All materials on the website are for informational purposes only. Before use, consultation with a specialist is necessary.

The benefits and harms of Feijoa

This berry is the closest relative of the myrtle of the ordinary: the same one used to make aromatic oil. Like all myrtle, pineapple guava is rich in various biologically active substances. Originally this berry from South America, but also in the 20-30 years of the last century it was brought and began to cultivate in the Soviet republics of Transcaucasia, Turkmenistan, the Crimea. Therefore, this exoticism is already claims to be an old-timer. But conveyed feijoa not quite ripened: in no other way. However, to its beneficial properties and taste it has little effect, and the taste of feijoa is worthy of attention: it looks like a pineapple, kiwi and strawberries at the same time, and the smell of magic. And the berries ripen and can be at home, so if you have got a solid fruit, just forget about them until the time when their flesh will look like a jelly. It was then fully unfold their taste, aroma and beneficial properties.

Some even confuse what Feijoa peels, in which a lot of tannins, not as tasty as the fruit itself, so spoils the impression about him. Well, it can be cut and brewed as a tea. Benefits As with all fruits and berries, pineapple guava contains a lot of sucrose and vitamins (all of them!), And C, and their content is increased when the fruit ripens. Many in it, and pectin as well as fiber. But amino acids do not so much: alanine, asparagine, tyrosine, glutamine and arginine. But not quite typical for fruits, and plants in general, is the presence of large amounts of iodine Feijoa: feijoa in it no less than in seafood and fish. Rich in this berry also on the macro-and micronutrients. For example, for copper - a rare element in any products, manganese, are actively involved in many metabolic processes, iron and zinc.

Special attention is given peel pineapple guava. Here and tannins, and antioxidants, and catechins and other phenolic substances. Therefore, it is good for the prevention of cancer, can be used to treat intestinal disorders, and poisoning. So, we do not throw it, and cut off, zasushivat and drink tea as a regular. But with the pulp feijoa can do anything: there are just so jam boil, add in cakes, salads (not just sweet), compotes, sauces, but at least in the soup. But the most popular, we simply grind with sugar feijoa. Well, a good amount of oil allows the use of feijoa to manufacture cosmetics. And it can be cultivated at home. Here are just a long time it grows, feijoa - benefits and harms it will be felt only in five years, when the plant starts to bear fruit. Harm uniqueness feijoa, benefit and harm of which only examines the last 40 years, is that the fruit does not cause allergies. But diabetics to eat is not recommended - a lot of sugars. Yet it can not have those who work hard thyroid gland - iodine after all! You can not eat overripe pineapple guava, and eat it with milk: bowel disorder guaranteed. And always remember about individual intolerance.