Kiwis, commonly known as kiwifruit, are a variety of fruit endemic to Southwest China's highlands and slopes.
Kiwis were initially introduced to New Zealand in 1904 by Isabel Fraser, a schoolteacher who returned home with kiwi seeds after travelling through China.
Kiwis are small fruits that come in both green and yellow flesh. New Zealand is a major kiwi producer, but these fruits are also grown in many other parts of the world.
Kiwis are abundant in nutrients and fibre, as well as a range of vitamins and minerals. They're especially abundant in vitamin C, which is necessary for immune function.
Kiwis are high in plant compounds that have antioxidant and anti-inflammatory properties in the body.
A diet high in vegetables and fruits, such as kiwis, is an excellent method to maintain heart health. According to research, eating kiwis, in particular, may help lower heart disease risk factors.
Kiwis have both soluble and insoluble fibre. According to research, kiwis contain roughly one-third soluble fibre and two-thirds insoluble fibre.
Kiwis are highly abundant in vitamin C, a substance that helps protect your cells from oxidative damage and performs several other vital functions in the body.