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Kiwi

General introduction

Originally from China, the kiwi fruit arrived in New Zealand in 1904, where it was bettered and cultivated in plantations, before being exported to Europe and America.

Considered an exotic fruit in the 1980s, kiwi has become a popular fruit. Today, it is cultivated wherever the climate allows it (there are varieties that can withstand temperatures of -12 degrees Celsius).

The climbing plant that produces the kiwi is vine-like, and there are several species of it, but the most popular is the green-fleshed fruit that boasts twice the vitamin C content of an orange.

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Nutritional values per 100g / RfD Percent

(Reference Dose)*

Energy
(kcal):

0

Fat
(g/1%):

0

Carbohydrates
(g/5%):

0

Protein
(g/1%):

0

Dietary fiber
(g/11%):

0

Vitamin C
(mg/83%):

0

Vitamin E (mcg/9%):

0

Copper
(mg/14%):

0

Calcium
(mg/3%):

0

Vitamin K
(mcg/34%):

0

Potassium
(mg/4%):

0
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Top benefits:

High in vitamin C, kiwi provides almost double the number of antioxidants compared to other fruits; one medium fruit is enough to provide the recommended daily dose. Vitamin C is also necessary for the body to transform tryptophan – the amino acid present in the animal proteins that we eat – into serotonin, the brain’s major neurotransmitter.
Moreover, the consumption of kiwi helps to better digest food proteins, due to the presence of a proteolytic enzyme that supports the intestinal microbiome, and that is also present in pineapple.

Extensive studies have revealed many other important benefits of kiwi consumption: improving sleep disorders, protecting vision (they contain lutein and zeaxanthin), supporting bone and dental health – due to vitamin K and phosphorus – fighting obesity, as well as protecting the skin from damage free radicals.

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Did you know that...

kiwi contains a natural digestive enzyme called Actinidin, which can have a positive effect on the gut microbiome.

A kiwi a day can make us more optimistic, and two could even ease depression and anxiety, while also boosting energy levels, a study has revealed.

Our and and tricks

Hard fruits ripen in 2-5 days at room temperature.

If you keep them in the refrigerator, avoid direct contact of kiwi fruits with other fruits.

Kiwi peel can be used in skin care (natural exfoliation), immediately after peeling the fruit.

Use fresh kiwi juice to marinate meat dishes; they get a special taste.

*NUTRITION DATA SOURCE: https://www.nutritionvalue.org

**Oxygen Radical Absorbance Capacity according to USDA = This index measures the antioxidant capacity of the fruit. High values imply a strong antioxidant capacity, which, in turn suggests a low oxidation process, essential in protecting the body against the negative effects of free radicals. The FDA recommends a daily intake of 3,000-5,000 ORAC units for optimal health.

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