Due to political and economic
reasons, New Zealand fruit growers renamed
it ‘kiwi’ fruit (after their
national bird). However, you may be surprised
to know that New Zealand is only the 2nd
largest producer of the kiwi fruit. The
world's leading producer of the kiwi fruit
is actually Italy.
The kiwi fruit is a high carbohydrate food.
An excellent source of vitamin C - one kiwi
fruit has 120 per cent of RDA of vitamin
C. A good source of soluble dietary fibre
(pectins), and also the mineral potassium.
Also contains ‘actinidin’ (an
enzyme that can be as a marinade for meat
tenderization). Cutting a kiwi fruit and
rubbing meat 30 minutes prior to cooking
will tenderize the meat, yet not change
the taste of the meat.
Excellent source of:
Vitamin
C – (90gm serving has about 85mg
of vitamin C. Adult RDA is 60mg). A very
important anti-oxidant vitamin. One of the
lesser known health benefit of vitamin C
is that it helps to unclump sperm cells.
More
info on vitamin C.
Good source of
• Potassium
- One of the most important nutrient mineral.
Helps to prevent high blood pressure, maintains
proper fluid balance in the body's cell,
and helps maintain normal heart function.
• Pectin – a soluble fibre that
helps control blood cholesterol levels and
also works as a detoxifier.
• Dietary fibre
• Lutein (antioxidant) – for
eye health
• Zeaxanthin (antioxidant) –
for eye health
How to choose
Look for fruit with firm unblemished skin.
Ripe kiwi fruit is soft to teh touch.
You can store unripen kiwi fruits at room
temperature, preferaby in a paper bag. Do
not store in a plastic bag as moisture collectig
inside the plastic bag will rot the fruit
before it has a chance to ripen.
Ripe kiwi fruits can keep well in the refrigerator
for several days.
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