Due to the high content of phenolic compounds (antioxidants), the mini -iki reduces the level of “bad” cholesterol (LDL), regulates blood pressure and reduces inflammation in the body. Numerous studies indicate that a diet rich in antioxidants reduces the risk of developing chronic diseases, such as atherosclerosis, type 2 diabetes or cancer.
Minikiwi is also rich in myo-inositol (popularly referred to as vitamin B8), which plays an important role in cellular metabolism and supports the treatment of metabolic disorders, including insulin resistance and obesity. The content of myo-inositol in Minikiwi reaches up to 982 mg per 100 gramswhich makes them the richest source of this relationship among fruit.
Minikiwi (acotinidia) comes from the picturesque areas of East Asia, covering Siberia, Sachalin, Manchuria, China, Korea and Japan. It’s a creeper that can reach a length of up to 50 meters. It grows similarly to vines, requiring climbing support. Ideally suited for growing in the form of a row along the fence or on pergola.
It is a frost -resistant plant, which is why it is suitable for cultivation in Polish climatic conditions. However, in early spring it is exposed to damage caused by frosts. Minikiwi fruits are small, They weigh about 10 grams, and are characterized by smooth, thin and edible skin. Their interior resembles larger kiwi, but it is much sweeter and more aromatic. Fruit They can take different colors depending on the variety – from juicy green to deep red.
Minikiwi can be found at local fairs, in stationary and online health food stores and in some supermarkets. Farmers conducting direct sales are also increasingly appearing.
Minikiwi fruits are characterized by a high content of vitamin C, the concentration of which can be higher than in classic kiwi and citrus. In 100 grams of fruit, there are 81 to 430 mg of vitamin C. For comparison, traditional kiwi provides about 93 mg of vitamin C per 100 grams.
Vitamin C supports the immune system, supports collagen synthesis and is a strong antioxidant, neutralizing free radicals and reduces oxidative stress.
Minikiwi also contains polyphenols, flavonoids and carotenoids, showing anti -inflammatory, anti -cancer and reduces risk of atherosclerosis and heart disease. The fruit also includes fiber, potassium, calcium and magnesium. Fiber consumption improves the functioning of the digestive system, regulating intestinal peristalsis and lowering cholesterol. In Minikiw we will also find actinidin – a proteolithic enzyme that facilitates the digestion of proteins. The 2012 study, which was published in the International Journal of Pharmaceutical Sciences and Research “confirms that the fruit is well tolerated by people with digestive problems.
The fruit also provides B vitamins, vitamin E and a large dose of lutein. Lutein is a carotenoid, which plays a key role in vision protection, reducing the risk of cataract and macular degeneration. Studies indicate that regular consumption of lutein improves eye health, protects against the harmful effects of UV radiation and supports the proper functioning of the immune system.
Minikiwi can be eaten raw, without having to peel the skin, because it is thin and devoid of hair. Fruits are therefore comfortable to consume and are a healthy, low -calorie snack – contain about 77 kcal/100 g. It is worth adding them to fruit salads, desserts, yogurt or smoothie.
Minikiwi is widely used in the kitchen. Due to the high content of pectins, these fruits are perfect for preserves. We will prepare jams, jam, compotes and even wine from them. By adding minikiwi to baking, such as muffins or tarts, we will introduce an interesting taste accent and increase the nutritional value of dishes.
Sources: Terazpoczy.pl
