Kiwifruit

Kiwifruit is a ground vine native to the slopes of the Himalayas, southern China, introduced into New Zealand in 1904 and since then cultivated in many temperate regions for its fruit edible. The name “kiwi” was granted in New Zealand, possibly by a remote similarity in appearance between the fruit covered with villi and the bird kiwi. The fruit is a berry oval, with thin skin and brownish-green hairy surface. The pulp is green with tiny black seeds arranged around a white heart. This is usually an allergen common, especially your skin. It’s kind of separate sexes, in which the pollination requires the participation of insects; in plantations usually are distributed hives bees to accomplish this task.

Kiwifruit has more vitamin C than an orange. Kiwifruit is rich in lutein, a compound phytochemical that reduces the risk of cancer, heart disease and macular degeneration and cataracts, both major causes of blindness. It also contains plenty of soluble fiber (diabetes, heart disease) and insoluble (colon cancer, constipation and diverticulitis). It is also rich in copper, vital for growing children, strengthens bones and causes them to develop the brain and the system autoimmune. It has more potassium than bananas and controls blood pressure, controls heart activity and maintains the fluid balance. It is rich in folate, magnesium and vitamin E, which helps bone formation and reduces the risk of heart disease.