Dejiang Kiwi [Guizhou Dejiang Specialty]

What is Dejiang kiwi fruit? Authentic Guizhou Dejiang specialty: Dejiang kiwifruit

Content summary:Do you want to know what Dejiang kiwifruit is? This article is a detailed introduction to the special product of Dejiang, Guizhou Province - Dejiang kiwifruit. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Dejiang kiwifruit. The full text takes about 4 minutes to read, mainly including the basic introduction of Dejiang kiwifruit

Basic Introduction of Dejiang Kiwi

Kiwi is a wild vine fruit tree native to China.

. The Tang Dynasty's "Compendium of Materia Medica" records: "Kiwi fruit has a salty, warm, and non-toxic taste, and can be used for medicinal purposes. It is mainly used to treat joint wind, paralysis, chronic white hair, hemorrhoids, and other conditions. In the Ming Dynasty, Li Shizhen's "Compendium of Materia Medica" recorded that kiwifruit is "shaped like a pear and colored like a peach, and macaques enjoy eating it, so it has various names. Fujian people call it" yangtao ". In the United States, it is called" Chinese blackcurrant ", and in New Zealand, it is called" RiwFruits "; It is called "Chinese Gooseberry" in the UK and "Chinese Monkey Pear" in Japan. Guizhou is called Shanyangtao, commonly known as "horse poop fruit"

Chinese kiwifruit has a large fruit type, with a single fruit weight between 70 and 100 grams. The skin is yellow brown, densely covered with fine hairs, and shaped like horse manure, hence it is called "horse manure fruit". The flesh is green, yellow, or light yellow in color, with light stripes on the cross-section. The core is white or light yellow, and the seeds are black brown or purple brown. The vitamin C content in fruits is particularly high, generally ranging from 100 to 200 milligrams per 100 grams of fresh fruit, with the highest reaching 420 milligrams, which is 3-14 times that of oranges, 2-8 times that of sweet oranges, 17-70 times that of peaches, 20-84 times that of apples, and 30-140 times that of pears. Containing 8-14% sugar and 1-4.2% total acid, it contains 12 amino acids including arginine, phenylalanine, tyrosine, isoleucine, leucine, alanine, phenylalanine, hydroxybutyrate, and various mineral elements such as kiwifruit alkaloids, proteolytic enzymes, tannins, calcium, phosphorus, potassium, and iron. According to the clinical experience of pharmacists, kiwifruit is believed to have sour, sweet, and cold properties. It has the effects of regulating the middle and regulating qi, generating fluids and moistening dryness, and relieving fever and irritability. Indications include hepatitis, indigestion, loss of appetite, vomiting, burns, and vitamin C deficiency. In recent years, some medical institutions have used kiwifruit fresh fruit and juice for clinical trials, which have certain preventive or adjuvant therapeutic effects on leprosy, digestive tract cancer, hypertension, cardiovascular disease, etc. The Guizhou Fruit Tree Research Institute has selected 17 excellent individual plants from wild kiwifruit, with the largest single fruit weighing over 100 grams. At the 1984 National Kiwi Research and Evaluation Conference, the quality and flavor ranked first in the country. In addition to fresh consumption, fruits can be processed into juices, fruit wines, jams, preserved fruits, jellies, fruit powders (crystals), etc., which are high-end nourishing and nutritious foods. (Tongren)