Varieties, Cultivation and Types of Kiwi
In power for Kiwi we mean an exotic fruit (more precisely a "berry") produced by a kind of "lianas" typical of East Asia, the Actinida (family Actinidiaceae), and in particular from the Actinidia deliciosa.
Although the kiwi is originally an Asian fruit, as early as the early 1900s it was imported to other continents and nations that subsequently started its cultivation. In Italy it only arrived at the end of the 20th century but had great success; to date , above all thanks to the cultivation of Veneto, Piedmont and Lazio, our country is among the first world producers and exporters of kiwifruit (together with China and New Zealand).
Nutritional characteristics
Minerals (present in significant quantities):
Vitamins (present in significant quantities):
Let's start by specifying that kiwi is a fruit generally consumed starting from the autumn season until the end of winter; a portion of kiwi corresponds to about 200g of product (100-300g) which, in numerical terms, refers on average to 2 fruits. (1-3 fruits); the consumption frequencies referring to kiwifruit do not differ from those indicated for the rest of the fruit, therefore, in compliance with individual needs, it is possible to consume from 2 to 4 portions per day (especially in athletes).
A portion of kiwi provides 44-132 kcal (88kcal on average) and is one of the sweet foods, therefore mainly carbohydrates. The sugars contained in it are simple and more precisely composed of fructose; those few fats that can be found are triglycerides made up of unsaturated chains, while proteins are NOT characterized by a good biological value and mainly contain amino acids: aspartic acid, glutamic acid and arginine. Kiwi is a good source of water, fiber (the soluble fiber content is admirable), potassium (K) and ascorbic acid (vitamin C).
Applications and beneficial properties
The kiwi is undoubtedly a very "rich" fruit and is used with ductility in different types of diets; the high intake of water, antioxidants and potassium gives it a good applicability in the diet of sportsmen and hypertension, while the quantity of dietary fiber seems to have a positive effect on intestinal motility, preventing constipation and probably some forms of irritable colon.
Browsing the web it is possible to stumble upon numerous small articles that illustrate many therapeutic properties; these, if read quickly and superficially, would make kiwi a miraculous fruit to say the least! We talk about anti-aging action, prevention of hypertension, reduction of blood triglycerides, odonto-protection, eye protection, atheroservation, etc. In reality, the nutritional principles and other molecules responsible for the relative (and questionable) characteristics are exactly the same as those of most fruit and vegetable products, that is some mineral salts, vitamins and antioxidants in general.
The kiwi is undoubtedly a fruit useful for achieving the recommended intake levels of nutrients and maintaining intestinal integrity but, by virtue of the information collected to date, it is not possible to define it as a food with peculiar or unique characteristics. .
Essential fatty acids, allergies and laxative effect
With its 620 mg of alpha-linolenic acid per gram, kiwi seed oil is by far one of the most generous sources of this essential fatty acid, the progenitor of the now "famous" omega three. alpha linolenic acid is lower, but still noteworthy; according to data released by the American Department of Agriculture, a medium-sized kiwi (80 grams) provides an average of 33.6 mg of alpha linolenic acid. Since the need for omega three in adulthood is equal to 1000-1500 mg per day, the consumption of kiwifruit does not make a significant contribution to covering this need.
Unfortunately, the kiwi still falls "today in the list of the most widespread food allergies in the world; the main culprit in the appearance of these allergic phenomena - which range from symptoms of mouth and throat irritation to severe anaphylactic reactions - is a protein, l" actinidin enzyme. The same substance is used - like papain and bromelain - to soften foods rich in protein and connective such as some cuts of meat. It is therefore not surprising that people allergic to latex, bananas, papaya or pineapple are often allergic to kiwifruit as well. However, it should be remembered that the itching and burning sensation of the oral cavity after the ingestion of kiwifruit could also be linked to NON-allergic phenomena: the fruit is in fact rich in needle-like crystals of calcium oxalate, which can irritate the mucous membrane of the cavity by friction. oral.
Finally, kiwi is included in the list of foods typically considered laxatives; this effect, which varies from person to person, is partly due to the good presence of soluble fiber and partly to the osmotic effect exerted by simple sugars in the intestinal lumen.
How to Quickly Peel a Kiwi and Properties
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Laxative kiwi jellies
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