Kiwi

Variety, Cultivation and Types of Kiwi

Feeding for kiwi means an exotic fruit (more precisely a "berry") produced from a genus of "lianas" typical of East Asia, the Actinidae (family Actinidiaceae), and especially from the Actinidia deliciosa.

The fruits of the different kiwi varieties have different shapes and colors; in Italy, the two varieties marketed with good spread throughout the territory are the GREEN kiwi and the GOLD kiwi. Both have the shape and size of a tuber (about 100g) and at the center of the fruit contain numerous small black seeds; the differences consist in the shape, the color of the pulp and the peel (the first is oval with green flesh and hairy peel, while the second is more elongated, with yellowish pulp and peel devoid of hair).

Although kiwifruit is an originally Asian fruit, as early as the early 1900s it was imported to other continents and nations that subsequently started cultivation. In Italy it arrived only at the end of the 20th century but it was a great success; to date, especially thanks to the Veneto, Piedmont and Lazio cultivations, our country is one of the leading kiwifruit producers and exporters in the world (together with China and New Zealand).

Nutritional characteristics


Power	44, 0kcal
Protein	1.2 g
Lipids	0.6 g
Carbohydrates	9.0 g
simple	9.0 g
Fiber	2.2 g
soluble	0.8 g
Minerals (present in significant quantities):
Potassium	400 mg
Iron	0.5 mg
Vitamins (present in relevant quantities):	None!
C vitamin	85 mg

Let's start by pointing out that kiwifruit is a fruit generally consumed starting from the autumn season until the end of winter; a portion of kiwi corresponds to approximately 200g of product (100-300g) which, in numerical terms, refers on average to 2 fruits (1-3 fruits); the consumption frequencies referred to kiwis do not differ from those indicated for the rest of the fruit, therefore, in respect of individual needs, it is possible to consume from 2 to 4 portions per day (especially for athletes).

A portion of kiwifruit brings 44-132 kcal (on average 88kcal) and is among the sweet foods, therefore with a prevalence of carbohydrates. The sugars contained in it are simple and more precisely composed of fructose; those few fats that can be found are triglycerides consisting of unsaturated chains, while proteins are NOT characterized by a good biological value and contain mainly amino acids: aspartic acid, glutamic acid and arginine. The kiwi is a good bearer of water, fiber (the content of the soluble one is admirable), potassium (K) and ascorbic acid (vit. C).

Beneficial applications and properties

Kiwi is certainly a very "rich" fruit and is used with ductility in different types of diet; the high intake of water, antioxidants and potassium gives it a good applicability in the diet of the sportsman and of the hypertensive, while the quantity of dietary fiber seems to act positively on intestinal motility, preventing constipation and probably some forms of irritable colon .

Browsing the web it is possible to run into numerous short cuts that illustrate many therapeutic properties; these, if read quickly and superficially, would make the kiwi a fruit to say the least miraculous! There is talk of anti-aging action, prevention of hypertension, reduction of blood triglycerides, odonto-protection, protection of the eye, atero conservation, etc. In reality, the nutritive principles and other molecules responsible for the relative (and questionable) characteristics are exactly the same as in most ortho-fruit products, or some mineral salts, vitamins and antioxidants in general.

Kiwifruit is certainly a fruit useful for achieving the recommended intake levels of nutrients and maintaining intestinal integrity but, by virtue of the information gathered so far, it is not possible to define it as a food with unique or unique characteristics of its kind .

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, progenitor of the now "famous" omega three. In fresh food the alpha linolenic acid content is lower, but still noteworthy; according to data released by the American Department of Agriculture, a medium-sized kiwi (80 grams) provides on average 33.6 mg of alpha linolenic acid. Since the requirement of omega three in adulthood amounts to 1000-1500 mg per day, the consumption of kiwis does not contribute significantly to the coverage of this requirement.

Unfortunately, the kiwi is still on the list of the most common food allergies in the world; the main defendant in the appearance of these allergic phenomena - which range from symptoms of irritation of the mouth and throat to severe anaphylactic reactions - is a protein, the actinidine enzyme. The same substance is used - like papain and bromelain - to soften protein-rich and connective foods such as certain cuts of meat. It is therefore not surprising that people who are allergic to latex, bananas, papaya or pineapple are often allergic to kiwi. It should be remembered, however, that the sensation of itching and burning of the oral cavity after kiwi ingestion could also be linked to non-allergic phenomena: the fruit is in fact rich in needle-like calcium oxalate crystals, which can irritate the mucous membrane of the cable by friction oral.

Finally, the kiwi is included in the list of foods typically considered laxatives; this effect, which varies from person to person, is to be attributed partly to the good presence of soluble fiber and partly to the osmotic effect exerted by simple sugars in the intestinal lumen.