Kiwi: The Vitamin C Fruit

Image provided by Luc Viatour
Kiwi is an exotic fruit native to New Zealand. Kiwi is one of nature’s best sources of vitamin C. One kiwi has about 120 percent of the RDA of vitamin C. Vitamin C has very strong antioxidant properties which is why it is known for protecting cells and DNA, and supporting the immune system. Vitamin C is also well known for helping the body to fight off cancer and cataracts (clouding of the eye’s lens). Because of these features, people who get sick a lot or have bad eye sight may benefit from eating kiwi everyday.

Other nutrients found in kiwi are dietary fiber, potassium, copper, magnesium and vitamin E. Because kiwi contains potassium, magnesium and vitamin C, it is excellent for promoting heart health. Magnesium and potassium are two of the most important nutrients for the heart because it needs the two nutrients to spark muscle contractions. A lack of magnesium and potassium in heart muscle can lead to arrhythmias (irregular heartbeat).

Kiwi looks strange because its skin has a fuzzy-hairy texture but don’t let that scare you. Its skin is actually edible but I don’t recommend eating it. The interior of kiwi is similar to strawberry but is green in color. Kiwi has a taste similar to grape, melon and strawberry combined. Some people don’t like eating Kiwi because it has a light-sour flavor. If you don’t like eating kiwi, try using it as a natural meat tenderizer. Cut a kiwi in half and rub one of the halves (interior section) on the meat. You should do this 30 minutes before cooking the meat. The enzyme actiniolin in kiwi can help tenderize tough meat.

Kiwi benefits:

• Helps reduce heartburn
• Protects DNA and cells from free radicals
• Helps prevent constipation
• Helps reduce cholesterol levels
• Great for heart health
• Great for the eyes
• Promotes digestive health
• Helps the body fight cancer

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• Strawberry: The fruit of Love and Health