Nutritional value and chemical composition.
The table shows the content of nutrients (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams edible part.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie value | 61 kCal | 1684 kCal | 3.6% | 5.9% | 2761 g |
| Proteins | 1.14 g | 76 g | 1.5% | 2.5% | 6667 g |
| Fats | 0.52 g | 56 g | 0.9% | 1.5% | 10769 g |
| Carbohydrates | 11.66 g | 219 g | 5.3% | 8.7% | 1878 g |
| Alimentary fiber | 3 g | 20 g | 15% | 24.6% | 667 g |
| Water | 83.07 g | 2273 g | 3.7% | 6.1% | 2736 g |
| Ash | 0.61 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 4 μg | 900 μg | 0.4% | 0.7% | 22500 g |
| beta Carotene | 0.052 mg | 5 mg | 1% | 1.6% | 9615 g |
| Lutein + Zeaxanthin | 122 μg | ~ | |||
| Vitamin B1, thiamine | 0.027 mg | 1.5 mg | 1.8% | 3% | 5556 g |
| Vitamin B2, riboflavin | 0.025 mg | 1.8 mg | 1.4% | 2.3% | 7200 g |
| Vitamin B4, choline | 7.8 mg | 500 mg | 1.6% | 2.6% | 6410 g |
| Vitamin B5, pantothenic | 0.183 mg | 5 mg | 3.7% | 6.1% | 2732 g |
| Vitamin B6, pyridoxine | 0.063 mg | 2 mg | 3.2% | 5.2% | 3175 g |
| Vitamin B9, folate | 25 μg | 400 μg | 6.3% | 10.3% | 1600 g |
| Vitamin C, ascorbic | 92.7 mg | 90 mg | 103% | 168.9% | 97 g |
| Vitamin E, alpha tocopherol, TE | 1.46 mg | 15 mg | 9.7% | 15.9% | 1027 g |
| gamma Tocopherol | 0.03 mg | ~ | |||
| Vitamin K, phylloquinone | 40.3 μg | 120 μg | 33.6% | 55.1% | 298 g |
| Vitamin PP, NE | 0.341 mg | 20 mg | 1.7% | 2.8% | 5865 g |
| Betaine | 0.5 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 312 mg | 2500 mg | 12.5% | 20.5% | 801 g |
| Calcium, Ca | 34 mg | 1000 mg | 3.4% | 5.6% | 2941 g |
| Magnesium, Mg | 17 mg | 400 mg | 4.3% | 7% | 2353 g |
| Sodium, Na | 3 mg | 1300 mg | 0.2% | 0.3% | 43333 g |
| Sulfur, S | 11.4 mg | 1000 mg | 1.1% | 1.8% | 8772 g |
| Phosphorus, P | 34 mg | 800 mg | 4.3% | 7% | 2353 g |
| Trace Elements | |||||
| Iron, Fe | 0.31 mg | 18 mg | 1.7% | 2.8% | 5806 g |
| Manganese, Mn | 0.098 mg | 2 mg | 4.9% | 8% | 2041 g |
| Copper, Cu | 130 μg | 1000 μg | 13% | 21.3% | 769 g |
| Selenium, Se | 0.2 μg | 55 μg | 0.4% | 0.7% | 27500 g |
| Zinc, Zn | 0.14 mg | 12 mg | 1.2% | 2% | 8571 g |
| Digestible carbohydrates | |||||
| Mono- and disaccharides (sugars) | 8.99 g | max 100 г | |||
| galactose | 0.17 g | ~ | |||
| Glucose (dextrose) | 4.11 g | ~ | |||
| Maltose | 0.19 g | ~ | |||
| sucrose | 0.15 g | ~ | |||
| fructose | 4.35 g | ~ | |||
| Essential Amino Acids | |||||
| Arginine * | 0.081 g | ~ | |||
| valine | 0.057 g | ~ | |||
| Histidine * | 0.027 g | ~ | |||
| Isoleucine | 0.051 g | ~ | |||
| leucine | 0.066 g | ~ | |||
| lysine | 0.061 g | ~ | |||
| methionine | 0.024 g | ~ | |||
| threonine | 0.047 g | ~ | |||
| tryptophan | 0.015 g | ~ | |||
| phenylalanine | 0.044 g | ~ | |||
| Replaceable amino acids | |||||
| alanine | 0.053 g | ~ | |||
| Aspartic acid | 0.126 g | ~ | |||
| glycine | 0.06 g | ~ | |||
| Glutamic acid | 0.184 g | ~ | |||
| Proline | 0.044 g | ~ | |||
| serine | 0.053 g | ~ | |||
| tyrosine | 0.034 g | ~ | |||
| Cysteine | 0.031 g | ~ | |||
| Saturated fatty acids | |||||
| Saturated fatty acids | 0.029 g | max 18.7 г | |||
| 16: 0 Palmitic | 0.017 g | ~ | |||
| 18: 0 Stearin | 0.012 g | ~ | |||
| Monounsaturated fatty acids | 0.047 g | min 16.8 г | 0.3% | 0.5% | |
| 18: 1 Olein (omega-9) | 0.047 g | ~ | |||
| Polyunsaturated fatty acids | 0.287 g | from 11.2 to 20.6 | 2.6% | 4.3% | |
| 18: 2 Linoleic | 0.246 g | ~ | |||
| 18: 3 Linolenic | 0.042 g | ~ | |||
| Omega-3 fatty acids | 0.042 g | from 0.9 to 3.7 | 4.7% | 7.7% | |
| Omega-6 fatty acids | 0.246 g | from 4.7 to 16.8 | 5.2% | 8.5% |
The energy value is 61 kcal.
- cup = 177 g (108 kCal)
- NLEA serving = 148 g (90.3 kCal)
- fruit without skin, large = 91 гр (55.5 кКал)
- fruit without skin, medium = 76 гр (46.4 кКал)
Kiwi fresh rich in vitamins and minerals such as: vitamin C – 103%, vitamin K – 33,6%, potassium – 12,5%, copper – 13%
- Vitamin C participates in redox reactions, the functioning of the immune system, promotes the absorption of iron. Deficiency leads to loose and bleeding gums, nosebleeds due to increased permeability and fragility of the blood capillaries.
- Vitamin K regulates blood clotting. Lack of vitamin K leads to an increase in blood clotting time, a lowered content of prothrombin in the blood.
- potassium is the main intracellular ion that takes part in the regulation of water, acid and electrolyte balance, participates in the processes of nerve impulses, pressure regulation.
- Copper is a part of enzymes with redox activity and involved in iron metabolism, stimulates the absorption of proteins and carbohydrates. Participates in the processes of providing the tissues of the human body with oxygen. The deficiency is manifested by disorders in the formation of the cardiovascular system and skeleton, the development of connective tissue dysplasia.
Tags: calorie content 61 kcal, chemical composition, nutritional value, vitamins, minerals, why fresh Kiwi is useful, calories, nutrients, useful properties Fresh Kiwi