Kiwi
The scientific name of the kiwifruit vine is Actinidia chinensis Planchon, and it originates from China. It was introduced to Greece in the 20th century (relatively recently), but today it has spread widely and shows strong growth potential as a crop.
Kiwifruit is rich in potassium, magnesium, phosphorus, dietary fiber, and trace elements. It also contains more vitamin C than any other fruit, provided it is consumed immediately after cutting so the vitamins are not lost.
Chemical composition of kiwifruit (per 100 g).
Kiwifruit is a new crop for the cooperative. From November 2007 to February 2008, sales showed a significant increase in both the domestic and international markets. Due to the product’s growing productivity and demand, the cooperative is building new facilities with autonomous cold rooms, specifically for its storage and preservation. Construction will begin in May 2008, and the first chambers will be completed by September, so that this year’s kiwifruit crop can be stored under the best and most up-to-date specifications required for the product and the consumer.
- Water 81%
- Calories 66
- Protein 0.79 gr
- Fat 0.07 gr
- Carbohydrates 17.5 gr
- Vitamin Α 174 (I.U)
- Vitamin B1 0.0 2mg
- Vitamin B2 0.05 mg
- Vitamin C 0.05 mg
- Calcium 16 mg
- Phosphorus 64 mg
- Iron 0.51 mg
- Sodium 7 mg
- Potassium 264 mg