Kiwi fruit
Kiwi fruit
Kiwi fruit (pronunciation: /ˈkiːwiː/), also known as Chinese gooseberry (pronunciation: /ˈtʃaɪˌniːz ˈɡʊzˌbɛri/), is a fruit of several species of woody vines in the genus Actinidia. The most common cultivar group of kiwi fruit (Actinidia deliciosa) is oval, about the size of a large hen's egg (5–8 cm in length and 4.5–5.5 cm in diameter). It has a thin, fuzzy, fibrous, tart but edible light brown skin and light green or golden flesh with rows of tiny, black, edible seeds. The fruit has a soft texture with a sweet and unique flavor.
Etymology
The name 'kiwi' comes from the Maori language, named after the kiwi bird because of its small, brown, fuzzy appearance which resembles the bird. The name 'Chinese gooseberry' refers to the fruit's origin in China and its gooseberry-like taste.
Related Terms
- Actinidia: The genus to which the kiwi fruit belongs.
- Vitamin C: Kiwi fruit is rich in this essential vitamin.
- Fruit: The category of food that kiwi belongs to.
- Dietary fiber: Kiwi fruit is a good source of dietary fiber.
- Antioxidant: Kiwi fruit contains several compounds with antioxidant properties.
Health Benefits
Kiwi fruit is a nutrient-dense food, meaning it is high in nutrients and low in calories. The possible health benefits of consuming kiwi fruit include maintaining healthy skin, reducing blood pressure, and preventing heart disease and stroke.
Nutritional Value
Kiwi fruit is a rich source of Vitamin C, Vitamin K, and Vitamin E. It also contains a good amount of dietary fiber and is low in calories.
Cultivation
Kiwi fruit is cultivated in several countries, with the majority of commercial production taking place in China, Italy, New Zealand, and Chile.
External links
- Medical encyclopedia article on Kiwi fruit
- Wikipedia's article - Kiwi fruit
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