Kiwifruit is a vine fruit tree, also known as thorn pear, hairy pear,大红袍(Dahongpao), rare fruit, etc., and it has many varieties. Kiwifruit is native to China. The Ming Dynasty pharmacologist Li Shizhen named it "because its shape is like a pear, its color is like a peach, and macaques like to eat it."历代本草(历代 herbal classics) have recorded the nature, flavor, and efficacy of kiwifruit, and it is known as a fruit with high medicinal and dietary value. Kiwifruit can be eaten fresh, canned, and also made into fruit juice, fruit wine, preserved fruit, jam, etc.
Kiwifruit is sweet, fragrant, juicy, and a nutritious health fruit. According to calculations: every 100 grams contains 14 grams of sugar, 1.6 grams of protein, 320 milligrams of potassium, 56.1 milligrams of calcium, 1.6 milligrams of iron, 42.2 milligrams of phosphorus, 19.7 milligrams of magnesium, and is also rich in carotene, folic acid, vitamin C and E. It is especially high in vitamin C, reaching up to 300 milligrams, which is nearly 10 times that of an equivalent amount of citrus and about 12 times higher than lemons. Medical research shows that regular consumption of kiwifruit and its juice can prevent cardiovascular diseases, urinary tract stones, hepatitis, leprosy, etc. It can also effectively lower cholesterol levels in the blood. Research has also found that the roots, leaves, and flowers of kiwifruit can be used as medicine and have a certain therapeutic effect on esophageal and stomach cancer.
It is worth mentioning that kiwifruit is a very nutritious food for women of childbearing age. We know that folic acid is a water-soluble B vitamin that plays a major role in cell division and growth, and the synthesis of nucleic acids, amino acids, and proteins. It is an essential nutrient for fetal development. Folic acid deficiency in pregnant women may lead to low birth weight, cleft lip and palate, heart defects, etc. in the newborn. Kiwifruit contains up to 8% folic acid, earning it the reputation of a "natural folic acid powerhouse." Eating kiwifruit regularly before or in the early stages of pregnancy can help prevent various birth defects and congenital heart diseases in the fetus. Kiwifruit also contains three natural antioxidant vitamins: carotene can improve the human body's immunity and help with the development of the fetus's eyes; abundant VC and VE can enhance the body's resistance, promote the body's absorption of sugar, and allow the fetus to obtain nutrients. In addition, the phenols, carbohydrates, and minerals in kiwifruit play an important role in repairing the cell membrane and activating immune cells in the human body.
Therefore, expectant mothers can often eat kiwifruit. Because folic acid and vitamins are easily decomposed and destroyed by high temperatures, it is best to eat kiwifruit raw.