It is a very good source of fiber, vitamin A and vitamin C, contains 50% of the recommended daily amount of vitamin A (carotene) and 10% of the recommended daily amount of vitamin C, per fruit consumed. It is free of fats, saturated fats and cholesterol. Potassium stands out among its mineral composition, and Magnesium and Iodine in discrete amounts. The Paraguayan has a positive influence on the protection of stomach cancers, and can even prevent anxiety or stress.
• Advice for its conservation and consumption:
We recommend keeping the Paraguayan in the refrigerator and consume at room temperature. The Paraguayan is a climacteric product (mature after the harvest), this last one is very important because you can decide how to consume it, whether hard and crispy or soft and juicy. Simply by leaving it for a while at room temperature (until it gives way slightly to the palm of your hand), you can get a point of maturation to your personal taste. The Paraguayan is consumed mainly in fresh, although it is also used in fruit salads and sangria (typical in Spain).