One, green heart kiwifruit

Green heart kiwifruit is the most common in the market, the representative varieties are New Zealand Green Kiwifruit, New Zealand Seawater, Jiangsu Xu Xiang, etc. Green heart kiwifruit is generally larger, the skin of the fruit is greenish-brown, the surface of the fruit is smooth and hairless, and the taste is fresh and tender, sour and sweet. Green heart kiwifruit is the most original kiwifruit varieties, with high vitamin C content, up to 143 mg/100 g, total acidity of 1.4%, total sugar 16%-22%, and the most prominent advantage is that the fruit can be eaten without being fully soft-ripened.

Two, yellow heart kiwifruit

Yellow heart kiwifruit representative varieties are Golden Sun, Golden Yan, New Zealand Golden Fruit, etc., the appearance of the golden yellow, the fruit is more elongated, the head is relatively flat, the fruit is slightly smaller than the green kiwifruit, the taste is soft, sweet and delicious. In addition to being rich in vitamins C, A, and E, as well as potassium, magnesium, and fiber, the yellow kiwifruit also contains nutrients rarely found in other fruits. Folic acid, carotene, calcium, luteinizing hormone, amino acids and natural inositol. In addition, the yellow heart kiwifruit is rich in calcium, which is 2.6 times more than grapefruit, 17 times more than apples and 4 times more than bananas. The yellow heart kiwifruit does not need to be fully soft-ripened to be eaten, and has a strong, sweet flavor with no astringency.

Three, red kiwifruit

Red kiwifruit common varieties are Chuhong, Hongyang, Honghua, etc., the appearance of the round, large, the bottom of the concave, the center of the fruit flesh is red radial, the flesh is tender, rich aroma, sweet and refreshing taste, acidity is extremely low. The red kiwifruit has the highest nutritional value and is a medicinal fruit. Each 100 grams of fresh flesh contains 100-420 mg of vitamin C, which is 5-10 times higher than that of mandarin oranges, 11-13 times higher than that of lemons, and 20-80 times higher than that of apples. The red kiwifruit has a high content of trace elements, especially calcium, and can be directly absorbed by the body, making it a good calcium supplement for middle-aged and elderly people. But because the taste of red kiwifruit is too sweet, for the average person may feel a little tired.

The sugar content of different varieties of kiwifruit varies slightly, but it's just between 8 and 14 percent, while Guangxi Leye's red kiwifruit can have a sugar content of 17 to 18 percent, and it's about a month earlier than kiwifruit from Sichuan and Shaanxi. Guangxi Leye kiwifruit was awarded the national geographical indication product in 2016, and dominates the market with its glossy and hairless skin, tender flesh, rich aroma, refreshing taste and high sweetness, which is loved by the audience and in short supply every year.

A well-known domestic nutritionist suggests that when picking kiwifruit you can prefer the four varieties of Cui Xiang, Hong Yang, Jin Tao and Huayu (soluble solids contain a variety of components such as sugar, acid, vitamins and minerals that can be dissolved in water, and is a comprehensive indicator for evaluating the quality of the kiwifruit)