What is the difference between red vs. white guava in terms of antioxidant content? With most fruits and vegetables, the darker the color, the most antioxidants they contain. That's because the colored pigments are the primary source of anthocyanins and phenolic compounds. In the case of guava, the results are a bit different... the darker varieties (red or pink guava) contain about 20% less antioxidants than white guava. This may seem bizarre but keep in mind that since we do not consume the skin, what's on the outside has very little relation to the nutritional content of the fruit's pulp.
ORAC Source
USDA Database for the Oxygen Radical Absorbance Capacity (ORAC) of Selected Foods, Release 2 - Prepared by Nutrient Data Laboratory, Beltsville Human Nutrition Research Center (BHNRC), Agricultural Research Service (ARS), U.S. Department of Agriculture (USDA) - May 2010