The history of kiwi is very unusual. The birthplace of a liana with the name of mihutao, which became the progenitor of kiwi, is China. And the kiwi gained great worldwide fame after having survived a long sea voyage and an attack by longshoremen. When the ship finally started unloading, it turned out that Chinese gooseberry had been preserved in its original form, but lemons sent on the same trip were no longer suitable for sale and use in food.
It is difficult to say exactly when the Chinese gooseberry was called kiwi. But it is known that for New Zealanders this berry has become a symbol of the country, along with a kiwi bird that does not know how to fly. Today, there are approximately 50 varieties of kiwi, but only a few are grown due to edible fruits. The global production of kiwi today is more than 1 million tons per year. The main suppliers are Italy and New Zealand.
Kiwis are rich in fiber, amino acids and also contain fructose, glucose, vitamins C, E, PP, A, B1, B2, B3, B6, beta-carotene, potassium, calcium, magnesium, phosphorus, iron, flavonoids, pectins, enzymes , folic acid and other fruit acids: citric, malic, quinic and others. Like pineapple, kiwi contains the enzyme actinidine, which breaks down proteins and helps digest food. The amount of carbohydrates in the fruit is negligible. Ripe kiwi contains up to 9% carbohydrates and has an energy value of 40 kcal per 100 grams of pulp. Kiwi strengthens the immune system and stimulates the production of collagen. And the potassium contained in the kiwi normalizes blood pressure.
In traditional Chinese medicine, kiwi has been used for centuries to improve digestion, prevent rheumatic diseases, prevent the formation of kidney stones, reduce nervousness and prevent premature hair aging. Kiwi has a beneficial effect on the stomach, gallbladder, small and large intestine, bladder, as well as muscle tissue, reproductive system and muscles of the external and internal genital organs.
The study of kiwifruits showed that they inhibit the formation of nitrosamines in the body, have antitumor, antimutagenic and antioxidant effects and improve physical performance. A berry can replace an orange or three tomatoes. 100 g of kiwi contain 360 mg of vitamin C, that is, a daily dose four times higher for an adult. In terms of vitamin C content, kiwi is only surpassed by blackcurrant. And during storage, the amount of vitamin C in these fruits does not decrease over time due to the skin, as well as the acids contained in this fruit. If, after a good dinner, you eat a kiwi fruit, then you will not have heartburn and heaviness in your stomach.
Recently, scientists from Norway discovered that kiwi can help people with heart disease, since it has the ability to burn fats that block arteries, and this reduces the risk of blood clots. The ascorbic acid contained in the kiwi improves the protective functions of the body and prevents colds. A fruit that strengthens the immune system, blood vessels and fights stress: a daily dose of vitamin C. Due to the high content of magnesia, kiwi is used in the manufacture of cosmetics. Perfectly tones the skin, strengthens it, smoothes it and gives it a slight bleaching effect. So you can make great facial masks at home.
Regular excessive consumption of kiwi can cause vitamin C hypervitaminosis, which is 4 times more in this product than in lemon. Nor is it advisable to consume kiwi for those who suffer from diarrhea, increased stomach acid and various disorders of the gastrointestinal tract. It is also not recommended to give kiwi to young children, since it is an allergen. In adults who are allergic to kiwi, pharyngeal dermatosis, swelling of the tongue and asthma attacks occur.