The kiwi, originally called the Chinese gooseberry and later the “sunny peach”, was renamed the kiwi by New Zealand natives after their national bird. There are over 400 varieties of this fuzzy fruit, which grows off of vines on a trellis, much like grapes are cultivated
Disease prevention to an abundance of vitamins and minerals, the kiwi provides a wide array of nutrition benefits. According to a study at Rutgers University, the kiwi is the most nutrient dense fruit, ounce for ounce. Below is a list of the different ways that the naturally fatfree kiwi can help our health
Disease Prevention Fiber: Kiwi provides 16% of the RDA for fiber and has a role in the prevention of constipation and some cancers. Phytonutrients: Kiwis have phytonutrients, which repair DNA, act as the body’s protection against some cancers, and function as antioxidants.
Vitamins Folic Acid: Kiwi provides 10% of the RDA for folic acid, which is important for expectant mothers and works to produce red blood cells. Vitamin C: One serving of kiwi gives the body 230% of the RDA for Vitamin C, which helps heal wounds, increase iron absorption, and boost the immune system. Vitamin E: Kiwi provides 10% RDA for Vitamin E and decreases the risk of heart disease.
Minerals Calcium: Kiwi provides 5.5% of the RDA for Calcium. Chromium: Kiwi aids in regulating heartbeats. Copper: Kiwi provides 8% of the RDA for Copper. Iron: Kiwi provides 4% of the RDA for Iron. Magnesium: Kiwi provides 6% of the RDA for Magnesium, which can enhance
kiwi can offer a great deal more than an exotic tropical flair in your fruit salad. These emerald delights contain numerous phytonutrients as well as well known vitamins and minerals that promote your health.
Kiwifruit emerged from our food ranking system as an excellent source of vitamin C. This nutrient is the primary water-soluble antioxidant in the body, neutralizing free radicals that can cause damage to cells and lead to problems such as inflammation and cancer.
In fact, adequate intake of vitamin C has been shown to be helpful in reducing the severity of conditions like osteoarthritis, rheumatoid arthritis, and asthma, and for preventing conditions such as colon cancer, atherosclerosis, and diabetic heart disease. And since vitamin C is necessary for the healthy function of the immune system, it may be useful for preventing recurrent ear infections in people who suffer from them.
Owing to the multitude of vitamin C’s health benefits, it is not surprising that research has shown that consumption of vegetables and fruits high in this nutrient is associated with a reduced risk of death from all causes including heart disease, stroke and cancer.
Kiwifruit is also a good source of two of the most important fat-soluble antioxidants, vitamin E and vitamin A. Vitamin A is provided in the form of beta-carotene. This combination of both fat- and water-soluble antioxidants makes kiwi able to provide free radical protection on all fronts
Fiber for Blood Sugar Control Plus Cardiovascular and Colon Health Our food ranking system also qualified kiwifruit as a very good source of dietary fiber.
The fiber in kiwifruit has also been shown to be useful for a number of conditions. Researchers have found that diets that contain plenty of fiber can reduce high cholesterol levels, which may reduce the risk of heart disease and heart attack.
Fiber is also good for binding and removing toxins from the colon, which is helpful for preventing colon cancer. In addition, fiber-rich foods, like kiwifruit, are good for keeping the blood sugar levels of diabetic patients under control.
Kiwifruit also passed our food ranking test as a good source of the minerals potassium, magnesium, copper and phosphorous. Eating vitamin C-rich fruit such as kiwi may confer a significant protective effect against respiratory symptoms associated with asthma such as wheezing.
A study published in the April 2004 issue of Thorax that followed 18,737 children aged 6-7 years living in Central and Northern Italy found that those eating the most citrus and kiwi fruit (5-7 servings per week) had 44% less incidence of wheezing compared to children eating the least (less than once a week). Shortness of breath was reduced by 32%, severe wheeze by 41%, night time cough by 27%, chronic cough by 25%, and runny nose by 28%. Children who had asthma when the study began appeared to benefit the most, and protective effects were evident even among children who ate fruit only once or twice a week