Fruit
Flesh
Flesh of feijoa is the primary edible interior once peel, pit or core is dealt with. It carries main flavour and texture. Slice, dice or purée; cook gently if delicate. Discard bruised or off areas. ripeness and cut size drive timing more than complex technique. Save clean trimmings for stock, crumbs or compound butters when they suit the ingredient.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 0.32 g
- Saturated Fat 0.05 g
- Trans Fat 0 g
- Monounsaturated Fat 0.1 g
- Polyunsaturated Fat 0.1 g
- Cholesterol 0 mg
- Sodium 4.96 mg
- Salt 0.01 g
- Total Carbohydrate 12.5 g
- Dietary Fibre 1.98 g
- Total Sugars 10.6 g
- Complex / starch 1.01 g
- Protein 0.82 g
- Water 87.6 g
- Energy 56.2 kcal
- Water 87.6 g
- Carbohydrates 12.5 g
- Protein 0.82 g
- Fat 0.32 g
- Saturated Fat 0.05 g
- Monounsaturated Fat 0.1 g
- Polyunsaturated Fat 0.1 g
- Omega-3 0.01 g
- Vitamins 38.7 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.03 mg
- Vitamin B2 — Riboflavin 0.04 mg
- Vitamin B3 — Niacin 0.41 mg
- Vitamin B6 0.08 mg
- Vitamin B7 — Biotin 1 µg
- Vitamin B9 — Folate 14.8 µg
- Vitamin C 2 mg
- Vitamin E 0.29 mg
- Vitamin K 4.8 µg
- Minerals 384 mg
- Major Minerals 383 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.01 g
Vitamins
vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.03 · vitamin-b2-riboflavin: 0.04 · vitamin-b3-niacin: 0.41 · vitamin-b5-pantothenic-acid: 0.2 · vitamin-b6: 0.08 · vitamin-b7-biotin: 1 · vitamin-b9-folate: 14.8 · vitamin-e: 0.29 · vitamin-k: 4.8 ·
Minerals
Flesh of Feijoa: composition reflects this culinary part relative to the whole ingredient.
History
Cold storage and transport made feijoa a year-round kitchen staple in many regions, including named flesh portions.
Cold storage and transport made feijoa a year-round kitchen staple in many regions, including named flesh portions.
Market gardeners and growers selected feijoa for flavour, yield and keeping quality, including named flesh portions.