feijoa
Fruit
Is feijoa high in polyols?
Find out whether feijoa is high or low in polyols, see its exact rating, and check its FODMAP, salicylate, oxalate and diet compatibility all in one place.
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Sensitivity notes
Why polyols food checker matters
Polyols (sugar alcohols) are found naturally in some fruits and vegetables, and are used as artificial sweeteners. They're poorly absorbed and can cause digestive symptoms, especially in IBS sufferers.
- Avoid sugar-free products with sorbitol, mannitol, xylitol, maltitol
- Stone fruits are naturally high in polyols
- Cooking doesn't reduce polyol content
Triggers
Diets
Serving size, prep, and portion notes for feijoa
Feijoa, the pineapple guava, is the perfumed green fruit New Zealanders scoop out with a teaspoon every autumn. Its gut grades are the story: high FODMAP (E) driven by excess fructose (E), moderate fructans (C), and a poor grade for SIBO (E). What it is not is a salicylate problem. Despite the name and the shared Myrtaceae family, feijoa grades B for salicylates where true guava grades D, so a guava reaction does not transfer. Portion is everything here, because feijoa is a fruit people eat by the bagful when the tree drops.
Watch for
High FODMAP (E) with excess fructose also at E. Fructose in excess of glucose is absorbed slowly, draws water into the bowel and ferments, which is the bloating and looseness people report an hour or two after a feijoa binge / Portion decides the outcome more than with most fruit. A couple of spoonfuls sits far below the level that causes trouble, while the autumn glut habit of eating six or eight in a sitting sails past it / Graded E for low fermentation and SIBO, so it is a fruit to avoid outright during a SIBO protocol / Moderate fructans (C) on top of the fructose, which is why feijoa can bother people who tolerate other fructose-heavy fruit / Feijoa juice, cordial, chutney and cider concentrate the sugars further and often add more, so they are a bigger exposure than the fresh fruit they came from / The gritty flesh and the peel are astringent rather than triggering. Nothing in the grades flags histamine (A), nickel (A) or glutamates (A)
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Polyols Guide
Everything you need to know about polyols sensitivity and smart food choices.
Polyols (sugar alcohols) are found naturally in some fruits and vegetables, and are used as artificial sweeteners. They're poorly absorbed and can cause digestive symptoms, especially in IBS sufferers.
Sensitivity varies widely. What triggers one person may be fine for another. Track your reactions to find your personal threshold.
These foods are generally well-tolerated for Polyols sensitivity:
View all safe options
These foods have moderate levels and may be tolerated in small amounts:
These foods are high in polyols and may trigger symptoms:
View full list
If you're sensitive to Polyols, consider these strategies:
- 1Avoid sugar-free products with sorbitol, mannitol, xylitol, maltitol
- 2Stone fruits are naturally high in polyols
- 3Cooking doesn't reduce polyol content
- 4Avocado portion size matters - small amounts may be fine
- 5Cauliflower and mushrooms are common triggers
Pro tip: Keep a food diary to track your reactions. The Triggerbites app makes this easy with automatic pattern detection.
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Get the AppFAQ
Is feijoa high in Polyols?
Polyols: moderate signal - portion size matters.
Can I still eat feijoa if I'm sensitive to Polyols?
Try smaller portions and space it out.
What else should I check?
Check FODMAPs, Fructose, and Low Fermentation next for a fuller picture.