United States Department of Agriculture
Agricultural Research Service

National Nutrient Database for Standard Reference Release 28
Basic Report:  09334, Feijoa, raw
heading Nutrient Unit
Value per 100 g

cup, pureed 243 g

fruit without peel 42 g

cup 1/2" chunks 205 g
Proximates Water g 83.28 202.37 34.98 170.72
Proximates Energy kcal 61 148 26 125
Proximates Protein g 0.71 1.73 0.30 1.46
Proximates Total lipid (fat) g 0.42 1.02 0.18 0.86
Proximates Carbohydrate, by difference g 15.21 36.96 6.39 31.18
Proximates Fiber, total dietary g 6.4 15.6 2.7 13.1
Proximates Sugars, total g 8.20 19.93 3.44 16.81
Minerals Calcium, Ca mg 17 41 7 35
Minerals Iron, Fe mg 0.14 0.34 0.06 0.29
Minerals Magnesium, Mg mg 9 22 4 18
Minerals Phosphorus, P mg 19 46 8 39
Minerals Potassium, K mg 172 418 72 353
Minerals Sodium, Na mg 3 7 1 6
Minerals Zinc, Zn mg 0.06 0.15 0.03 0.12
Vitamins Vitamin C, total ascorbic acid mg 32.9 79.9 13.8 67.4
Vitamins Thiamin mg 0.006 0.015 0.003 0.012
Vitamins Riboflavin mg 0.018 0.044 0.008 0.037
Vitamins Niacin mg 0.295 0.717 0.124 0.605
Vitamins Vitamin B-6 mg 0.067 0.163 0.028 0.137
Vitamins Folate, DFE µg 23 56 10 47
Vitamins Vitamin B-12 µg 0.00 0.00 0.00 0.00
Vitamins Vitamin A, RAE µg 0 0 0 0
Vitamins Vitamin A, IU IU 6 15 3 12
Vitamins Vitamin E (alpha-tocopherol) mg 0.16 0.39 0.07 0.33
Vitamins Vitamin K (phylloquinone) µg 3.5 8.5 1.5 7.2
Lipids Fatty acids, total saturated g 0.104 0.253 0.044 0.213
Lipids Fatty acids, total monounsaturated g 0.056 0.136 0.024 0.115
Lipids Fatty acids, total polyunsaturated g 0.136 0.330 0.057 0.279
Lipids Fatty acids, total trans g 0.000 0.000 0.000 0.000
Lipids Cholesterol mg 0 0 0 0

Footnotes

a  Mean value contains data based on the analysis of 5-methyltetrahydrofolate, 10-Formyl folic acid, and 5-Formyltetrahydrofolic acid plus total folate determined microbiologically