Various Benefits of the Kiwi

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The kiwi be known as the producer of biggest vitamin C around the other fruit. The form him that was unique, had feathers with the texture that was typical, made the kiwi be used as granis or the food decoration.

From China this was introduced to New Zealand during 1906 and his kind began to be developed to finally New Zealand was known as the producer's country of the kiwi, at this time was gotten by approximately 10 kiwi kinds that were planted almost all over the world including in the United States, France, Italia, Spain, Israel, Chili, Australia, South Africa and Russia.

The kiwi that his quality good usually was reaped during ripe, but his texture was solid. When being pressed with the hands finger, the kiwi was felt solid but not hard. That was too soft usually has been rotten. The big measurement not the standard of the quality of the good kiwi. The feeling of the kiwi will be sweeter if being left ripe in the temperature of space.

The expensive price made the kiwi rare was consumed directly. But minimal, the kiwi could be added in various whims that really were enjoyed by your family. If his season, the kiwi really found it easy to be found with the price that was not too expensive. But if not the season, don't hope you found the kiwi in the supermarket.

The kiwi is usually processed into the pudding or the refreshing drink. In the presentation of food internationally, the kiwi more often was used as granis that also functioned as isian food that was served, like salad. It would be better if mengonsumsi the kiwi during still was fresh because kandungann his nutrient was not yet lost.

The fresh kiwi could be eaten directly by means of being cut off or spooned directly. Or also could be mixt in sereal, yogurt, the ice-cream, or sherbet. In the other serving like cake, pie and cream bavaria the kiwi increased appetite ate because of his colour that was fresh.

In the European area, the kiwi was often processed denagn mixed him in meat cooking, the poultry or the fish. Moreover often also was used in the production of sauce and soup.

Like generally the fruit, the most content in the kiwi was water that is approximately 83% of the weight. The other content that also often was the carbohydrate (15 gr), protein (1 gr), fat (0.4 gr), fibre (3.4 gr) and calorie (61 kkal), to every time 100 gram the kiwi.

The source kiwi of vitamin C and best potassium, moreover also contained magnesium, phosphorus, the iron, and vitamins of A. Kiwi produced vitamin C twice more of the sweet citrus fruits and lemons, until could be said, the kiwi could prevent bent arthritis.