Kiwifruit

The kiwifruit is a large, woody, deciduous vine indigenous to the Yangtze basin of China. Seeds on or after China was in use to New Zealand and plant in 1906. Plants upward from these seeds first fruited in 1910. The Common Names of Kiwifruit, kiwi, Chinese gooseberry, Yang-Tao.

Kiwifruit can be intermediate or small, even though most are small. They are brown and fuzzy on the outer and bright green on the inside in the midst of tiny black seeds. The skin of the fruit can be eaten or peeled.

Kiwifruit contains an enzyme called Actinidin it provides almost double the Daily Value for vitmain C. Kiwi contain 10 percent of the DV for vitamin E, as well as lutein, an antioxidant that helps look after eyes against age-related macular disintegration and may help avoid certain cancers.

General Nutritional Facts:

Fat free, Cholesterol free, Saturated fat free, Sodium free.

High in fiber.

A good source of vitamin C, vitamin E, potassium.