Feijoa is named in honor of botany Silva Feykho, which detected this plant
in the tropical forests of native
And this is superbly: as the feijoa berries are extremely rich in
water-soluble connections of iodine (about 3 mg per
In order to satisfy the need of iodine, children much more willingly eat feijoa than laminaria - acknowledged source of iodine. And, by the way, 1-2 berries satisfy the daily iodine need of organism, which averages 150 micrograms. As a rule, feijoa does not provoke allergy; therefore it will be no harm because of exceeding of dose.
Besides iodine, feijoa contains to 2,5% of pectin - the soft natural sorbent, which removes slags and free radicals from the organism, and sugar content of about 7-12% makes it possible for diabetics to regale oneself with these fruits. The presence of essential oils not only gives wonderful aroma to berries, but also it counteracts the development of virus infections. Ascorbic acid (vitamin C) and amino acids asparagine, arginine, glutamine, alanine, tyrosine, that are contained in feijoa, strengthen immunity.
Fruits also contain catechines and leucoanthocyanins, soluble tannin and antioxidants, which are contained predominantly in the skin and they give to fruits the astringent taste, which affects the " gastronomic indices " of product. It is possible to make so: to remove rind, to dry it and to infuse together with tea. Furthermore, in the kitchen you can use leaves of feijoa, which contain essential oils in their numerous glandules, and, during infusing they exhale myrtle aroma. For therapeutic purposes feijoa is used not only with the diseases of thyroid gland, but also with hyperacid gastritis, pyelonephritis. But nevertheless it is not medicine, but useful additive to the ration.
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