Kiwifruit: Hairy Outside, Zesty Inside
Coming into prominence in the 20th century, Kiwifruit (Actinidia chinensis) has been grown for almost 700 years in China. Its history began in the Yang-tse river valley in China, where it was known as Yang tao (sunny peach) or Mihou Tao (macaque peach). Kiwifruit seeds first arrived in New Zealand in 1904, brought back from China by missionaries. New Zealanders recognised the potential of this succulent fruit and began cultivating it for commercial profit since. Kiwifruit is considered one of the world’s most nutritious fruits.
- Among fruits, it contains the highest folate, essential for pregnant women. Folate also helps to develop the blood cells of baby in the womb
- Vitamin C in this fruit reduces inflammation and respiratory-related health problems like wheezing, shortness of breath, asthma and coughing
- Its high vitamin C content has proven the kiwifruit to be an excellent immune booster
- Very high in vitamin K, which deficiency has been linked to low bone density and increased risk of osteoporotic fracture
- Has excellent high fibre content that prevents constipation, keep digestive health in check, and in preventing colon cancer
- Rich in vitamin E that helps to protect against wrinkles and improve skin texture
- Delivers a good amount of manganese to regulate blood sugar levels
- Eating kiwi fruit has the same effect as aspirin for heart health (can reduce blood clotting) but without the side effects
- A good source of lutein and zeaxanthin. Both help to prevent age-related macular degeneration, the development of glaucoma and cataracts.
- Helps to prevent the build up of deposits and plaques in the arterial walls, guarding against cardiovascular diseases
- Kiwi fruits contain about as much potassium as bananas
- Contains the amino acid arginine, a well-known vasodilator that has been used to treat impotence in men