Kiwi has been transferred to Europe in the 19th century not for food but for decorations of greenhouses. It originates in China and it grows on vines. In the beginning they called kiwi – Chinese peach and Japanese strawberry.
Farmers of New Zealand started to cultivate vines, but they decided to name it kiwi fruit – running wingless bird that was depicts on the local coat of arms. Nowadays, this name is used worldwide, and the former names of the fruit – Chinese peach and Japanese strawberry -are forgotten.
Kiwi fruits can be preserved and frozen, from them can be prepared jelly, juice or jam.
Kiwi is very useful but should be eaten in moderation. The addition to it can cause severe allergic reactions. Allergists can not yet understand why, but they suggest that the fruit contains a special type of protein.
You should know that kiwi can replace our menu of 2 oranges and 4 tomatoes – a medium-sized fruit contains 250 mg of vitamin C. One kiwi fruit contains fiber as in ½ grapefruit,more potassium than bananas and all multivitamin and mineral complex, amino acids and antioxidants.
Kiwi quickly burn fat and enriched with stomach enzymes, reduced cholesterol levels,stabilize blood pressure, reduces the risk of oncological diseases, especially cancer ofthe colon. In some countries they use the kiwi as a natural stimulant and natural doping of the athletes.