Kiwi (Actinidia deliciosa) is a deciduous climbing vine which produces oval-shaped, dull brown colored fruits with a fuzzy texture.Each kiwi berry measures approximately a large size hen’s egg, and weighs up to 125 g. internally; its flesh is soft, juicy, emerald green with rows of tiny, black, edible seeds. It is native to China but widely grown in many countries including New Zealand, Brazil, Chile, and Italy for its commercial fruits. It produces large, leathery, heart-shaped green leaves which turn red in the autumn. Kiwifruit is a great source of beneficial nutrients, including antioxidants, vitamins and minerals. They are especially rich in vitamin C, even more so than oranges and lemons. Other compounds found in kiwifruit include quercetin, lutein, and actinidin. Actinidin is supposed to help improve protein digestion in the gut, as shown in animal studies. Kiwi-fruit seeds are an excellent source of omega-3 fatty acids. Kiwi also contains good amounts of minerals like manganese, iron and magnesium.
Kiwi fruit is a good source of vitamin C, vitamin E, vitamin A, and vitamin K. The abundance of vitamins provides the ability to protect DNA in body cells from oxidative damage caused by free radicals and aids in decreasing the risk of inflammation and disease.