Feijoa is comparable to seafood in the presence of such an essential substance as iodine. The pulp contains water-soluble iodine compounds – up to 40 mg per 100 g of product. It should be borne in mind that only fruits grown in the inconsequential proximity to the sea have this amount.
Useful Properties
Feijoa fruits are useful for the prevention and treatment of thyroid diseases, atherosclerosis, vascular congestion, vitamin deficiency. With diseases of the gastrointestinal tract, gastritis with low acidity, diseases of the kidneys and urinary tract, pyelonephritis. For treatment, fresh fruits mashed to a state of puree are used, or decoctions and infusions. Feijoa peel is astringent and therefore of little use for food. But the decoction from the peel precisely because of these properties is an excellent anti-inflammatory agent. Feijoa is an excellent antioxidant.
Adepts of traditional medicine believe that regular consumption of fruits in food has a preventive effect on cancer.
Feijoa is usually eaten fresh, or mashed from mashed fruits with sugar. They also make jam, jam or compote. Processed fruits are used in the confectionery industry to make candies, candied fruits, cake decorations and cocktails.
