Cook with Feijoa, flesh without skin, raw
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Nutrition (per 100g unless noted)
0.7
Protein (g)
0.4
Fat (g)
8.2
Carbs (g)
6.4
Fiber (g)
8.2
Sugars (g)
3
Sodium (mg)
Aroma profile
Derived from flavor compounds · verified measured labels + GNN ensemble predictions
0×55
1×20
2×14
3×6
minty×4
4×3
mint×3
fresh×3
Flavor compounds
60 compounds identified — FoodAtlas / FooDB verified
(2e)-octenoyl-coa(24e)-3α,7α,12α-trihydroxy-5β-cholest-24-enoyl-coa(22α)-hydroxy-sitosterol(+)-cis-abscisic aldehyde(24r,25r)-3α,7α,12α,24-tetrahydroxy-5β-cholestanoyl coa(22α)-hydroxy-campest-4-en-3-one(+)-neomenthol(-)-vestitol(-)-maackiain(24r,25r)-3α,7α,24-trihydroxy-5β-cholestanoyl coa(24e)-3α,7α-dihydroxy-5β-cholest-24-enoyl-coa(+)-7-iso-jasmonate
Molecular pairings
Pairs well with — computed from shared flavor compounds
Source & License
Source
CIQUAL 2025 (France/ANSES)
License
Etalab Open License 2.0
Source page
Imported
6/5/2026, 7:00:45 PM
Verification
Multi-layer verified