Featuring Andy De Santis, RD, MPH, Registered Dietician

Duration: 1 minute, 17 seconds

Originally cultivated in China, kiwifruit were eventually exported to New Zealand and beyond.

From the basic nutrient content perspective, what makes them standout the most is their extremely high vitamin C content – containing more of this antioxidant Vitamin per serving than any citrus fruit.

But when we look deeper into the health value of kiwi consumption, there is quite a bit to love.

A standard serving of kiwi, 2 fruits, is considered low FODMAP and unlikely to aggravate symptoms of those living with IBS.

Kiwi contains a unique blend of both soluble and insoluble fibre which enhances its water holding capacity and may explain why it has been demonstrated to be extremely effective at improving bowel movement consistency and quality while also enhancing the gut microbiome, reducing inflammation and abdominal discomfort too.

In fact some studies have suggested that kiwi may be as effective as popular fibre supplements like psyllium at reducing constipation, with less potential side effects.

Kiwi also contains a unique digestive enzyme known as actinidin as well as a meaningful amount of the blood pressure lowering mineral potassium, which many people in North America don’t consume enough of.

Presenter: Andy De Santis, Registered Dietitian, Toronto, ON

Local Practitioners: Registered Dietitian