Feijoa is a tropical green fruit with a pleasant sour-sweet and slightly tart taste, as well as an original aroma. It appears on the shelves of our country in the fall, which comes in very handy, because feijoa is a storehouse of vitamins and minerals.
First of all, feijoa has a high content of water-soluble iodine, which is well accepted by the body. In terms of the amount of this element, it can compete even with some seafood, therefore, this fruit is recommended for use in case of thyroid diseases. In addition to iodine, feijoa contains calcium, sodium, potassium, magnesium and iron.
Feijoa contains a lot of pectin and fiber, which is necessary for normal bowel function. As well as sucrose, polyphenols, folic and pantothenic acid, niacin, riboflavin and thiamine, vitamins C and P. Due to this composition, this exotic fruit helps to strengthen the immune system, prevents the development of colds, atherosclerosis, gastritis and pyelonephritis. When consumed regularly, feijoa helps to normalize high blood pressure.
It is also known that feijoa fruits, which have a delicate jelly-like pulp, have pronounced antibacterial properties, especially in relation to staphylococcus and intestinal shelf. And the more tart and firm skin of the fruit is rich in antioxidants.
In addition, feijoa lowers cholesterol and purifies the blood, improves memory, prevents depression and inhibits tumor growth. With all the richness of nutrients, this fruit contains very few calories - only 24.5 kcal per 100 g of feijoa.
In autumn, it is best to eat fresh feijoa, and prepare it for the future for the winter or spring. To do this, you can grind it with sugar in a 1: 1 ratio, put it in jars and put it in the refrigerator for storage.
