Kiwi fruits contain about as much potassium as bananas, and also contain 1.5 times the DRI for vitamin C. It is also rich in vitamins A and E, and its black seeds can be crushed to produce kiwi fruit oil, which is very rich in alpha-linoleic acid (an important omega-3 essential fatty acid).
It is important to note that kiwi fruits contain a remarkable amount of vitamin C, E and A. Vitamin C is a water-soluble antioxidant that has been proven to protect our body from free radicals, dramatically improving the health of individuals who consumed it regularly against all kinds of disease, from cardiovascular problems to cancer and obesity.
Vitamin E has been proven to have similar effects, but is fat-soluble and thus, is complimentary to vitamin C in its functions. Kiwi fruits contain both these vitamins in high amount, which help protect our body against free radicals on all fronts.
The high content of dietary fiber helps improve diseases, such as diabetes (by controlling sugar levels) and colon cancer (since fiber binds to toxic compounds in the colon and helps us expel them).
Fiber has also been proven to reduce cholesterol levels, improving the conditions of patients with cardiovascular diseases and lowering the probability of heart attacks.
Eating kiwi fruit is clearly a healthy choice, and it is particularly useful in these cases: