Properties of Kiwi Fruit:
The kiwi fruit is rich in potassium, magnesium , phosphorus , fiber and minerals .
It also has more vitamin C than any other fruit , if only to be consumed immediately after cutting , to avoid losing vitamins .
The existence of many vitamins makes the Kiwi as the best means of defense against microbes .
Kiwi fruit is also an excellent source of vitamin A, and vitamin E, which is necessary for radiant and healthy skin , and slow the aging process and protect cells from damage .
The kiwifruit (usually kiwi fruit in British English),often shortened to kiwi in many parts of the world, is the edible berry of a woody vine in the genus Actinidia.
The most common cultivar group of kiwifruit ('Hayward') is oval, about the size of a large hen's egg (5–8 centimetres (2.0–3.1 in) in length and 4.5–5.5 centimetres (1.8–2.2 in) in diameter). It has a fibrous, dull greenish-brown skin and bright green or golden flesh with rows of tiny, black, edible seeds. The fruit has a soft texture and a sweet but unique flavor, and today is a commercial crop in several countries, such as Italy, New Zealand, Chile, Greece and France.