Slows down the oxidation of cells in the body… The highest level of antioxidants that delay aging
The price of fruits and vegetables has risen so much that it is burdensome to introduce them in writing. Still, farmers are crying. We hope to innovate the distribution process of agricultural products as soon as possible to form a price range that satisfies both consumers and farmers. The food to be covered this time is kiwi. It is widely known as a healthy food, but it is especially effective in helping to lose weight and slowing down aging.
◆ Suppression of cholesterol and fat absorption… Emission of toxins from the body, beauty of the skin
Kiwi is good for ‘healthy diet’ because it has a lot of dietary fiber (fiber). It has more dietary fiber than apples. In particular, insoluble dietary fiber that does not dissolve in secretions in the body is twice as high as that of apples (National Standard Food Composition Table). Helps discharge wastes from the large intestine to reduce toxins accumulated in the body and help prevent age spots and blemishes. It is also rich in vitamins C and E, which are good for the skin. Soluble fiber dissolves in the blood and inhibits the absorption of fat and cholesterol. Since the kiwi skin contains a lot of water-soluble fiber, it is better to scrape the bottom of the skin.
◆ Reduce harmful oxygen, the main culprit of aging… Powerful antioxidant (aging) effect
Kiwi has the highest level of antioxidants among fruits and vegetables that delay aging by slowing down the oxidation of cells in the body. It has an excellent ability to reduce free radicals, the main culprit of aging. It is low in calories and contains a variety of nutrients, so it is good for a healthy diet. In particular, it is one of the foods that can consume vitamin E while losing weight. Dietary fiber helps bowel movement and is good for bowel movements, and digestion-promoting ingredients are helpful when you feel bloated.
◆ What are the effects of glutamic acid and arginine? Also rich in folic acid
Kiwi has many nutrients such as vitamins, calcium, potassium, and folic acid, but especially glutamic acid and arginine have the effect of promoting the secretion of growth hormones, so it is helpful for growing children to eat. The effect of folic acid cannot be overlooked. There is a lot of folic acid in gold kiwi, which is important for the formation of cranial nerves and spinal nerves of the fetus. It also contains inositol, a plant growth hormone that helps with brain development and lung function. The sour taste of kiwi slowly raises blood sugar and is good for diabetes control.
◆ Sour? Cooked?… hard vs soft
Kiwi, commonly called kiwi, tastes different depending on the degree of ripeness. If you don’t mind the sour taste, you can choose the ripened soft ones when you want to enjoy the sweet taste. The most suitable storage temperature is 0 ℃, so if you put it in the refrigerator, it will not ripen further and can be kept as it is. If the kiwi is hard and unripe, you can ripen it by storing it at room temperature for several days. If you put apples and bananas together in plastic, ethylene gas will come out and the kiwi will ripen quickly.
◆ Domestic kiwi, sour taste is stronger… Bark more greenish-brown, hairy
There is a theory that the kiwi was named Kiwifruit because it is covered with brown fur and resembles a kiwi bird that lives in New Zealand. According to the National Academy of Agricultural Sciences, kiwifruit grown a lot in Korea has greenish-brown, thicker, and hairier skin than those from New Zealand. It has many irregular shapes and has a stronger sour taste. Currently, more than 60% of the domestic blueberry market is ‘Hayward’ varieties with green flesh developed in New Zealand, and the rest (40%) are golden (gold) and red (red) fruit.
