Xianju Kiwi [Zhejiang Xianju Specialty]

What is Xianju kiwi fruit? Authentic Zhejiang Xianju specialty: Xianju kiwifruit

Content summary:Do you want to know what Xianju kiwifruit is? This article is a detailed introduction to the Zhejiang Xianju specialty - Xianju kiwifruit. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Xianju kiwifruit. The full text takes about 4 minutes to read, mainly including the basic introduction of Xianju kiwifruit and its nutritional value? What are the product characteristics of Xianju kiwifruit? Tasting and eating methods of Xianju kiwifruit, etc

Basic introduction of Xianju kiwifruit

Xianju is one of the 12 kiwifruit base counties in the province. Wild fruit resources are widely distributed, and artificial planting began in 1985. The main varieties include Haiwote, Arilin, and Chinese kiwifruit

What are the nutritional values of Xianju kiwifruit

It contains abundant vitamins C, A, E, as well as potassium, magnesium, and fiber. In addition, it also contains other nutrients that are relatively rare in fruits - folate, carotene, calcium, progesterone, amino acids, and natural inositol. The calcium content of kiwi fruit is 2.6 times that of grapefruit, 17 times that of apple, 4 times that of banana, and the vitamin C content is twice that of orange. Therefore, its nutritional value far exceeds that of other fruits. Kiwi fruit is rich in vitamin C, which can strengthen the immune system, promote wound healing, and absorb iron; It is rich in inositol and amino acids, which can inhibit depression and supplement the nutrients consumed by mental energy; Its perfect ratio of low sodium and high potassium can replenish the energy lost from staying up late and working overtime

Tasting and eating methods of Xianju kiwifruit

Mature kiwifruit has a hard texture, and those who like to eat it with a sour taste can eat it directly without peeling. Hard and fresh fruits should be placed in a natural environment at a temperature of 10-20 degrees Celsius for about 15 days. If mixed with other fruits for about 5 days, the fruit will begin to fully ripen. You can split the fruit in half and use a small spoon to scoop out the flesh for consumption

Kiwi fruit is cold in nature and should not be consumed excessively. People with spleen and stomach deficiency and cold should eat it with caution, and those with diarrhea should not consume it. People with threatened miscarriage, excessive menstruation, and frequent urination should avoid eating. Due to the high content of vitamin C in kiwifruit, it is easy to clump with proteins in dairy products, which not only affects digestion and absorption, but also causes bloating, abdominal pain, and diarrhea. Therefore, after consuming kiwifruit, do not immediately drink milk or eat other dairy products