A few years ago, the Kiwi was no longer an exotic fruit, barely used in the most sophisticated restaurants to occupy a privileged place within the food market, to rediscover their nutritional qualities.
- Today is consumed in homes as an option, either alone or as ingredients of a fruit salad because it has a flavor that vaguely resembles those of the strawberry (strawberry) and plum.
- Originally from China, where it grows wild and is known under the name Yang-Tao, the Kiwi is the exquisite fruit of a plant called actinidia, the family of Dilleniaceae.
- The cultivation has spread to a large number of countries that meet similar weather patterns and, thus, arrived at the beginning of the century in New Zealand, a nation that is first in the Kiwi international production, both quantity and quality. There was christened with its present name in honor of the little bird that inhabits the region and whose face is very similar to the fruit.
- You have an ovoid shape about eight inches long and six meters wide and is protected by a shell consisting of thin dark brown, which in turn is covered by a strong lint.
- The treasure is hidden inside is a mint green flesh, which is clarified in the center, and a multitude of small black seeds, which are arranged in a circle to cut the fruit.
SECRETS that set it apart:
- Despite being a classic result of winter, the Kiwi has a storage capacity that allows you to be present in the markets for most of the year.
- I picked when not yet reached its full maturity, as well refuses transport, and comes to completion a few days after being removed from the tree.
- The characteristics that allow us to assess their quality are the point of maturity, uniformity in size and the absence of external injuries and bruises.
- The easiest way to taste it is cut in half to be eating it with a spoon, although it may peel when ripe, the skin comes off easily from the flesh and cut into slices.
RICH IN VITAMIN C, low in calories
- The Kiwi is a food that fits into the group of so-called regulatory or complementary, whose function is to provide basic dietary nutrients (proteins, fats and sugars), but substances which, while necessary, to intervene in the formation of matter, such are the cases of vitamins, minerals, pigments and fiber.
- Its main nutritional qualities are summarized in the low cal contribution Orica, its richness in minerals and, especially, in high vitamin C, which has more than 100 milligrams per hundred grams of pulp. This causes a Kiwi only provide, more than the daily requirement of vitamin C of an adult.
- To get an idea, the Kiwi is composed of 85 grams of water, 13 grams of carbohydrates (fructose and glucose), 0.5 gram fat, 1 gram of protein and contributes to the diet only 55 calories.
- A study in the United States in order to determine the nutritional content of Kiwi yielded results that, although they were still expected, were equally impressive: a normal sized Kiwi contains much more fiber than a serving of cereal and four times more than a cup of chopped celery, two times more vitamin C than oranges, the symbol par excellence of this nutrient, and twice the vitamin E than avocados, but with the advantage of a forty percent or less calories.
- In addition, this food provides the body 332 milligrams of potassium, as much as the banana (banana), considered the richest fruit in this element, while chromium, which plays an important role against heart disease, diabetes and obesity, is also in the Kiwi with minerals like calcium, iron, magnesium and phosphorus.
- As if not enough, is one of the foods richest in folic acid (vitamin B9), which is involved in the prevention of anemia.
ORGANIC many benefits:
- Your generous supply of vitamins and minerals motivates the Kiwi influence the functioning of the circulatory and nervous systems, formation of bones and teeth, and the development of proteins.
- Also exerts a regulatory work in the metabolism of carbohydrates, invigorates the brain, acts as general tonic, prevents the occurrence of anemia and helps form connective tissue.
- Because of its high content of Vitamin C, which is active in the defense against infectious diseases such as colds and flu-like states, the Kiwi is a recommended food for those with low defenses, such as the elderly, children and convalescents.
- A low caloric intake makes it essential for slimming and diets rich in fiber, plus the presence of small seeds makes it beneficial for improving the intestinal transit.
- The composition is called an acid proteolytic, which improves blood circulation and helps fight cholesterol and an enzyme called actidina, who helps in the digestion of proteins. Ingested in mature form, the Kiwi leaves an alkaline residue in the body.
COMPOSITION OF A KIWI
For every 100 grams of pulp:
Carbohydrates - 13 g
Fat - 0.5 g
Protein - 1 g
Calories - 55 cal
Potassium - 332 mg
Sodium - 5 mg
Calcium - 37 mg
Iron - 0.90 mg
Dietary Fiber 1.10 mb
Vitamin C ---- 200 mg
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