FEIJOA
The fruits of the feijoa (
Acca sellowiana)
exhibit a relatively limited vitamin profile, with the exception of ascorbic acid (47.0% of the Daily Value [DV] per 100 g).
Regarding the mineral profile, it is characterized by a significant concentration of
iodine (18.7% DV), as well as
silicon (56.7%),
boron (47.0%),
cobalt (14.0%),
chromium (14.0%),
rubidium (10.0%),
molybdenum (8.6%), and
potassium (6.9%).
Feijoa fruits are rich in total phytosterols (50.0% DV) and mono- and disaccharides (16.4%), with glucose (23.2% DV) and fructose (8.4%) serving as the predominant sugars. The nutritional matrix further includes dietary fiber (25.6%) and pectic substances (40.0%). Starch is absent from the composition, while sucrose is present in significant quantities (2.93 g).
The total purine base content per 100 g constitutes 8.3% of the daily allowance.
It should be noted that feijoa fruits
exhibit a capacity for the bioaccumulation of the toxic ultratrace element thallium (6.0% DV per 100 g).
MINERAL ELEMENTS
Macroelements
| Name |
Content, mass fraction per 100 g of product |
% of daily norm |
| in numbers |
visually |
| Potassium |
172.0 mg |
6.9% |
 |
| Calcium |
17.0 mg |
1.5% |
 |
| Silicon |
13.0-22.0 mg |
56.7% |
 |
| Magnesium |
9.0 mg |
2.3% |
 |
| Sodium |
3.0 mg |
0.2% |
|
| Sulfur |
5.0 mg |
0.5% |
|
| Phosphorus |
19.0 mg |
2.4% |
|
| Chlorine |
8.0 mg |
0.3% |
|
Microelements and ultratrace elements
| Name |
Content, mass fraction per 100 g of product |
% of daily norm |
| in numbers |
visually |
| Aluminum |
384.4 mcg |
1.0% |
|
| Boron |
32.9 mcg |
47.0% |
 |
| Vanadium |
2.0 mcg |
5.0% |
|
| Iron |
0.14 mg |
0.9% |
|
| Iodine |
20.0-35.0 mcg |
18.7% |
 |
| Cobalt |
1.4 mcg |
14.0% |
|
| Lithium |
5.0 mcg |
5.0% |
|
| Manganese |
80.0 mcg |
4.0% |
|
| Copper |
40.0 mcg |
4.0% |
|
| Molybdenum |
6.0 mcg |
8.6% |
|
| Arsenic |
0.1 mcg |
0.8% |
|
| Nickel |
6.0 mcg |
4.0% |
|
| Tin |
10.0 mcg |
0.5% |
|
| Rubidium |
10.0 mcg |
10.0% |
|
| Lead |
0.2 mcg |
2.0% |
|
| Selenium |
1.8 mcg |
2.8% |
|
| Strontium |
16.0 mcg |
2.0% |
|
| Thallium |
0.12 mcg |
6.0% |
|
| Fluorine |
30.0 mcg |
0.8% |
|
| Chromium |
7.0 mcg |
14.0% |
|
| Zinc |
60.0 mcg |
0.5% |
|
PROTEINS AND AMINO ACIDS
| Name |
Content, mass fraction per 100 g of product |
% of daily norm |
| in numbers |
visually |
| Total protein content |
0.98 g |
1.2% |
|
| Content of essential amino acids |
0.228 g |
1.0% |
|
| Content of non-essential amino acids |
0.491 g |
0.9% |
|
Essential Amino Acids
| Name of the acid |
Content, g per 100 g of product |
% of daily norm |
| in numbers |
visually |
| Valine |
0.026 g |
1.0% |
|
| Histidine |
0.013 g |
0.6% |
|
| Isoleucine |
0.026 g |
1.3% |
|
| Leucine |
0.039 g |
0.8% |
|
| Lysine |
0.052 g |
1.3% |
|
| Methionine |
0.010 g |
0.6% |
|
| Threonine |
0.026 g |
1.1% |
|
| Tryptophan |
0.010 g |
1.0% |
|
| Phenylalanine |
