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The homeland of the kiwi is China. Later kiwi has been grown in New Zealand. Nonetheless kiwi is called – a Chinese gooseberry, later it was named as a kiwi in New Zealand- in honour of the national bird of the New Zealand. Nowadays kiwi is grown in Italia, even France, and Chile, both in Japan and of course in Jerusalem.

Under the fluffy, pale brown kiwi coat there is a beautiful yellow or green fresh. The flavour of flesh is quite mild but at the same time it is refreshing. If you do not want to eat eggs in breakfast then you can put and eat kiwi out of the egg dish.

Kiwi is a good source of potassium, magnesium, copper and phosphorus. Kiwi also is a good source of fibre which helps to reduce the cholesterol level in the blood. Fibres help to eliminate the harmful substances and a purifying process of the body takes place.

Kiwi contains vitamin C more than oranges do.

Green kiwi contains enzymes which allow other fruit to mellow faster if you put them in one bowl with kiwi. Due to this you can soften the meat with the fruit. But due to the same effect there is no kiwi ice-cream because of these enzymes dairy products do not tighten and do not let gelatine to stiff.

Kiwi is not recommended for people who have kidney stones or gallstones.

Agnese Marhele @ 2009-09-22 10:18:30

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