I’m always amused when I see a gold kiwifruit. It is shaped like a tear drop, with a protruding neck—which reminds me of a headless kiwi bird—and smooth hairless body, which is totally unlike the green kiwifruit.
According to a New Zealand kiwifruit producer Zespri (the brand of the kiwis that I’m currently eating now), the biggest difference between the green and gold kiwi is taste. “While green kiwifruit has a tangier, more tart flavor, gold kiwifruit is mellow and tropical, a mixture of mango, melon and citrus flavours.”
Well, golden kiwifruits are just fabulous for our health. Based on this long article which I’ve read so you don’t have to, here are a few key points why we should all eat more golden kiwis instead of apples from now on.
According to a 2011 study published in the journal Biological and Pharmaceutical Bulletin, a Japanese research team examined seven fruits that are known to have high antioxidant content: gold kiwis, green kiwis, navel oranges, mandarin oranges, white grapefruits, ruby grapefruits and apples.
The team wanted to know which fruit had the highest concentration of polyphenols (powerful antioxidants that offset the effects of molecules known as free radicals), which were most effective in reducing lipid oxidation (the process whereby fatty acids are turned into free radicals that damage cells), and which were most effective in eliminating free-ranging hydrogen peroxide (another type of free radical produced as a byproduct of the body’s process to create and use energy at the cellular level).
By reducing the amount of oxidised lipids and the number of other free radicals in blood serum, physicians believe people can significantly reduce their risk of heart disease. A common way to reduce free radicals and oxidised lipids is to consume more antioxidant-rich food such as the aforementioned fruits.
Suffice to say, golden kiwis kicked every fruit’s asses, particularly apple’s.
The researchers found that gold kiwi’s polyphenols content was approximately 1.04mg per ml, green kiwi was second with 0.85mg/ml, navel oranges were third at 0.80mg/ml, while apples were last at 0.13 mg/ml.
As for the antioxidant properties of these polyphenols, the researchers found that both gold kiwi and navel orange inhibited oxidation of 60% of the lipids, with apples again last at 23%.
To further evaluate the antioxidant properties of the fruits, the researchers measured the amount of hydrogen peroxide eliminated by the fruit juices. Guess what? Gold kiwi significantly outperformed the other fruits by eliminating over 60% of the hydrogen peroxide. No other fruit achieved greater than 30% elimination, and apples were last at less than 10%.
The scientific team said: “All these indicators showed the highest activity for gold kiwi, demonstrating that gold kiwi has strong antioxidant effects. Overall, green kiwi had lower antioxidant effects than gold kiwi, but had stronger effects than the other fruits.”
So, if you’d like to add a tasty fruit to your daily diet, try the golden kiwi. It’s more expensive than the regular green ones, sure, but it’s worth all the health benefits and yummy sweetness you’d be getting. I like scooping the tender flesh with a teaspoon after chilling it for a while. Simply delightful.