Wednesday, February 25, 2009


The kiwi that originated in China, not New Zealand, during the 14th century was referred to then as the "gooseberry".

This vine-grown, fuzzy fruit is green or gold on the inside but no matter the color they are all creamy in texture and loaded with nutritional value.

Kiwi's contain more vitamin C than oranges and the antioxidants in them aid with immunity, wound-healing, iron absorption and cell production just to name a few.

In addition to the C, they also contain lutein, a carotenoid best known for helping fortify they eyes against macular degeneration. Vitamin E is also present which is a antioxidant that helps combat free radicals and with preventing heart disease.

These amazing fruits help to lower triglycerides and have dietary fiber and potassium that aids to maintain the nervous system.

When buying kiwi, look for a firm fruit and store in the refrigerator's crisper drawer up to 4 or 5 days.

The following is the nutritional breakdown of a kiwi:
Fiber- 21% of DRI
Potassium-12% of DRI
Vitamin C- 219% of DRI
Vitamin E- 17% of DRI

Source: Whole Living Body and Soul Magazine, March 2009
Power Foods: Kiwi by Cheryl Sternman Rule

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