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Kiwi Benefits: Fruit Controls Cholesterol Levels

Kiwi Benefits: Fruit Controls Cholesterol Levels

The origin of the kiwi is in mountainous regions Southeast China and Brazil, the fruit was introduced in the interior of the state of São Paulo, in the municipality of Campos do Jordão, in the year 1970, however, the culture reached greater expansion in the states located in the south of the country, more precisely in Paraná, Santa Catarina and Rio Grande do Sul. For fruiting, there is a need to plant varieties that produce female (producing) flowers and those that produce male (pollinating) flowers.

Kiwi is a relatively in our country. The states of Santa Catarina, Rio Grande do Sul, São Paulo, Paraná and Minas Gerais are currently the largest producers, but the country imports most of its needs from Chile.

The fruits have a slightly sour taste, have an oval shape and flattened. It has a bark of light brown color, covered by small hairs. The pulp of the fruit is of greenish color, presenting several small black seeds in the center and must be harvested still very firm and kept in deposit to complete its maturation.

Kiwi Nutrients

Kiwi has pectin, an important fiber for controlling blood cholesterol levels. The food contains no cholesterol and contains magnesium, copper, vitamin B6, niacin, vitamin A, riboflavin, calcium, zinc, iron, potassium, phosphorus and the amino acids glutamate and arginine.

The main categories of phytochemicals found in kiwi include B -carotene, phenolic compounds and flavonoids, among others, that have antioxidant capacity. It is one of the few fruits of green coloration when ripe, with chlorophyll being responsible for its green color.

Kiwi is a very important source of folic acid. In pregnancy, in the growth phase and in healing situations, folic acid plays a key role. It has low calorie - every 100 grams has approximately 50 calories. All these combined compounds offer an anti-cancer and anti-inflammatory potential, which helps increase the immunity of individuals who routinely have a high intake of this fruit.

Kiwis are a good source of vitamin E, the antioxidant known to protect skin of degeneration. Studies indicate that eating two kiwis per day helps reduce the potential for blood clotting. The fruit also has good amounts of vitamin C, a unit and a half already have the necessary amounts of the nutrient per day. Vitamin C improves immunity, iron absorption, avoids vision problems and strokes.

Kiwi fibers help to bind and move toxins from your intestinal tract and aid in digestion, prevent constipation and other problems intestinal diseases. The potassium present in kiwi helps keep our electrolytes in balance and contain the effects of sodium. The low glycemic index and high fiber content does not raise blood sugar quickly and is a safe food for diabetics.

Kiwi consumption

There are reports of allergy to kiwi. Black seedlings can be allergenic to some people. If they are removed, there is no problem in consuming the fruit. The peel of the kiwi can be consumed pure or together with the fruit, the fibers present in it help people who present problems of intestine. Good hygiene before consuming the fruit with the bark is indicated. The main uses of kiwifruit are natural, in the form of fresh fruit or natural and industrialized juices, in the form of canned preserves, ice creams, jellies, vinegar, wine and brandy. Being that the best way to ingest it is natural.


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