If you eat only fish meat and guava which are vitamins you are getting from these food items

Some types of fish has Vitamin A which is health for your eyes, skin, teeth and bones. Fish carries three main vitamins that include B-6, B-12 and niacin which help the body to support a healthy nervous system. Fish like Halibut, swordfish, herring, pollack and haddock provide excellent vitamins. 

Vitamin D helps body in absorbing calcium and many types of fish are good sources.  A good dose of Vitamin E, an antioxidant that helps in protecting your cells from damage is available in many types of fish. 

Fish is one of the healthiest foods and it has high protein and vitamin D. Fish is also a great source of omega-fatty acids which is excellent for your body and brain. Filled with high-quality protein, iodine and various vitamins and minerals, fish has excellent health benefits. Among fatty species, fish is the healthiest including salmon, trout, sardines, tuna and mackerel are higher in fat based nutrients. 

This includes vitamin D, fat-soluble nutrient that many lack and it is important to consume fish at least one or twice in a week. Fatty fish also has omega-3, fatty acids, which are strongly linked to  reduced risk of many diseases.

To meet your Omega-3 requirements, eating fatty fish at least once or twice a week is definitely essential.

If you are a vegetarian, opt for omega-3 supplement made from microalgae. 

As heart attacks and strokes are most common causes of premature death, fish is considered as one of the most healthy foods for heart that you can eat.

Heart attacks and strokes are the two most common causes of premature death which is why fish considered as heart-healthy foods you can have. Fish is very healthy.  

The omega-3 fat is essential for brain and eye development and this called as docosahexaenoic acid (DHA).

This is highly recommended for pregnant and breastfeeding women to have high content of omega-3 fatty acids. Low-mercury fish such as salmon, sardines and trout are very good for women and this should be limited to 340 grams per week.

Guava fruit is a rich source of vitamin C and it has antioxidants that slow down or stop the harmful effects of oxidation which is a chemical reaction in which oxygen is added to a chemical element or compound.

Guava leaves carry chemicals with antioxidants. As a source of energy, dietary fiber, vitamins and minerals, it contains vitamin C, A,E, B-vitamins along with Potassium, Phosphorus, Magnesium, Calcium, Sodium and Zinc.