The biotechnologist named the main advantage of feijoa

Elena Alekseenko, Professor of the Department of Biotechnology and Bioorganic Synthesis at ROSBIOTECH University, notes that it is enough to eat two ripe feijoas to get the necessary daily supply of iodine.

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"This fruit is the leader in iodine content among berries. Depending on the variety, feijoa contains from 40 to 60 mg of iodine compounds per 100 g of pulp," she comments.

According to the professor, it is optimal to consume fresh feijoa: cut the fruit in half and eat the pulp with a spoon. The pulp contains a maximum of useful substances. The peel of feijoa is also edible: it contains a lot of fiber and antioxidants. But, according to Alekseenko, in some people it can cause irritation of the mucous membrane or unpleasant sensations due to bitterness. That is why this fruit is most often eaten without a peel.

"Feijoa can be frozen, mashed with sugar, dried, and made into jam or compote. To maximize the benefits, fast freezing and freezer storage is preferable," the professor comments.

Read more about which berries are especially useful in the autumn period in the Izvestia article.

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