Acca sellowiana
1 association assessed — none with dependable human evidence behind them yet. Strongest first.
An egg-shaped green fruit from a South American myrtle, now grown commercially mostly in New Zealand. The granular flesh is scooped from the skin and tastes of pineapple, guava and mint at once.
Also known as Pineapple guava, Guavasteen, Fejoa
What each association actually rests on, and the papers behind it. A rating describes the state of the research, not how impressive the food is. How we rate evidence.
Feijoa has been studied almost entirely in the laboratory, where its extracts show antimicrobial and antioxidant activity. No human trial has tested eating the fruit for any outcome, so there is nothing to report.
Insufficient evidence. Not enough human research to say anything useful yet.
Answers are written only from the entries on this page — the same nutrients, compounds, claims and citations you can read above. Nothing is added from outside the database, and every answer lists what it was built from.
AI explanations are not switched on for this site, so there is nothing to ask here. Everything above is read straight from the database and does not need them.
| Nutrient | Amount | % DV |
|---|---|---|
| Macronutrients | ||
| Calories | 61 kcal | 3% |
| Protein | 0.71 g | 1% |
| Total fat | 0.42 g | 1% |
| Carbohydrate | 15.2 g | 6% |
| Fibre | 6.4 g | 23% |
| Total sugars | 8.2 g | — |
| Water | 83.3 g | — |
| Fats | ||
| Saturated fat | 0.104 g | 1% |
| Monounsaturated fat | 0.056 g | — |
| Polyunsaturated fat | 0.136 g | — |
| Cholesterol | 0 mg | 0% |
| ALA (omega-3) | 0.029 g | — |
| EPA (omega-3) | 0 g | — |
| DHA (omega-3) | 0 g | — |
| DPA (omega-3) | 0 g | — |
| Linoleic acid (omega-6) | 0.107 g | — |
| Vitamins | ||
| Vitamin A | 0 µg | 0% |
| Vitamin C | 32.9 mg | 37% |
| Vitamin E | 0.16 mg | 1% |
| Vitamin K | 3.5 µg | 3% |
| Thiamin (B1) | 0.0060 mg | 1% |
| Riboflavin (B2) | 0.018 mg | 1% |
| Niacin (B3) | 0.295 mg | 2% |
| Pantothenic acid (B5) | 0.233 mg | 5% |
| Vitamin B6 | 0.067 mg | 4% |
| Folate | 23 µg | 6% |
| Vitamin B12 | 0 µg | 0% |
| Minerals | ||
| Calcium | 17 mg | 1% |
| Iron | 0.14 mg | 1% |
| Magnesium | 9 mg | 2% |
| Phosphorus | 19 mg | 2% |
| Potassium | 172 mg | 4% |
| Sodium | 3 mg | 0% |
| Zinc | 0.06 mg | 1% |
| Copper | 0.036 mg | 4% |
| Manganese | 0.084 mg | 4% |
| Other measured compounds | ||
| Beta-carotene | 2 µg | — |
| Alpha-carotene | 0 µg | — |
| Lycopene | 5 µg | — |
| Lutein + zeaxanthin | 27 µg | — |
| Ash | 0.38 g | — |
Nutrient values are per 100 g of the USDA reference entry named on this page and vary with variety, growing conditions, storage and preparation.
Source record: Feijoa, raw (USDA FoodData Central, FDC ID 168176).
% DV uses the FDA Daily Values for adults and children aged 4 and over. A dash means no Daily Value has been established for that nutrient.
Compounds present in meaningful amounts. Presence is banded rather than quantified, because whole-food levels vary enormously with variety, growing conditions, storage and preparation.
Polyphenol (class)
An umbrella term for thousands of plant phenolic compounds. Useful as a category, but a "high polyphenol" figure says nothing about which compounds…
Hydrolysable tannin
Tannins in pomegranate, walnuts and berries. Gut bacteria convert them to urolithins, and only some people carry the microbes that do it efficiently.
Characteristic of the Myrtaceae family the fruit belongs to.
Soluble fibre
The gelling soluble fibre of apples, citrus peel and many fruits.
Only effects with real support are listed. If a preparation method is missing, it is because nothing dependable is documented — not because it makes no difference.
Nothing dependable is recorded about how preparation changes this food’s nutritional properties. Rather than guess, this section stays empty.
Allergies, interactions and intake concerns. Every food gets this section — a reference where everything is uniformly good is not a reference.
Worth knowing
The peel is edible but tannic and bitter enough that most people scoop the flesh instead. Eating a lot of skin is a common reason people report an unpleasant mouth-drying reaction to the fruit.
Too much
Feijoa ripens and then ferments quickly, and over-ripe fruit develops a brown, alcoholic flesh. That is a quality issue rather than a safety one, but it is the usual cause of stomach complaints attributed to the fruit.