Feijoa
Feijoa is a small evergreen shrub with a dense spreading crown. The plant is native to the tropics, and first appeared in European countries in 1890. Later, the feijoa from France was brought to the Transcaucasus, Azerbaijan, Turkmenistan, the Crimea and Georgia, where it took root well.
The ratio of BJU in the product
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Feijoa was discovered by the Brazilian botanist João da Silva (Silva) Feijo. Later, the botanist Otto Karl Berg gave the name to this plant in honor of the discoverer.
Feijoa is a thermophilic plant, however, based on the experience of growing in the Krasnodar Territory and Crimea, it can tolerate frosts down to -10 ˚С.
The shrub blooms in June-July, and the feijoa fruits ripen in October-November. Feijoa bears fruit abundantly. Even indoor plants are harvested up to three kilograms of fruit, and from shrubs on the plantation - up to thirty kilograms.
The feijoa fruit is an oblong greenish or yellowish polyspermous berry, reaching five to seven centimeters in size. Depending on the variety, the weight of the fruit varies from 25 to 125 grams. The ripe fruit has a juicy, slightly sour pulp with small, oval seeds. Its rind is tart and dense enough.
Feijoa fruits are harvested unripe. The peel of unripe fruit has a characteristic glossy sheen. They ripen during storage or transportation. The beneficial properties of feijoa at such ripening, according to experts, are not lost. Ripe fruits spoil quickly enough. Feijoa smells like a mixture of strawberries and pineapple and has a sweet and sour taste. The pulp of a ripe fruit should be transparent. If the pulp is white, then the feijoa has not yet ripened, and if it is brown, then the fruit is already spoiled.
Feijoa nutritional value and calories
One hundred grams of feijoa contains 86 g of water, 1 g of protein, 0.8 g of fat, 10 g of carbohydrates and 0.74 g of ash.
The fruit contains 8 μg of vitamin B1, 32 μg of vitamin B2, 0.29 mg of niacin, 0.23 μg of vitamin B5, 0.05 mg of vitamin B6, 38 μg of folic acid.
100 g of fruit contains 155 mg of potassium, 17 mg of calcium, 3 mg of sodium, 9 mg of magnesium, 20 mg of phosphorus, 80 μg of iron, 70 μg of iodine, 85 μg of manganese, 55 μg of copper, 40 μg of zinc.
100 g of feijoa contains about 50 kcal.
Feijoa benefits
The benefits of feijoa can hardly be overestimated. First of all, the benefit of feijoa is that these berries contain much more iodine than any other food. In terms of iodine content, this fruit is on a par with seafood and kelp. Iodine in its composition is contained in the form of water-soluble compounds. Feijoa shrubs get it from sea breezes, which are rich in volatile iodine. Therefore, only fruits grown by the sea under the sun bring true benefits to the body.
In addition to iodine, sucrose, fiber, pectin, feijoa contains more than other berries.
In medicine, these berries are used for vitamin deficiency, inflammatory diseases of the digestive tract, pyelonephritis, bronchitis, Graves' disease, gout, painful menstruation, rheumatism, vomiting, diarrhea. Regular consumption of fruits helps to reduce the concentration of cholesterol in the blood plasma and lower high blood pressure. For flu and colds, it is useful to use feijoa with warm tea in the form of jam. Boiled, fresh or pureed fruits are very useful for atherosclerosis.
Feijoa essential oils are used dermatologically as an effective anti-inflammatory agent. The extract of these fruits has pronounced antifungal and antibacterial properties. The beneficial properties of feijoa are often used in cosmetology. Cosmetic masks based on it have a rejuvenating, nourishing and anti-inflammatory effect.
The bark and leaves of feijoa shrubs are used as an antiseptic and disinfectant to heal wounds and ulcers. Decoction of the leaves relieves toothache and relieves bleeding gums.
The peel of these fruits contains catechins and leukoanthocyanins, powerful antioxidants. Regular consumption of the peel reduces the risk of developing cancer. Therefore, this fruit is most useful not to peel and eat it whole. However, the peel spoils the taste of feijoa a little because of the tart, astringent taste, so it is best to dry and brew it with tea.
It is recommended to eat at least four fruits daily.
Using feijoa
Most often, feijoa fruits are eaten raw, but some chefs prepare compotes, desserts, marinades, preserves from these fruits, add them to fruit and vegetable salads. In salads, feijoa is in perfect harmony with citrus and oily fruits, as well as with carrots, beets and apples.
An excellent dessert is obtained from grated fruits mixed with sour cream or yogurt.
Fruit is often used for making wine and various tinctures, as well as filling for baked goods.
Very often, feijoa is ground with sugar. When candied, the taste and health benefits of feijoa remain unchanged.
Due to the high concentration of sugar, the fruits are contraindicated in diabetes and obesity.
Feijoa storage conditions
Feijoa can be kept in the refrigerator for one to two weeks. When stored, they lose moisture and become sweeter.
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