What vitamins are in feijoa?

In winter, during a lack of vitamins, when store shelves and trays of street vendors are poor on vegetables and fruits, so necessary to the body, feijoa will come to the rescue. This subtropical beauty appears at us on sale in the late autumn, and it can be eaten from October to January. Before turning to a detailed consideration of the question of what vitamins are contained in feijoa, it will not be superfluous to mention its mineral composition.

Composition of feijoa

It contains various macro- and microelements (calcium, copper, iodine, zinc, potassium, phosphorus). As for nutritional value, feijoa consists of fats (0.8 g per 100 g of product), proteins (1 g per 100 g of product), carbohydrates (14 g per 100 g), 3% pectin, up to 10% sugar, about 90 compounds of essential oils, unsaturated fatty acids (0, 5 g), unsaturated fats (0, 2 g), dietary fiber (10 g). Important is that in the subtropical delicacy feijoa is a storehouse of the following vitamins:

The most interesting thing is that the fruit has an astringent taste simply because it is in its peel contains a large number of different useful compounds (including phenolic).

The content of iodine in feijoa

Separately it is worth mentioning that in its composition there are compounds of iodine, which are characterized by rapid solubility. It is noted that the feijoa shrub does not grow far from the sea breeze, which carries the droplets of volatile iodine. So, per 100 g of the product falls to 0, 6 mg of the 53rd element of the periodic table.

In the plant world, by the amount of iodine, this fruit is superior to laminaria or sea kale.