The king of vitamin C fruit is kiwi fruit.

Kiwi fruit not only has a unique flavor, fresh fragrance and delicious taste, suitable sweet and sour taste, but also has extremely high nutritional value. Its pulp contains a large amount of vitamin C and vitamin E. Each 100g of fresh fruit contains 100-420 mg of vitamin C, which is 80 times that of apples.

Both these two vitamins have strong antioxidant effects, so kiwi fruit can not only prevent arteriosclerosis, diabetes, liver dysfunction and other diseases, but also treat the "three highs" (hyperlipidemia, hypertension, It has a very good effect on lowering blood lipids, blood pressure and cholesterol in patients with hyperglycemia, and it also has a certain inhibitory effect on various cancer cell lesions such as liver cancer, lung cancer, skin cancer, and prostate cancer.

Introduction:

Although the kiwi is called a peach, it is not the same family as the peach. Peach belongs to the Rosaceae family, while kiwifruit stands on its own due to its unique characteristics, so it is called Actinidiaceae and Actinidia genus. In the genus Kiwi, there are 54 species worldwide, 52 of which are produced in China. Thousands of years ago, wild kiwi fruit grew on the land of China and was eaten by macaques, hence the name kiwi fruit.

Kiwi fruit is a treasure all over the body. Its peel contains more vitamins and minerals than the pulp, but the peel cannot be eaten directly. If it is made into kiwi wine, its nutrition can be fully utilized. This kind of wine has the effect of relaxing muscles and activating blood circulation, dispelling dampness and keeping out cold. Drinking a little before going to bed can speed up blood circulation and promote metabolism.