• Kiwis, commonly referred to as kiwifruit, are a variety of fruit that are indigenous to Southwest China's mountains and hillsides.
• They are currently produced around the world, notably in New Zealand, which is one of the leading producers of this well-known fruit. Numerous other countries, notably the United States, also grow kiwis.
• A schoolteacher called Isabel Fraser first introduced kiwis to New Zealand in 1904 when she returned home with kiwi seeds after passing through China.

Improved sleep

• In a 2011 study, the impact of kiwifruit on adults with sleep issues was examined. According to self-reported measurements, the researchers discovered that eating kiwis improved sleep.
• The researchers hypothesised that the antioxidant and serotonin content of kiwis may be responsible for this advantage.

Cholesterol levels and blood pressure

• Fibre, potassium, and antioxidants are all present in kiwis and may all help to improve heart health.
• The American Heart AssociationTrusted Source (AHA) advises people to consume more potassium while consuming less sodium or added salt.
• People who have low blood pressure are typically less likely to develop cardiovascular disease. Potassium relaxes the blood vessels, which aids in blood pressure management.

Kidney stone avoidance

• A high potassium diet may also aid in preventing kidney stones from developing.

Prevention of cancer

• High amounts of free radicals in the body have been linked to a number of cancer forms, according to the National Cancer Institute.
• A variety of antioxidants that help the body get rid of free radicals are provided by kiwis. This is one method the fruit might aid in the fight against cancer.

Bone condition

• Kiwi has vitamin K and small amounts of calcium and phosphorus, all of which support healthy bones. A sufficient vitamin K intake may aid in osteoporosis prevention.
• Additionally, vitamin K is crucial for blood coagulation.

• Kiwifruit should be kept between 32 and 35 degrees Fahrenheit in storage. Avoid extreme heat and bright sunlight while allowing fruit to ripen for two to three days at room temperature in a loosely tied paper bag. Kiwifruit needs to be chilled until it is time to eat it once it is ripe and yields to the touch.
• Kiwi is a fruit-producing plant. The fruit is consumed and used medicinally. There isn't enough solid scientific data to support the use of kiwi for illnesses like high blood pressure, asthma, constipation, or any others. Kiwi is a fruit that is used in meals as a meat tenderizer and as a component of various sports drinks.

• Formerly known as Chinese gooseberries, kiwis were given the name "kiwi" by New Zealand fruit merchants in honour of the indigenous, flightless kiwi birds.
• Kiwis are categorised as berries in botany. The two most popular kiwi species for human consumption are Actinidia deliciosa and A. chinensis.
• The Hayward kiwi, a green kiwi named after Hayward Wright, who popularised kiwis in New Zealand in the 1920s, is the most common variety of A. deliciosa kiwi.
• The shape and size of Hayward kiwis are oval and comparable to giant hen's eggs. They feature green flesh, fuzzy brown skin, and small black seeds.
• Golden or yellow-fleshed types of kiwis are also available (A. chinensis). Kiwis with green flesh differ from those with yellow flesh in that the former contain the green pigment chlorophyll while the latter do not.
• It should be remembered that kiwis and kiwiberries are two different species. Kiwiberries are small and have edible, grape-like skin despite being members of the same plant family, the Actinidia.
• Kiwis have thicker, fuzzier skin and are larger.
• Before eating most kiwi cultivars, the skin needs be removed. The skin of golden or yellow kiwi variants is softer than the skin of green kiwi varieties, yet some people like to eat it.

The nutritional profile of kiwis is outstanding.

The nutritional breakdown for 3.5 ounces (100 grammes) of raw, green kiwi flesh is provided below (4 Reliable Sources):

• 64 calories

• 14 grammes of carbs

• 3 grammes of fibre

• 0.44 grammes of fat

• One gramme of protein

• 83% of the daily value for vitamin C (DV)

• 9% of the DV of vitamin E

• 34% of the DV for vitamin K

• 7% of the DV for folate

About 15% of the DV is copper.

• 4% of the DV for potassium

• 4% of the DV for magnesium