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Kiwi
KIWI.
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Kiwi
INTRODUCTION
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The kiwi comes from a climbing plant that receives the same name and belongs to the family of the Actinidiáceas, which includes approximately 300 trees and shrubs, many of proper climbing and ornamental them of the south hemisphere. In spite of his slightly attractive external aspect, it is a question of a very tasty fruit, of interesting nourishing properties and very healthy.



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ORIGIN AND VARIETIES


It is an exotic fruit that comes from the hillsides of the Himalayas, specifically of Continental China. New Zealand, Brazil, Italy and Chile, there are the principal producing countries. Some of the most important varieties are: Kaquiara II and MG-6, of agreeable flavor and emerald green pulp and, in Spain, the variety delightful Actinidia, proceeding from the Hayward. Other less important varieties for the small size of his fruits are: Monty, Abbot, Dark brown, Kramer, Blake, Tomuri and Matua.

HIS BEST EPOCH

This fruit, on having matured in winter, appears on the market from October and it is supported in perfect conditions until May. Nevertheless, other varieties like the kiwi proceeding from New Zealand, also can be consumed from ends of May up to beginning of November.

CHARACTERISTICS

It forms: it is a berry with form of ellipse and covering of a skin replete with fluffinesses.

Size and weight: his size is similar to that of a big egg and it weighs approximately 80 grams, according to the variety of which it is a question (Abbot, Dark brown, Monty, Hayward, etc.).

Color: the skin is brown and it is covered with small filaments as hair and his pulp has an emerald green color and it is replete with small pips of black color, arranged in the shape of circle.

Flavor: it has a sweet and sour and very refreshing flavor.

The fruit is gathered in the middle of October and beginning of November in Spain. These fruits are not eatable immediately after his compilation, but when it is observed that they have a slightly soft consistency to the tact. After the compilation, part of the fruits is stored in cold-storage rooms for his conservation until June, when they are exported to countries of the European Union. The stiff one is carried out in cartons for a better transport and presentation.


HOW TO CHOOSE IT


At the time of buying this fruit, it is necessary to choose intact copies and without spots. The very soft or damaged kiwis must be discarded because they have less flavor or strange flavors. The size does not influence the quality of the fruit. In a fresh place, the kiwi can survive for the long time whenever it is protected against the dehydration, for example with bags of food use. If we it preserve to temperature ambience, it bears us up to 15 days; if we refresh it, one month and if we freeze it, up to 6 months. If it is wished that to be maturing, them ambience will be left to temperature. The maturation of the kiwi is very slow, being able to accelerate if we introduce them in bags together with apples or pears, which detach ethylene. This way, the kiwis are obtained in his ripeness point concerning 8-10 days.



Composition for 100 grams of eatable portion
Calories 54,2
Carbohydrates (g) 12,1
Fibre (g) 1,5
Potassium (mg) 314
Magnesium (mg) 27
Provitamina A (mcg) 3
Acid fólico (mcg) 29,3
Vitamin C (mg) 94
mcg = micrograms
NOURISHING PROPERTIES


His majority component is the water. It is of moderate caloric contribution, for his carbohydrates quantity. He emphasizes his content in vitamin C; more of the double that an orange, and vitamins of the group B, between them the acid fólico. Likewise it is rich in minerals like potassium, magnesium and fibre, soluble and insoluble, with a powerful laxative effect. The fibre improves the intestinal transit. The vitamin C intervenes in the formation of collagen, bones and teeth, red globules and favors the absorption of the iron of the food and the resistance to the infections. The acid fólico collaborates in the production of red and white globules, in the material synthesis genetically and the formation antibodies of the immune system. The magnesium is related to the functioning of intestine, nerves and muscles, is part of bones and teeth, improves the immunity and possesses a soft laxative effect. The potassium is necessary for the transmission and generation of the nervous impulse, for the normal muscular activity and it intervenes in the water balance inside and out of the cell.




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