The nutritional value of Cangxi red kiwi fruit

Cangxi red kiwi fruit has rich nutritional value. Regular consumption of fresh fruit has health care, beauty, detoxification and anti-cancer effects on the human body. It is known as the "King of Fruits" and "Crown of Vitamin C". It is called "beauty fruit and smart fruit" in Japan. Rare variety---Red Heart Kiwi. Hongyang kiwi has smooth and hairless skin, golden flesh and bright red heart. It has a sweet, sour and refreshing taste and a strong aroma, with a mixed flavor and aroma of melon, strawberry and citrus. The fresh fruit contains 17 kinds of amino acids necessary for the human body, vitamins C, B, E and minerals such as potassium, calcium, magnesium and phosphorus. One of the best features of red kiwi fruit is that it is very rich in vitamin C, which is 155-420mg/100g, which is 20-80 times that of apples. Eating 1-2 red kiwi fruits every day can meet the body's needs for vitamin C and trace elements. In particular, the taste is better than any kiwi fruit varieties currently bred at home and abroad. Kiwi fruit is no longer a "sour fruit" and is known as "red soft gold".

The Cangxi red kiwi fruit variety belongs to the Chinese series and is extremely early-ripening (it goes on the market in early August, 40 days earlier than Heywater). It is stored at 15°C for two months at room temperature and will remain fresh until March of the following year. The market prospect is good and the product value is high.

The appearance of Cangxi red-heart kiwi fruit is very different from that of Haywater. The surface is hairless; the fruit core has a radial red heart pattern, like sunlight, and the flesh is green with yellow (or red); the taste is sweet.

But kiwi fruit is a cold food. People with spleen and stomach deficiency or even diarrhea, gastritis, hyperacidity, and dysmenorrhea should try not to eat it.