New Zealand green kiwifruit consistently ranks as one of the most nutrient-rich fruit available, providing everyday good health. The high fibre content, vitamins, antioxidants and minerals of kiwifruit drive its superior nutritional value and make it one of the healthiest fruits available.
The powerful combination of vitamin C, dietary fibre, actinidin, potassium and folate, gives New Zealand green kiwifruit one of the highest nutrient density and adequacy scores compared to other common fruit.
New Zealand green kiwifruits contain so many vitamins and minerals, they’re truly bursting with natural goodness. New Zealand green kiwifruit is also a low glycaemic index (GI) food.
KEY NUTRIENTS IN GREEN KIWI
DIETARY FIBRE
Kiwifruit dietary fibre (namely hemicelluloses, cellulose and pectin) supports digestive health by helping to bulk up stool, improve transit time and act as a prebiotic by getting fermented in the colon by the good bacteria that reside there.
Kiwifruit has a low glycemic index. This is largely due to the unique hydration properties of kiwifruit dietary fibre – the fibre swells to nearly 3 times its original size which makes uptake of sugars into the bloodstream steadier.
The complexity of the dietary fibre and balance of sugars in kiwifruit mean that it is also FODMAP-friendly.
ACTINIDIN
The kiwifruit-unique proteolytic enzyme (protease), actinidin, is mainly found in the green (Hayward) variety of kiwifruit. Other cultivars contain a small amount (e.g. Gold3 kiwifruit) or even no actinidin (e.g. red kiwifruit).
Actinidin breaks down proteins, particularly in the stomach, to aid digestion. Studies have shown actinidin can enhance the digestion of a wide variety of food proteins, resulting in faster and more complete digestion compared to what the body’s natural proteases do on their own. It is particularly good at digesting animal meat proteins, dairy proteins, and plant proteins including soy, pea, rice and wheat (gluten).
Enhanced protein digestion can help to relieve that overfull feeling after a high protein meal, reduce bloating and discomfort, and improve amino acid absorption.
POTASSIUM
Potassium is an important mineral that helps maintain muscle function and supports healthy metabolism, water balance, electrolytic functions, and the nervous system.
HISTORY OF KIWIFRUIT IN NZ
Kiwifruit, also known as kiwi or Chinese gooseberry, refers to the edible fruit from the Actinidia genus. Kiwifruit are native to China, where it was first described in the early 12th century.
Seeds from China were brought back to New Zealand by Isabel Fraser, a school teacher, in 1904. The green Hayward cultivar is a direct descendant of those seeds and is now the most common variety, with a fuzzy brown skin and green flesh.
The name “kiwifruit” is attributed to Jack Turner of Turners and Growers who suggested the name as an alternative to “Chinese gooseberry” which was proving difficult to market in the 1950s.
The name stuck and most NZ kiwifruit are marketed under the Zespri brand and grown in the Bay of Plenty region of New Zealand (“kiwifruit country”).
ACTAZIN® IS
HOW ACTAZIN® IS MADE
Whole kiwifruit are gently processed into a seedless, skinless puree
The puree is carefully dried and finely milled to produce Actazin
The proprietary pharma-grade processing and drying techniques used ensure high levels of key nutrients and bioactives are retained
