Feijoa

The feijoa (feijoa sellowiana) was first collected in the wilds of southern Brazil by a German explorer Freidrich Sellow. It was a favourite fruit of the local Indians. In 1815 it was introduced to Europe by French botanist and horticulturist, Dr Edouard Andre, in 1890. It was named after Brazilian botanist, Joam da Silva Feijo. Feijoas were introduced into New Zealand in the 1920`s and today it is a major industry both domestically and export resulting in NZ being the major international supplier of the sought after fruit. New Zealand’s ideal climate produced large fruit, and few pest enabled feijoa’s to be grown organically (chemical sprays therefore are not applied to New Zealand fruit, making NZ feijoa’s some of the most natural fruit available). The New Zealand season runs from late March to June as it does in Australia. In some countries it is called pineapple guava, although it is not from the same family as the guava.

Benefits of Feijoa

– Vitamin B1, Thiamin
– Vitamin B2, Riboflavin
– Vitamin B3, Niacin
– Vitamin B5, Pantothenic Acid
– Vitamin B6, Pyridoxine
– Vitamin B9, Folate (good amount)
– Vitamin C (large amount)
– Calcium
– Iron
– Magnesium
– Phosphorus
– Zinc
– Copper
– Manganese
– Protein
– Natural Fats
– Carbohydrates
– Calories

Health Benefits of Feijoa

– Reduces Risk of some Cancers
– Helps Protect from free radical damage
– Improves wound healing
– Helps prevent frequent colds
– Helps prevent frequent infections
– Improves Lung health
– Reduces Chances of anemia
– Improves your blood
– Improves nerve function
– Reduces chance of osteoporosis
– Lowers Risk of Alzheimer’s disease
– Helps Prevent irritability
– Reduces Depression chances
– Helps Improve short term memory
– Reduces chances of gingivitis