Benefits of feijoa

Feijoa is a very interesting and notable plant among subtropical fruit plants. Its graceful, sour sweet, refreshing and pineapple flavored fruits have a rich chemical composition that is essential to human organisms. Each kilogram of a fresh feijoa fruit contains 3 thousand micro-grams iodine on average. This figure is much higher than the amount of iodine contained in eatable products originated form animals and vegetables , such as, sea snail, cockle, onion, garlic, egg which is very rich in iodine.

        Besides, the benefit of feijoa is determined due to the presence of other biologically active substances it contains.  The amount of vitamin C in the feijoa fluctuates between 8.8 up to 49.1 mg/%, while it makes up 5 mg/% of apple and pear, 4 mg/% of peach, plum, and greengage. It has been found out by many scientists that the catechins and leucoanthocyanins make up 223 mg /% of a feijoa fruit depending on its ripening phase, variation, and the weather conditions of its vegetation period. Most of the times the amount of R-active polyphenols in the fruits are nearly 50%.

        So, it is obvious that feijoa is a valuable source of vitamin C and vitamin R, which have a joint impact. It plays a great role in preventing and facilitating cardiovascular diseases, blood pressure and other kinds of illnesses.