Table of Contents Hide
- Kiwi Fruit Nutritional Profile
- How Many Nutrients in This Food
- How To Serve Nutritious Kiwi Fruit Food
- How To Buying This Food
- How To Storing This Food
- How To Preparing Kiwi Fruit Food
- Medical Uses and/or Benefits Of Kiwi Fruit
- Adverse Effects Associated with Kiwi Fruit Food
Kiwi Fruit Nutritional Profile
• Energy value (calories per serving): Low
• Protein: Moderate
• Fat: Low
• Saturated fat: Low
• Cholesterol: None
• Carbohydrates: High
• Fiber: High
• Sodium: Low
• Major vitamin contribution: Vitamin C
• Major mineral contribution: Potassium
How Many Nutrients in This Food
• The kiwi fruit is a high carbohydrate food, a good source of soluble dietary fiber (pectins), and an excellent source of vitamin C.
• One raw, peeled three-ounce (76 g) kiwi fruit has 2.3 g dietary fiber, 71 mg vitamin C (95 percent of the RDA for a woman, 79 percent of the RDA for a man) and 237 mg potassium, 127 percent as much as three ounces of fresh orange juice.
How To Serve Nutritious Kiwi Fruit Food
• Fresh sliced.
How To Buying This Food
Fruit with firm, unblemished skin. Ripe kiwi fruit is soft to the touch; those sold in American markets generally need to be ripened before eating.
How To Storing This Food
• Set unripe kiwi fruit aside to ripen at room temperature, preferably in a brown paper bag. Do not store the fruit in a plastic bag; moisture collecting inside the plastic bag will rot the fruit before it has a chance to ripen. Refrigerate ripe kiwi fruit.
How To Preparing Kiwi Fruit Food
Peel and slice the fruit.
Because kiwi fruits are very acidic, you can slice them in advance without fear of having the flesh turn dark.
Medical Uses and/or Benefits Of Kiwi Fruit
Foods high in vitamin C cure or prevent the vitamin C deficiency disease scurvy, whose symptoms include slow healing of wounds, bleeding gums, and bruising.
Protection against heart disease.
Foods high in antioxidants such as vitamin C appear to reduce the risk of heart disease. In addition, foods high in pectins appear to lower the amount of cholesterol circulating in your blood, perhaps by forming a gel in your stomach that sops up fats and keeps them from being absorbed by your body.
Enhanced absorption of iron from plant foods.
Nonheme iron, the form of iron in plant foods, is poorly absorbed because natural chemicals in the plants bind it into insoluble compounds. Vitamin C makes this iron easier to absorb, perhaps by converting it to ferrous iron.
Benefits of strawberries CLICK HERE
Adverse Effects Associated with Kiwi Fruit Food
Latex is a milky fluid obtained from the rubber tree and used to make medical and surgical products such as condoms and protective latex gloves, as well as rubber bands, balloons, and toys; elastic used in clothing; pacifiers and baby-bottle nipples; chewing gum; and various adhesives. Some of the proteins in latex are allergenic, known to cause reactions ranging from mild to potentially life threatening.
• Some of the proteins found naturally in latex also occur naturally in foods from plants such as avocados, bananas, chestnuts, kiwi fruit, tomatoes, and food and diet sodas sweetened with aspartame. Persons sensitive to these foods are likely to be sensitive to latex as well.
Note : The National Institute of Health Sciences, in Japan, also lists the following foods as suspect: Almonds, apples, apricots, bamboo shoots, bell peppers, buckwheat, cantaloupe, carrots, celery, cherries, coconut, figs, grapefruit, lettuce, loquat, mangoes, mushrooms, mustard, nectarines, oranges, passion fruit, papaya, peaches, peanuts, peppermint, pineapples, potatoes, soybeans, strawberries, walnuts, and watermelon.
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