What is Feijoa?

The feijoa is the result of Feijoa sellowiana, a species belonging to the Myrtaceae family and is closely related with guava that with allspice. Native to South America, today the feijoa is widespread in Brazil, Argentina, Bolivia and New Zealand.


What are the nutritional properties of feijoa?

100 g of feijoa bring in approximately 46 Calories broken down as follows:

  • 78% carbohydrates
  • 16% lipids
  • 6% protein


In particular, 100 g of feijoa bring:

  • 0.98 g of protein
  • 0.6 g of lipids
  • 13 g of carbohydrates
  • 6.4 g of fiber
  • 32.9 mg of vitamin C
  • 0.295 mg of niacin
  • 0.223 mg of pantothenic acid
  • 0.16 mg of vitamin E
  • 0,067 mg of pyridoxine
  • 0.018 mg of riboflavin
  • 0,006 mg of thiamine
  • 23 micrograms of folate
  • 3.5 micrograms of vitamin K
  • 6 IU of vitamin A
  • 172 mg of potassium
  • 19 mg of phosphorus
  • 17 mg of calcium
  • 9 mg of magnesium
  • 3 mg of sodium
  • 0.14 mg of iron
  • 0.084 mg of manganese
  • 0.06 mg of zinc
  • 0.036 mg of copper

The feijoa is a source of beta-carotene (2 g in 100 g), beta-cryptoxanthin (3 micrograms in 100 g), lutein and zeaxanthin (27 micrograms in 100 g) and lycopene (5 g in 100 g).


When should you not eat feijoa?

No harmful interactions between the feijoa and drugs or other substances have been found. If in doubt it is good to seek advice from your doctor.


Seasonality of feijoa

The season of feijoa varies depending on the place of origin. In Brazil it appears on the market in March and is available until July. In New Zealand it is marketed primarily between March and June.


Possible benefits and drawbacks of feijoa

The feijoa is a good source of fiber and acts as a laxative and helps to protect the colon from the appearance of tumors. Its vitamin C helps strengthen the immune system and fight free radicals, while the B vitamins promote the proper functioning of the metabolism. In general, this fruit is appreciated for its reduced caloric intake, for the absence of cholesterol and for the wealth of antioxidants, such as lycopene (the same molecule that gives the tomato its typical red color).

Feijoa consumption does not seem to be associated with any danger to human health.