitamins B1, B2, and E. Greens like these provide almost three times as much calcium as phosphorous. Great news because high intake of phosphorous is linked to osteoporosis. As a member of the cabbage family, watercress also has anticancer properties. Caution. If you have hyperthyroidism you should avoid eating watercress because of its high iodine content.
I bought the guava today because it's ripe scent was wafting under my nose as I stopped near it to pick up some bananas. Watercress has a bit of a sharp taste so I thought guava would be just the thing to tame it down. Guava is a tropical fruit that has a green rind, white or pinkish flesh and small seeds. It is preferred by many people over oranges because it has more Vitamin C. The nutritional content of guava includes calcium, potassium, iron, folic acid, nicotinic acid, Vitamin A and B, Vitamin C and fiber. All these minerals and nutrients are great for the body.
Guava can help with many health issues, including: constipation, colds and coughs, controlling high blood pressure, weight loss, improve appearance of the skin, improve poor circulation, and battle type 2 diabetes by lowering blood glucose. Not to mention, it's taste is so tantalizingly different from all other fruits I've eaten.