Contents
The history of the appearance of kiwi in nutrition
Kiwi is the fruit of a herbaceous vine called Actinidia sinensis. Botanically, kiwis are considered berries, but most still refer to them as fruits.
Liana comes from China, originally had sour and very small fruits. They were called “Chinese circles”. In the early 20th century, a gardener brought kiwi fruit to New Zealand. He took up breeding and in just 30 years he got the fluffy, sweet and juicy kiwi that we know today.
The name of these fruits was given by the same gardener, for their resemblance to the kiwi bird of the same name. She is a symbol of New Zealand, has a round and fluffy body, somewhat similar to the fruits of Actinidia.
Kiwi is the second most popular tropical fruit, followed by pineapple. The main supplier of kiwi is now New Zealand and Italy.
Kiwi’s benefit
Kiwi contains the enzyme actinidin. It breaks down proteins, making food easier to digest. In addition to actinidin, kiwi acids help digestion. This is especially important with insufficient production of hydrochloric acid in the stomach. In Chinese medicine, kiwi is used specifically to improve digestion, as well as to reduce the likelihood of kidney stones.
Kiwi is the record holder for the presence of vitamin C, he lost the palm only to blackcurrant. Just 100 grams of fresh kiwi contains four times the daily human need for vitamin C. It strengthens the immune system, helps fight colds.
Also, when consuming kiwi, blood thinning is observed, which means that the risk of thrombosis will be less. Potassium in the composition of these fruits reduces blood pressure, control hypertension.
Kiwi is useful not only for nutrition. The effect of organic acids from kiwi on the skin is such that pigmentation becomes less, and the skin itself is tightened. Reduces wrinkles and flaking of the skin.
The composition and calorie content of kiwi
| Caloric content for 100 grams | 47 kcal |
| Proteins | 0,8 g |
| Fats | 0,4 g |
| Carbohydrates | 8,1 g |
Harm kiwi
“Kiwi is a very strong allergen for some people, including children and pregnant women. It is better not to give this fruit to young children, and to include it in the diet at a later age and carefully.
Also, kiwi contains many acids that can cause dermatitis and damage tooth enamel. You can reduce their impact if you rinse your mouth with water after eating kiwi,” advises gastroenterologist Olga Arisheva.
The use of kiwi in medicine
Due to the large amount of fruit acids and antioxidants, kiwi is known in cosmetology as an ingredient in peels and masks. Kiwi cleanses the skin and helps remove dead skin cells. Also, this fruit contains natural collagen, which helps to tighten and rejuvenate the skin.
Kiwi contains actinidin, a substance that improves the absorption of proteins. Therefore, kiwi or its extract is recommended to improve digestion, especially after eating a lot of meat or dairy products.
It has also been proven that kiwi fruit can serve as a natural alternative to aspirin, which thins the blood. Kiwi reduces the risk of blood clots, which is useful for diseases of the heart and blood vessels.
The use of kiwi in cooking
Kiwi, thanks to its bright taste, reminiscent of several fruits at the same time, is great for sweet dishes. Jelly, pies, jams, mousses are made from it.
Kiwi in chocolate
A festive and healthy treat. You can insert ice cream sticks or skewers into kiwi circles to make it more convenient to eat.
| Kiwi | 3 pc |
| Black chocolate | 150 g |
| Cream | 80 ml |
| Topping (nuts, coconut) | 2 Art. spoons |
Break the chocolate into pieces, pour in the cream and melt in the microwave or in a water bath. Don’t let it boil or the chocolate will curdle.
Peel the kiwi and cut into thick circles, 8 millimeters each. Insert a stick and dip half each kiwi circle in melted chocolate.
Immediately sprinkle with nuts or coconut flakes, confectionery powder. Let the chocolate harden and serve.
Kiwi marmalade
Bright marmalade can be eaten as such, or added to cakes and pies.
| Kiwi | 1 kg |
| Sugar | 1 kg |
| Juice of half a lemon | |
| Gelling mixture (or gelatin, agar-agar) | 1 sachet |
Ripe kiwi peel, cut into cubes. Puree with a blender or crusher. Add sugar, lemon and gelling agent (amount according to instructions).
Place in a saucepan over heat, stirring constantly. Boil for 7 minutes, the mass will begin to thicken. Pour hot jam into sterile jars.
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How to choose and store kiwi
Ripe kiwi is firm but soft, the skin is not wrinkled and without cracks. If the fruit is too soft, there are wet spots, then the kiwi is overripe and has begun to deteriorate. Hard fruit, on the other hand, is not yet ripe. At this stage, it is sour and tasteless.
Kiwi is not a long-term fruit. At room temperature, ripe kiwifruit can go bad in as little as 5 days. You can extend the shelf life in the refrigerator. Before this, the fruits do not need to be washed, then they will lie for about 2 weeks.
You can also buy green kiwis – they will not spoil for a couple of months in the refrigerator. And before use, you can let them ripen – wrap them in a paper bag along with apples or bananas and leave them in the room for several days. Ethylene, which is released by other fruits, will speed up ripening.