Nutritional benefits of kiwifruit

The chemical composition of kiwifruit is of considerable interest to those wishing to understand the basis of the nutritional value and health benefits of consuming kiwifruit.

People are attracted to kiwifruit because of its brilliant green color and exotic taste. Kiwi is one of the few fruits that are green when it is completely ripe and it contains chlorophyll.

Kiwis are an excellent source of potassium, folate, beta-carotene, and vitamin C and K. The fruits are also a very good source of dietary fiber. They are also high in vitamin E, calcium, phosphorus, magnesium, copper, iron, zinc, and omega-3 fatty acids. 

Kiwifruit protects against and improves respiratory disease; reduce the risk of cancer; detoxifies the body. There are many studies using kiwifruit demonstrated antioxidant activities and other beneficial effects for cardiovascular disease and cancer as well as anti-inflammatory effects.

Kiwifruit is a good source of various phytonutrients and chemicals associated with healthy immune system. Kiwi’s high level of potassium helps keep body electrolytes in balance by counteracting the effects of sodium.

A 100 gram serving is about whole fruit (76 grams per medium kiwi) and provides 61 calories, 1.1. grams of protein, 0.5 gram of fat, and 14.7 of carbohydrate, with 3 grams of fiber and 9 grams of natural sugars (fructose and glucose).

The bioactivity of kiwifruit is largely attributed to the presence of nutrient and antioxidants such as vitamins C and E, caffeic acid, naringenin, quercetin and epicatechin. Kiwifruit often regarded as a nutrient-dense fruit.

The nutrition adequacy and nutrient density value of kiwifruit are driven primarily by its high vitamin C content. Like other vitamin C-rich foods, kiwifruits are particularly important in promoting respiratory tract health.
Nutritional benefits of kiwifruit