Kiwi

Kiwi, kiwi fruit or Chinese gooseberry is the name given to the green berry fruits originating from southwest China (the green kiwi, Actinidia deliciosa, is usually traded). It was introduced to New Zealand in 1904, from where it reached the European markets.

In 1959 the fruit was given the name "Kiwi" in England, which comes from the colloquial English name for "New Zealand" derived from the bird of the same name.

100 g of the aus have a physiological energy value of 210 kJ (51 kcal) and contain, among other things, 1 g fat, 9 g carbohydrates, 45 µg beta-carotene, 0.5 mg vitamin E, 0.02 mg vitamin B1, 0.05 mg vitamin B2, 0.02 mg vitamin B6, 20 µg folic acid and 45 mg vitamin C.

Kiwi is a vitamin-rich fruit: in addition to fiber, as well as iron, magnesium, potassium, zinc and calcium, it is rich in vitamin C, thiamine (vitamin B1), riboflavin (vitamin B2), niacin, pantothenic acid, pyridoxine (vitamin B6), folic acid, vitamin B12, vitamin A and vitamin E.

Today, the kiwi fruit is one of the 10 most common triggers of food allergies in Europe. It has achieved this ranking within 3 decades.

1. Mattila L et al (2003) Food hypersensitivity among Finnish university students: association with atopic diseases. Clin Exp Allergy 33:600-606.