Kiwi

Kiwi, commonly known as kiwifruit or Chinese gooseberry, is a woody vine and edible fruit in the Actinidiaceae family. The plant is native to mainland China and Taiwan, as well as New Zealand and California, where it is commercially grown. The fruit has a little acidic flavor and can be eaten raw or cooked. The juice can also be utilized to tenderize meat.

Kiwi also contains large amounts of folate and zinc. They contain phytonutrients, like lutein, which are important for eye health and may help protect cells from damage. Finally, kiwifruit is a very good source of vitamin K, and a good source of potassium, and copper. This little, sweet New Zealand fruit is high in vitamin K, with 60 percent of the daily value (DV) and over 200 percent of the DV for vitamin C per cup. Simply split the tart fruit in half and scoop the meat right out of the peel with your spoon to enjoy.

The kiwifruit helps lower the risk of stroke and heart disease by helping to maintain healthy blood pressure and offering a boost of Vitamin C. Aside from that, kiwi fruit is abundant in nutritional fiber. Fiber can lower LDL or bad cholesterol, and so lessen heart disease risk factors.