Nutritional value of kiwi fruit

The kiwi fruit originated in China, and, among its 66 varieties, 62 scatter around the country. Kiwi fruit seeds were not sent to New Zealand or other parts of world until a century ago. After 40 years of industrial development, China has become the world's largest producer of kiwi fruit, whose output accounts for approximately 60 percent of the world's total.

 

Succulent, tasty and nutritious, kiwi fruit is loved by consumers. Research on 11 varieties of fresh kiwi fruit showed that their content of vitamin C was 54.86-159.08 mg/100g, several times and even tens of times higher than that of citrus and apples.

 

Kiwi fruit is high in polyphenolic compounds, such as flavonoids, phenolic acids and anthocyanins. Red kiwi contains more catechins, phenolic acids and proanthocyanins compared to green and yellow kiwi. 

 

In addition, kiwi fruit has a lot of organic substances like sugar, protein, amino acids, essential minerals for the human body and good soluble dietary fiber.

 

Over the past decade, scientists have found that regular consumption of kiwi fruit can improve people’s nutritional condition, help promote digestion, improve immunity and strengthen the metabolism.

 

The abundant antioxidant components in kiwi fruit can be easily absorbed by the human body, with its absorption rate being about triple to ten times that of grapes and strawberries. Concentrated kiwi fruit juice also contains antioxidants. 

 

Antioxidant-rich food can reduce oxidative stress and inflammation in the body, making people less prone to catching various diseases. Patients with hyperlipoidemia are recommended to eat two kiwi fruits daily for four to eight weeks, which can significantly reduce the lipid peroxidation level in their plasma.

 

Kiwi fruit is rich in soluble dietary fiber. The dietary fiber mass fraction of kiwi juice is 18mg/g. According to research findings, dietary fiber can adsorb harmful substances in the intestinal wall and relieve constipation. In addition, the dietary fiber in kiwi fruit feeds bifidobacteria and lactobacilli, which is good for intestinal health.

 

Research has found that kiwi fruit polysaccharides can affect the glucose and lipid metabolism of diabetic mice, helping to lower blood sugar levels. The glycemic index value of kiwi fruit is about 52, which is considered moderate. Its sugar content - at around eight to 14 percent - is not too high, either.

 

However, kiwi fruit's glycemic index and sugar content value will rise, as the fruit ripens. Therefore, diabetic patients should avoid excessive consumption of kiwi fruit.