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Compare pink guava and white guava
when eating to control blood sugar. 

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White apricot is notable for its high
primary content, especially the meat 

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near the shell and around the seeds. 

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Primary ingredients slow down the
absorption of sugar, stabilize blood 

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sugar after meals, important for people with diabetes or metabolic syndrome. 

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Persimmons are pink in color from
lycopene, a powerful antioxidant, 

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protecting cells from oxidative death,
reducing the risk of cardiovascular 

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disease and damage to blood vessels. 

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Combined with vitamin C, lycopene helps
protect the pancreas and blood vessel 

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walls from the harmful blockage of high blood sugar. 

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The sweet pink guava meat is mild but
has little impact on blood sugar thanks to its abundant primary nutrients. 

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Eating white or pink guava provides
primary nutrients, antioxidants, 

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vitamins and minerals that help balance
metabolism and protect cells. 

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Both are low in sugar, rich in primary
substances, suitable for people with diabetes. 

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But pink guava looks better thanks to
lycopene and stable primary substances 

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that help keep blood sugar stable and protect the heart. 

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It is best to eat lotus in both types,
combine green vegetables, whole grains and eat whole fruits. 

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To fully utilize the primary nutrients,
vitamin C and minerals, while supporting 

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cardiovascular health and balancing blood sugar.