All about kiwi
Kiwi started its world-conquering journey in China. We know of countless kinds of kiwi from all around the world. It supposedly received its name from a similarly pronounced kind of bird because its look bears some similarities to the bird too with its tiny, brown and of hairy appearance.
Kiwi mainly provides help against inflammations, but it is also commonly used against chronic fatigue and its bone-strengthening effect is also well-known.
Although kiwi is said to be low in calories (its energy content is 61 kcal, which is 255 kJ/100 grams), it is especially rich in mineral salt. Kiwi is an extraordinary source of vitamin C - a kiwi a day already covers your vitamin C intake (kiwi contains ten times the vitamin C content of orange).
There is potassium, phosphorus, calcium and magnesium in it.
When buying kiwi, you should pay attention to the fact that it ripens onward during storage (at room temperature and in a lit place), it over-ripens fast, so it is a good idea to choose not-so-ripe or harder pieces in the store. Since the characteristic hairy skin of kiwi protects the flesh, but is also a surface where impurities may accumulate, you should only choose pieces with an intact skin. The enzymes may accelerate the ripening of other fruits thus store kiwi separated from other fruits.
Kiwi is mainly eaten fresh and peeled, but due to its remarkable meat-softening enzymes, it also has a surprising effect useful in the kitchen: if you rub meat slices with the inner side of kiwi skin or even thin kiwi slices it will be ready to get fried in 15-20 minutes. But this same enzyme makes kiwi unsuitable to be paired with dairy products or shakes since the protein in the milk precipitates.