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Kiwifruit

Kiwifruit commonly known as Chinese gooseberry is an edible berry that has a fibrous, dull greenish-brown skin and bright green or golden flesh with rows of tiny, black, edible seeds and is native to Northern China kiwifruits were originally known as Yang Tao.

 

They were brought to New Zealand from China by missionaries in the early 20th century with the first commercial plantings occurring several decades later.

 

Eating vitamin C-rich fruit such as kiwi may confer a significant protective effect against respiratory symptoms associated with asthma such as wheezing. Kiwifruits are so delicious that they can be eaten as is.

 

They can be peeled with a paring knife and then sliced or you can cut them in half and scoop the flesh out with a spoon.

 

Serve sliced kiwifruit and strawberries, fruits whose flavours are naturally complementary, topped with yogurt.

 

Kiwi’s high level of potassium helps keep our electrolytes in balance by counteracting the effects of sodium.

 

Kiwi’s low glycemic index and high fiber content means it will not create a strong insulin rush like other fruit with high sugar contents so the body will not respond by storing fat.

 

Kiwis are a good source of vitamin E, an antioxidant known to protect skin from degeneration.

 

Kiwifruit contains the phytochemical lutein, which works to prevent age-related blindness and protect eyes from various kinds of damage.

 

Men will appreciate kiwifruit’s zinc content, which helps produce testosterone, while everyone can enjoy its other benefits like healthy hair, skin, teeth and nails.

 

Two kiwifruit deliver 30 mg of magnesium, which improves nerve and muscle function while boosting your energy level.

 

Kiwifruit seeds are an excellent source of omega-3 fatty acids. Research studies show that consumption of foods rich in omega-3 fatty acids may reduce the risk of coronary heart disease, stroke, and help prevent the development of ADHD, autism, and other developmental disorders in children.

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