Kiwi Characteristics

• Strong antioxidant power
• Low in calories
• Very good source of fibre
• Promotes cardiovascular health
• Helps prevent chronic diseases

Nutritional and caloric values of the kiwi 

For 100g raw kiwi:

• Calories: 60.5
• Protein: 0.88g
• Carbohydrates: 11g
• Lipids: 0.6 g
• Fibre: 2.4 g
• Glycemic load: Low
• Antioxidant power: High

Among the nutrients present in large quantities in the kiwi, we can mention:

• Vitamin C
• Vitamin K
• Vitamin B9 (folic acid)
• Vitamin E
• Copper
• Potassium

The benefits of kiwi

More research is needed to confirm the various beneficial health effects attributed to kiwi before its consumption can be recommended for the prevention or treatment of specific diseases.

However, several prospective and epidemiological studies suggest that a high intake of fruit and vegetables helps to maintain good health by reducing the risk of cardiovascular disease, certain cancers and chronic diseases.

• Prevention of certain cancers
• Cardiovascular health
• Fight against constipation
• Antioxidant power
• Rich in fibre

Contraindications and allergies

There are few contraindications to eating kiwi, as it is very healthy, high in fibre and generally well tolerated. However, kiwi is a "latex" fruit, which is known to cause allergic reactions in sensitive individuals. If in doubt, it is essential to consult a doctor.

Kiwi is a food implicated in oral allergy syndrome. This is an allergic reaction to certain proteins found in various fruits, vegetables and nuts. It mainly affects people with pollen allergies and is almost always preceded by hay fever. So when some people with ambrosia allergy eat raw kiwi (cooking usually breaks down the allergenic proteins), an immune reaction can occur.

These people experience itching and a burning sensation in the mouth, lips and throat. The symptoms may come and go, usually within a few minutes after the person has eaten or touched the offending food. In the absence of other symptoms, this reaction is not serious and kiwi does not need to be systematically avoided. However, it is advisable to consult an allergist to determine the cause of reactions to plant foods. They will be able to assess whether any special precautions need to be taken.

Kiwi allergy seems to be becoming more common and is often associated with other allergies. In fact, several cases of cross-allergy to latex and pollen have been reported in recent years. People who are allergic to pollen or latex may be hypersensitive to kiwi (as well as banana and avocado) and vice versa. Actinidin, a protein found in kiwi, is recognised as the allergen. However, other proteins may also be involved. Reactions can vary from hives to anaphylactic shock. Certain factors that influence the process of protein digestion (such as stomach pH), as well as the environment in which individuals live, may explain the differences in reactions between two people with a kiwi allergy.

Due to the potential severity of reactions, people with latex or pollen allergies should be particularly vigilant. It is recommended that an allergist be consulted to determine the cause of reactions to certain foods and the precautions that should be taken.