| Scientific name: | Actinidia deliciosa |
| German name: | Kiwi |
| Other names: | Kiwifruit, Chinese gooseberry, Yang-tao |
| Classification: | Ericales |
| Family: | Actinidiaceae |
| Genus: | Actinidia |
| Season: | Southern Hemisphere: from April, New Zealand from June to November, available all year round. |
The kiwi must share her name. And that with the small flightless bird Kiwi. With its furry, egg-shaped appearance it is not so unlike the bird. But in contrast to the bird, the kiwi is a true vitamin C bomb and is excellent for losing weight. And it can be enjoyed in many different ways.
Quantity per 100 grams
| Calories | 61 |
| Fat content | 0,5 g |
| Saturated fatty acids | 0 g |
| Polyunsaturated fatty acids | 0,3 g |
| Monounsaturated fatty acids | 0 g |
| Cholesterol | 0 mg |
| Sodium | 3 mg |
| Potassium | 312 mg |
| Carbohydrates | 15 g |
| Roughage | 3 g |
| Sugar | 9 g |
| Protein | 1,1 g |
Kiwis have become indispensable in German supermarkets. The kiwi has its origin in China and is therefore also known as the "Chinese gooseberry". In the meantime the kiwi can also be found in New Zealand and many other countries with subtropical or temperate climates. Italy is next to New Zealand the main cultivation country of the Kiwis. The fruit is harvested hard ripe and can be kept for up to six months due to its cool storage at just over zero degrees Celsius. However, it loses its taste and its flesh becomes glassy. This is why kiwis are sold quickly and can ripen for weeks in consumer refrigerators.
Kiwis are very healthy and low in calories. One kiwi is enough to cover the daily vitamin C requirement of an adult. But the kiwi can't just score with vitamin C: It contains E and B vitamins, potassium, magnesium, calcium, iron and phosphorus. In addition, there are valuable omega-3 fatty acids in the flesh and antioxidants in the skin. The enzyme actinidine contained in the fruit cleaves protein and should therefore not be mixed raw with dairy products, as this can lead to a bitter taste.
The most common way to eat a kiwi is to cut it and then spoon it out. If you like, you can also eat the kiwi shell, as it is also healthy. The taste of the skin is reminiscent of that of gooseberries. The kiwi tastes sour and does not necessarily have to be eaten raw. Kiwi jam, kiwi cake or kiwi punch are popular. In New Zealand the kiwi is also enjoyed as juice or wine. For some people, the high vitamin C content of kiwi may cause skin irritation, burning sensations on the tongue, palate and lips. Kiwi consumption should be reduced here. There may even be an allergic reaction. People with kiwi allergies usually also react to pollen, papayas and pineapples. In this case you should refrain from eating them.
The kiwi has a lot to offer: the high vitamin C content of 90 mg per 100 g is almost twice as high as that of oranges and lemons. This helps against stress, nervousness and anxiety. The lutein contained in kiwis protects the skin from UV radiation. They also act as natural blood thinners. The dish is edible and should also be eaten! It contains valuable fibre and vitamins.