Known in ancient China as Yang Tao,[1] the kiwifruit earned its place in Chinese culture not just for its flavor, but also its medicinal properties, which science has substantiated in areas such as digestive health and metabolic health.[2]
The commercially grown varieties of kiwifruit can be traced to a China and a Church of Scotland mission station in Yichang in 1878. They were referred to as “Chinese gooseberry” before kiwifruit became the moniker.[3,4]
Kiwifruit is named in honor of New Zealand’s native bird—the kiwi—by an enterprising food distributor, and its subsequent cultivation grew around the globe. Today, France, Italy, Greece and the United States are some of the biggest producers of kiwifruit.[5] China remains at the very top of the list.[6] Kiwifruit is not only a scrumptious food but is used to tenderize meats due to the compound actinidin.[7]
Health Benefits of Kiwifruit
Kiwifruit provides 92.7 milligrams of vitamin C,[9] a nutrient that helps boost the immune system to stave off colds and scurvy,[10] in every 100-gram serving. It has 40.3 micrograms of vitamin K[11]—best known for its role in bone health and cardiovascular function.[12]Kiwifruits contain vitamin A (great for the skin, respiratory health, and vision[13]), vitamin E (for lowering the risk of platelet aggregation[14]), and potassium to help balance the body’s electrolytes and manage blood pressure levels.[15,16]
You’ll find 3 grams of dietary fiber for every 100-gram serving of kiwifruit. Dietary fiber has been shown to help keep the digestive system running well, while reducing the risk of diseases such as diabetes, stroke, and hypertension.[20] Finally, the antioxidant power in kiwifruits may help neutralize free radicals that can damage cells.[21]
Studies on Kiwifruit
Research has shown kiwifruit to have a notable protective effect against asthma and other respiratory difficulties, such as wheezing. One report indicated that young children eating 6 to 7 servings of kiwifruit and other vitamin C-rich foods per week had a 29.3 percent lower incidence of wheezing. Even those eating these foods only once or twice a week had fewer symptoms, in comparative studies.[23]Both the green and gold varieties of kiwifruit are rich in polyphenols and were studied to compare their antioxidant strengths. Researchers found that not only were the kiwifruit antioxidants more potent than those in oranges and grapefruit, the gold kiwifruit variety was found to have greater antioxidant strength. Researchers concluded that kiwifruit consumption may be useful in reducing the development of diseases caused by oxidative stress.[24]
Kiwifruit Fun Facts
Before the kiwifruit became its given name, other names, such as “melonette,” were considered.[27] If the kiwifruits you purchase are underripe, placing them in a brown paper bag for 4 to 6 days will help them ripen. Keeping them in a paper bag with an apple or a banana will speed up the ripening process even more.[28]Summary
Kiwifruits can legitimately be called a super fruit. This fuzzy brown powerhouse with bright green flesh contains vitamins A, K, E, and B, potassium, folate, and fiber. The health benefits kiwifruits provide translate into protection against heart disease and stroke, potential relief from asthma and irritable bowel syndrome, and support for pregnant mothers and their fetuses.Kiwifruit is a sweet little fruit that expands the diversity of your plate by its color, flavor, and health advantages.
- 1 Handbook of Proteolytic Enzymes, 2013;2:1870-1884, Chapter 429 p.1
- 2 Eur J Nutr. 2018; 57(8): 2659–2676, Abstract
- 3 Eur J Nutr. 2018; 57(8): 2659–2676, History
- 4,5,27 TIME, February 9, 2017
- 6 Sensors (Basel). 2016 Jul; 16(7): 1012, Introduction
- 7 Journal of Food Biochemistry, 1988 Sep;12(3):147-158, Abstract
- 8 Bon Appetit, March 27, 2008
- 9,11,16,17,22 USDA FoodData Central, Kiwifruit, green, raw
- 10 Indian J Clin Biochem. 2013 Oct; 28(4): 314–328, Introduction
- 12 Open Heart. 2015; 2(1): e000300, Abstract
- 13 Community Eye Health. 2013; 26(84): 65, Introduction
- 14 Sultan Qaboos Univ Med J. 2014 May; 14(2): e157–e165, Abstract
- 15 Physiol Plant. 2008 Aug;133(4):725-35, Abstract
- 18 National Institutes of Health, “Vitamin B6 — Nausea and Vomiting in Pregnancy”
- 19 Rev Obstet Gynecol. 2011 Summer; 4(2): 52–59, Additional Benefits of Folic Acid Supplementation
- 20 Nutr Rev. 2009 Apr;67(4):188-205, Abstract
- 21 Eur J Nutr. 2018; 57(8): 2659–2676, Antioxidants
- 23 Thorax. 2000 Apr;55(4):283-8, Abstract
- 24 Biol Pharm Bull. 2011;34(1):128-34, Abstract
- 25 Asia Pac J Clin Nutr. 2010;19(4):451-7
- 26 BBC Good Food, “Kiwifruit smoothie”
- 28 Spoon University, “4 genius ways to quickly ripen a kiwi”