0.026 g |
0.9% |
|
Non-Essential Amino Acids
| Name of the acid |
Content, g per 100 g of product |
% of daily norm |
| in numbers |
visually |
| Alanine |
0.052 g |
0.8% |
|
| Arginine |
0.026 g |
0.4% |
|
| Aspartic acid |
0.104 g |
0.9% |
|
| Glycine |
0.039 g |
1.1% |
|
| Glutamic acid |
0.182 g |
1.3% |
|
| Proline |
0.026 g |
0.6% |
|
| Serine |
0.039 g |
0.5% |
|
| Tyrosine |
0.013 g |
0.4% |
|
| Cystine |
0.010 g |
0.6% |
|
FATS AND FATTY ACIDS
| Name |
Content, mass fraction per 100 g of product |
% of daily norm |
| in numbers |
visually |
| Total fat content |
0.6 g |
0.6% |
|
| Content of unsaturated fatty acids |
0.275 g |
0.7% |
|
| Content of omega-3 unsaturated fatty acids |
0.04 g |
1.0% |
|
| Content of omega-6 unsaturated fatty acids |
0.15 g |
1.5% |
|
| Content of saturated fatty acids |
0.148 g |
0.6% |
|
Unsaturated Fatty Acids
| Name of the acid |
Content, g per 100 g of product |
| Palmitoleic C 16:1 (omega-7) |
0.0 g |
| Oleic C 18:1 (omega-9) |
0.08 g |
| Linoleic C 18:2 (omega-6) |
0.15 g |
| Linolenic C 18:3 (omega-3) |
0.04 g |
| Stearidonic C 18:4 (omega-3) |
0.0 g |
| Gadoleic C 20:1 (omega-11) |
0.0 g |
| Arachidonic C 20:4 (omega-6) |
0.0 g |
| Eicosapentaenoic C 20:5 (omega-3) |
0.0 g |
| Erucic C 22:1 (omega-9) |
0.0 g |
| Clupanodonic C 22:5 (omega-3) |
0.0 g |
| Docosahexaenoic C 22:6 (omega-3) |
0.0 g |
| Nervonic C 24:1 (omega-9) |
0.0 g |
Saturated Fatty Acids
| Name of the acid |
Content, g per 100 g of product |
| Lauric C 12:0 |
0.0 g |
| Myristic C 14:0 |
0.0 g |
| Pentadecanoic 15:0 |
0.0 g |
| Palmitic C 16:0 |
0.11 g |
| Stearic C 18:0 |
0.02 g |
| Arachidic C 20:0 |
0.0 g |
| Behenic C 22:0 |
0.0 g |
| Lignoceric C 24:0 |
0.0 g |
Sterols
| Name |
Content, mass fraction per 100 g of product |
% of Daily Value (DV) |
| Numerical |
Visual |
| Total Phytosterols |
27.0 mg |
50.0% |
|
| Campesterol |
No data |
|
|
| Beta-sitosterol |
No data |
|
|
| Stigmasterol |
No data |
|
|
| Delta-5-avenasterol |
No data |
|
|
| Delta-7-avenasterol |
No data |
|
|
| Cholesterol |
0.0 mg |
0.0% |
– |
CARBOHYDRATES
| Name |
Content, mass fraction per 100 g of product |
% of Daily Value (DV) |
| Numerical |
Visual |
| Total Carbohydrates |
12.92 g |
3.7% |
|
| Mono- and Disaccharides |
8.2 g |
16.4% |
|
| Glucose |
2.32 g |
23.2% |
 |
| Fructose |
2.95 g |
8.4% |
|
| Galactose |
0.0 g |
0.0% |
|
| Sucrose |
2.93 g |
– |
– |
| Lactose |
0.0 g |
0.0% |
|
| Starch |
0.0 g |
– |
– |
| Maltose |
0.0 g |
– |
– |
| Dietary Fiber |
6.4 g |
25.6% |
|
| Pectin |
1.5-2.5 g |
40.0% |
 |
PURINE BASES
| Name |
Content, mass fraction per 100 g of product |
% of Daily Value (DV) |
| Numerical |
Visual |
| Total Purine Content |
11.0 mg |
8.3% |
|
Units of Measurement:
Piece (mass of one peeled fruit): 15.0-130.0 g
Standard Cup (250ml): 243.0 g
Faceted Glass (200ml): 175.0 g
Teaspoon: 7.0 g
Tablespoon: 25.0 g