HISTORY AND BACKGROUND
The kiwifruit is a large berry that grows on a species of woody vine in the genus Actinidia. Kiwis have been famously cultivated in New Zealand, but it actually originated in eastern China.
The kiwi fruit typically grows in an oval shape and is roughly the size of an egg. Its skin is camel in color, fibrous, and coated in a light fuzz. Despite its fuzzy covering, the kiwi’s skin is edible and tart. The kiwi’s flesh is bright green with rows of distinctive tiny black seeds, which can also be eaten. Kiwis have a sweet, tart, and bold taste — making them a popular addition to a healthy breakfast or lunch.
IMPRESSIVE HEALTH BENEFITS
Kiwi fruits are high in Vitamin C and dietary fiber and provide a variety of health benefits. Kiwi fruit stands number one in nutrient content compared to 27 other fruits. It is packed with twice the amount of Vitamin C — compared to oranges (per 100 mg) — and has twice the amount of nutrients — compared to apples (per 100 mg).
Kiwi is a delicious and healthy snack, but it still contains naturally occurring sugar. Because of this, you should consume kiwis in moderation. The intake of kiwi should be 140 grams or less in a balanced diet.
How to Prepare Kiwi
To benefit from kiwis the most, they are best served raw.
Here are a few ways to serve the kiwifruit:
Disadvantages of kiwi fruit?
Bleeding disorders: Kiwi might slow blood clotting. In theory, kiwi might make bleeding disorders worse.
Allergies: Kiwi may cause allergic reactions in people who are allergic to other fruits, plants, or spices such as avocado, birch pollen, fig, hazelnut, latex, poppy seed, rye, sesame seed, or wheat.
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