scored 87/100
Feijoa is a subtropical fruit native to South America with a creamy, guava-like texture and exceptional fiber content, providing 6.4g per 100g along with notable vitamin C and potassium for cardiovascular and digestive health.
12.3 g net carbs after fiber.
Representative amounts for this food, not measured for this item. Real content varies widely by variety, ripeness and storage.
These are the scored components, not a sum: the published score also reflects normalisation across the catalog, so the parts above will not add to 87.
Feijoa (Acca sellowiana), also called pineapple guava, originated in the highlands of southern Brazil, Paraguay, and Argentina. This egg-shaped green fruit has become increasingly valued in longevity nutrition for its extraordinary soluble fiber content—primarily pectin—which comprises over 40% of its dry matter. This fiber profile is particularly relevant for healthy aging, as it supports both gut microbiota diversity and lipid metabolism. Feijoa's vitamin C content (32.9mg per 100g) contributes to collagen synthesis and immune function, while its 172mg potassium supports healthy blood pressure regulation—critical for cardiovascular longevity. The fruit's dense nutrient-to-calorie ratio (only 61 kcal per 100g) makes it ideal for weight management in aging populations. Additionally, feijoa contains polyphenolic compounds, including flavonoids like quercetin and chlorogenic acid, which demonstrate antioxidant properties relevant to age-related disease prevention. The edible skin contains the highest concentration of bioactive compounds, making whole-fruit consumption preferable. Though underutilized in many Western diets, feijoa's combination of prebiotic fiber, micronutrient density, and polyphenol content positions it as a functional food for healthy aging and longevity optimization.
Feijoa's high pectin and soluble fiber act as prebiotics, feeding beneficial bacteria and producing short-chain fatty acids (butyrate) that strengthen the intestinal barrier and reduce systemic inflammation
Potassium supports vasodilation and healthy blood pressure; soluble fiber binds bile acids and cholesterol, reducing absorption and supporting HDL levels
Vitamin C is essential cofactor for collagen cross-linking; polyphenols like chlorogenic acid and quercetin scavenge reactive oxygen species and reduce inflammation-driven aging
High fiber content (6.4g/100g) slows gastric emptying and glucose absorption, while low glycemic load prevents insulin spikes; promotes sustained satiety
Vitamin K activates osteocalcin for bone mineralization; acidic polyphenols enhance mineral absorption in the distal intestine
Feijoa's low glycemic load and prebiotic fiber make it suitable any time of day. Mid-morning or as post-lunch snack allows digestive enzymes and microbiota optimal conditions for fiber fermentation; evening consumption aids overnight colonic butyrate production for intestinal barrier repair during sleep.
Fasting-compatible
Well-tolerated during fasting windows due to minimal calories and no digestive load; however, high fiber may cause mild bloating if consumed in excessive quantities on an empty stomach—start with 1 fruit
Per 100 g of the default form. Bars show how much higher or lower feijoa is than the average across 95 peer foods in this category. Green means a favorable direction; amber means the opposite.
Feijoa is classified as a fruit. Feijoa is a subtropical fruit native to South America with a creamy, guava-like texture and exceptional fiber content, providing 6.4g per 100g along with notable vitamin C and potassium for cardiovascular and digestive health.
Feijoa scores 87/100 in Formulate, making it a great choice. Its strongest contributions come from Vitamin C, Vitamin B6, Folate. The score blends nutrient density, fiber, healthy fats, protein quality, bioactive compounds, and glycemic impact.
Not particularly. A 140 g serving provides about 1 g of protein (~2% of the 50 g daily value).
Yes — it's a high-fiber food. A 140 g serving provides about 9 g of fiber (~32% of the 28 g daily value).
In a 140 g serving, feijoa is highest in Vitamin C (~51% DV), Vitamin B6 (~19% DV).
Not really. A 140 g serving has about 12.3 g of net carbs (21.3 g total minus 9 g fiber).
Best any time of day. Feijoa's low glycemic load and prebiotic fiber make it suitable any time of day. Mid-morning or as post-lunch snack allows digestive enzymes and microbiota optimal conditions for fiber fermentation; evening consumption aids overnight colonic butyrate production for intestinal barrier repair during sleep.
A typical serving is around 140 g (~85 kcal), based on the FDA's Reference Amount Customarily Consumed for this food category. There's no fixed daily target — most adults benefit from rotating feijoa alongside several other fruit sources.
Feijoa pairs nicely with: Pair with probiotic yogurt or kefir because the prebiotic fiber in feijoa selectively feeds beneficial lactobacilli and bifidobacteria, enhancing the probiotics' colonization; Combine with fatty fish (salmon, mackerel) because fat-soluble vitamin K in feijoa skin is absorbed more efficiently with dietary fat, supporting bone mineralization; Eat with leafy greens (spinach, kale) because both are rich in vitamin K and polyphenols, creating a synergistic antioxidant and anti-inflammatory effect; Pair with nuts (almonds, walnuts) because healthy fats enhance polyphenol absorption and prolong satiety, while nuts provide magnesium to complement feijoa's potassium for cardiovascular health.
Encyclopedia entries that supply the same signature nutrients feijoa contributes. Click through to see clinical dose ranges, evidence quality, and bioavailable forms.
These are the nutrients feijoacontributes meaningfully toward (≥10% DV per 100 g serving). Click one to see what it does in the body, which supplements concentrate it, and which other foods are top sources.