Kiwi fruit
'New Zealand’s finest’! No, not their rugby team. We’re talking about that little green fellow called kiwi fruit. Its unique flavour and high vitamin C content make it a people’s favourite.
Kiwi fruit (Actinidia deliciosa) is native to southern China. The domestication of kiwi fruit is one of the great successes of horticulture of the 20th century. Commercial production of kiwi fruit on a orchard scale began in New Zealand in the 1930s. But today the world's leading producer is... Italy. Since the world production comes from both hemispheres, kiwi fruit is available 12 months a year.
| Overview nutritional content of 100 g kiwi | |
|---|---|
| Energy (kcal) | 60 |
| Protein (g) | 1,14 |
| Fat (g) | 0,52 |
| Carbohydrates (g) | 14,66 |
| Sugar | 8,99 |
| Fibre (g) | 3,4 |
| Vitamins | |
| A (µg) | 87 |
| C (mg) | 92,7 |
| Minerals (mg) | |
| Calcium | 34 |
| Iron | 0,31 |
| Magnesium | 17 |
| Phosphorus | 34 |
| Potassium | 312 |
| Sodium | 3 |
- Kiwi fruit should be stored at 0°C.
- Never store kiwi fruit with other products, such as apples which give ethylene. Ethylene gas accelerates the softening of kiwi fruit.
