Anna Delany, adapted from www.Fruits&VeggiesMatter.gov
Kiwifruit are named after the Kiwi, a brown furry bird native to New Zealand - although the kiwifruit is actually Chinese.
Kiwifruit are juicy and sweet with a hint of tartness, and bursting with vitamin C - a great fruit to add to your day.
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Kiwifruit originally came from the Yang-tse river valley in China but when the New Zealand grown fruit was first exported to the US in the 1960's the name was changed for marketing reasons.
Kiwifruit are brown and fuzzy on the outside and bright green on the inside with tiny black seeds and a soft white “core”. The flavor of a kiwifruit is sometimes described as a mixture of peaches, strawberries, and melon. It has a soft and juicy texture.
There are 400 different varieties of kiwifruit. The Hayward variety is the most popular U.S. variety.
Kiwifruit is an excellent source of vitamin C. Adequate intake of vitamin C has been shown to be helpful in reducing the severity of conditions like osteoarthritis, rheumatoid arthritis, and asthma, and for preventing conditions such as colon cancer, atherosclerosis, and diabetic heart disease.
Eating vitamin C-rich fruit such as kiwi may also help protect against respiratory problems associated with asthma, such as wheezing.
Kiwifruit is also a good source of fiber, vitamin E and potassium. It is fat free, sodium free and cholesterol free.
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