Gucheng Kiwifruit

Gucheng Kiwifruit

　　Records of kiwifruit can be found as early as in the *Book of Songs* from the pre-Qin period. Li Shizhen described the shape and color of kiwifruit in *Compendium of Materia Medica* as follows: “Its shape resembles a pear, its color that of a peach, and it is favored by monkeys—hence its various names.” Tang Shenwei wrote in *Classified Materia Medica*: “It tastes sweet and sour, grows in valleys, climbs on trees, has round, fuzzy leaves, and its fruit is about the size of a duck or goose egg, with a brown skin that becomes sweet and delicious after frost.” This fruit, which is sweet with a tangy flavor, fragrant, and rich in nutrients, lay dormant for thousands of years. It is only in the past hundred years or so that humans have truly come to understand and utilize it. For a long time, it remained a “delicacy” enjoyed solely by monkeys.

Kiwifruit is an extremely nutritious fruit, with soluble solids content ranging from 14% to 20%. It contains more than ten types of amino acids such as leucine, phenylalanine, isoleucine, tyrosine, valine, and alanine, as well as abundant minerals. Each 100 grams of flesh contains 27 milligrams of calcium, 26 milligrams of phosphorus, and 1.2 milligrams of iron. It also contains carotene and various vitamins, among which the vitamin C content reaches over 100 milligrams (per 100 grams of flesh), with some varieties exceeding 300 milligrams. This is 5–10 times that of citrus fruits and 15–30 times that of apples and other fruits, earning it the title of “king of fruits” in the world.

Due to its comprehensive and rich nutrition, kiwifruit contains some essential substances vital to the human body, making it highly beneficial for maintaining health and preventing and treating diseases. Eating more kiwifruit can help prevent osteoporosis in the elderly; inhibit the deposition of cholesterol on the inner walls of arteries, thereby preventing arteriosclerosis; improve heart muscle function and prevent heart disease. In terms of cancer prevention, it helps suppress the mutagenic effects of nitrosamines in the intestines on tissues. Some cancer patients report reduced loss of appetite and cachexia after eating kiwifruit, as well as alleviated side effects or toxic reactions from X-ray therapy and chemotherapy. Regular consumption of kiwifruit can also prevent the body from producing excessive peroxides, hinder the formation of age spots, and delay the aging process.