Dried Kiwi Fruit

North-central and eastern China is Kiwi’s home. Kiwi cultivation spread from China to New Zealand in the early 20th century. Although the varieties were called various Chinese names, such as Yang Tao, which means “strawberry peach”, “Chinese gooseberry” (because of the taste and colour of the pulp), the fruit has become commonplace among producers in England and New Zealand. During World War II, the fruit was exported to California under the name Chinese Gooseberry. In 1962, New Zealand manufacturers began to call it “kiwi” in order to give it more attractiveness in the market. After that, a Californian importer appeared, also using the name “kiwi”, to introduce fruit in the US market.

The peel of the fruit can vary in size, shape, hairiness and colour. The flesh can vary in colour, juicy, texture and taste.

Average Kiwi (76 grams) contains:

• 46 calories
• 0.3 g fat
• 1 g of protein
• 11 g of carbohydrates
• 2.6 g of dietary fibre, which is partly contained in edible skin, may have a weak laxative effect.
• Kiwi – a rich source of vitamin C (112% of the daily value per 100 g) and vitamin K, as well as a good source of dietary fibre and vitamin E.

Composition:

• 100% Kiwi

Prescribing:

• protect the cardiovascular system
• protect the respiratory system
• provide the production of digestive enzymes
• regulate blood pressure
• prevent cancer
• protect eyesight
• fibre source