Feijoa

Nutrition per ~140 g · 1 medium piece

12.3 g net carbs after fiber.

Vitamins

Minerals & other

Bioactives estimated

Representative amounts for this food, not measured for this item. Real content varies widely by variety, ripeness and storage.

What drives the score weighted inputs

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 85.

What it feeds primary sources only

Systems

Pathways

Overview

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.

Health benefits 5

Pairs 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

In the kitchen

• Eat the skin (when organic and clean) as it contains 3-5x the polyphenol concentration compared to flesh; use firm fruit with unblemished skin
• Store at room temperature until soft (2-5 days), then refrigerate for up to 1 week; once ripe, consume within 2-3 days as they deteriorate quickly
• Cut in half lengthwise and scoop flesh with a spoon 1-2 hours before eating to minimize oxidation of polyphenols; avoid extended exposure to air
• Add to smoothie bowls with Greek yogurt and berries to maximize fiber synergy and microbial fermentation in the colon for enhanced short-chain fatty acid production
• Select fruit that yields slightly to pressure with a floral aroma; immature fruit lacks sweetness and has astringent tannins; overripe fruit loses texture quickly

When to eat it anytime

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