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FeijoaFeijoas are an excellent resource for hydrating the body and providing soluble fiber that combat a build up of toxins in the digestive system.
Originally from Brazil, this lesser known fruit is rarely written about. The feijoa is a distinctive subtropical fruit that can be grown in most parts of the country. One feiijoa supplies around 25% of the recommended daily allowance of Vitamin C. However in autumn and winter months when coughs and colds are more likely to happen Vitamin C needs tend to rise. Feijoas can be eaten fresh as part of a breakfast, whole fruits for lunch and used in pies and puddings. Eating 2 -3 fresh fruits daily will provide sufficient nutritional benefits.
Vitamin C aids in strengthening the immune system and provides vital antioxidants. These help fight free radical damage and effects from processed food, fried food and alcohol.
Feijoas also contain a nutrient called pectin. This nutrient acts as a cleanser by binding toxins and unwanted metals so they can be released from the body. Pectin also helps diabetics because it slows down the absorption of food after meals, which allows for a more steady release of glucose.
The fiber in feijoas is primarily soluble, this means it forms a gel-like substance that attracts toxins in the large intestine for their release from the body. Primary fiber is important in these areas of the body to avoid re-absorption of toxins and liver overloading. The high water content of feijoas provides an excellent quality of water which nourishes cells and is said to promote the ‘glow’ that comes from eating raw fruit and vegetables.
Information supplied by Steph Askeur |