Kiwifruit has high nutritional value, with rich content of vitamin C and dietary fiber

Kiwifruit and mi hou tao (Chinese gooseberry) share the same origin, and the flesh is mostly green or yellow, with a sweet-and-sour, juicy taste. It is known for its high vitamin C content, and also contains dietary fiber, potassium, folic acid and various antioxidant substances, making it one of the more nutritionally comprehensive common fruits.

Vitamin C is the most prominent nutrient in kiwifruit, and its content ranks among the highest among common fruits; eating one or two a day can supplement a considerable amount of vitamin C. Vitamin C helps maintain immune function, promotes collagen synthesis, and can also increase the absorption rate of iron from plant-based foods.

Dietary fiber is likewise a highlight of kiwifruit; it promotes intestinal peristalsis and helps make bowel movements smooth. The flesh also contains natural proteases, which help break down protein, so eating a moderate amount after a meal is somewhat helpful for digestion.

The common types on the market include green-fleshed, yellow-fleshed and red-fleshed kiwifruit. Yellow-fleshed varieties are usually sweeter, while green-fleshed ones have a more obvious sour taste and keep longer. When selecting, those with slightly soft fruit and a clear aroma are best; firmer fruit can be left at room temperature for a few days to ripen naturally.

It should be noted that kiwifruit is one of the fruits more likely to cause allergies. People with an allergic constitution or weak digestion should try only a small amount the first time, and should not eat much during diarrhea. Overall, eating one to two kiwifruits a day in moderation allows you to better obtain their nutrients, and it is also very suitable as an everyday family fruit.