The kiwifruit season in New Zealand is from April to January.
Ripen at room temperature then store in the refrigerator. Handle all fresh produce with care and wash before eating.
The kiwifruit is native to China. The seeds were introduced to New Zealand by Isabel Fraser in 1904. In the 1960s New Zealand began growing kiwifruit commercially.
2 kiwifruit = 148 g
|Average Quantity per serving||% Daily Intake per serve||Average Quantity per 100 g|
|Fat, total (g)||1.0||1%||0.7|
|- saturated (g)||0.13||1%||0.09|
|Available carbohydrate (g)||13.5||4%||9.1|
|- sugars (g)||13||14%||8.8|
|Dietary Fibre (g)||4.4||15%||3.0|
|Folate (µg)||57||28% RDI*||38|
|Vitamin C (mg)||126||315%||85|
|Niacin (mg)||1.2||12% RDI*||0.8|
|Vitamin E (mg)||1.3||13% RDI*||0.9|
|Vitamin K (µg)||16||20% ESADDI**||11|
Percentage Daily Intakes are based on an average adult diet of 8700 kJ
Your daily Intakes may be higher or lower depending on your energy needs
*Recommended Dietary Intake (Average Adult)
**Estimated Safe and Adequate Daily Dietary Intake
Source: FOODfiles 2016