The exceptional nutritional value of the kiwifruit, combined with its convenience as a snack or quick meal ingredient make this a real super food.

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A particularly important kiwi variety is the Hayward. The Hayward is the leading variety of kiwi, harvested from the middle of October to the middle of November depending on the location of the production site. Thanks to its long shelf life, it can be easily exported from its production site to all over the world, without compromising its taste, smell or appearance.

The Hayward produces a medium-large fruit with a strong peel and a green pulp. With respect to the other, this variety has a highly advantageous characteristic: it can be kept refrigerated for months without undergoing any damage. Ripening is easily triggered by storing the fruit in a warm area with some apples. Another typical characteristic of kiwis is their acidity, a result of the presence of ascorbic acid (vitamin C); together with other organic acids it gives the fruit excellent antioxidant and self-preservation qualities.

Kiwis contain large amounts of vitamins, especially vitamin C. In fact, its presence in the edible part of the fruit, (85 mg per 100 g of edible pulp) is higher than that of oranges (50 mg); as it is known, vitamin C is an excellent antioxidant.

Minerals

  • Potassium
  • Calcium
  • Phosphorus

Vitamins

  • Vitamin C
  • Vitamin PP
  • Vitamin B

Macronutrients

  • Proteins
  • Lipids
  • Roughage
  • Carbohydrates

Quantity

  • 400mg
  • 25mg
  • 70mg

Quantity

  • 85 mg
  • 0,4 mg
  • 0,07 mg

Quantity

  • 1,2 g
  • 0,6 g
  • 2,2 g
  • 9 g
MineralsQuantity
Potassium400mg 
Calcium25mg 
Phosphorus70mg 
VitaminsQuantity
Vitamin C85mg
Vitamin PP0,4mg
Vitamin B0,07mg
MacronutrientsQuantity
Proteins1,2g
Lipids0,6g
Roughage2,2g
Carbohydrates9g

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