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Kiwi skins: Edible or not? Experts weigh in on the fuzzy fruit
🇰🇷 South Korea /Health & Science

Kiwi skins: Edible or not? Experts weigh in on the fuzzy fruit

From Dong-A Ilbo · () Korean

Translated from Korean and summarized by DistantNews. Read the original for the full story.

At a glance

In-depth Sources not specified Context piece
  • Kiwis are gaining attention as a "health cheat key" for managing blood sugar, supplementing fiber, and improving sleep, moving beyond their traditional role in salads or meat tenderizing.
  • Experts highlight kiwi's high nutrient density and low glycemic index, noting that eating the skin can increase fiber intake by about 50% and boost vitamin C, E, and folate.
  • The fruit's journey from China to New Zealand and its rebranding from "Chinese Gooseberry" to "kiwifruit" are key to its global popularity.

The fuzzy skin of a kiwi has become a surprising point of contention, sparking online debate after K-pop idol Huening Kai of Tomorrow X Together was seen eating an unpeeled kiwi on the group's YouTube channel. While some netizens expressed disgust at the fuzzy texture, others defended it, comparing it to other fruits.

The skin is crunchy and delicious.

— Huening KaiTXT member Huening Kai commenting on eating a kiwi with its skin on.

This "skin debate" comes as kiwis are experiencing a resurgence in popularity, shifting from a supporting role in salads or as a meat tenderizer to being recognized as a "health cheat key." Their appeal lies in their ability to aid in blood sugar management, provide essential dietary fiber, and potentially improve sleep quality, aligning with current health trends.

Experts emphasize the nutritional powerhouse that is the kiwi. Central University professor Shin Sang-ah notes that kiwis have a high nutrient density and a low risk of raising blood sugar, calling them a fruit with "endless nutritional potential." The fruit's skin, often discarded, is particularly beneficial. According to health professionals, consuming kiwi with its skin, after thorough washing, can increase dietary fiber intake by approximately 50% compared to eating only the flesh. It also significantly boosts the absorption of vitamins C and E, folate, and magnesium.

If you wash kiwis thoroughly and eat them with the skin, you can consume about 50% more dietary fiber than when eating only the flesh. The nutritional value, such as vitamin C, E, folate, and magnesium, also increases significantly.

— Health expertsExplaining the benefits of eating kiwi skin.

The kiwi's journey to global recognition is a story of adaptation and rebranding. Originally from southwestern China, where it was known as "monkey peach," its seeds were brought to New Zealand in 1904. Through dedicated breeding, the Hayward variety, known for its large size and sweetness, was developed in 1924. Facing marketing challenges with the name "Chinese Gooseberry" during the Cold War, New Zealand exporters cleverly renamed it "kiwifruit" after the national bird, leading to a surge in exports. Today, kiwis are enjoyed worldwide, with consumption habits varying by region, from eating the flesh in Asia to consuming the whole fruit in New Zealand and the US, and pairing it with prosciutto and cheese in Europe.

Kiwi has a high nutrient density compared to other fruits and a low risk of raising blood sugar. Although its sweet and popular taste may overshadow it, it is a fruit with endless nutritional potential.

— Shin Sang-ahProfessor of Food and Nutrition at Chung-Ang University, evaluating kiwi's nutritional value.
About this summary

Originally published by Dong-A Ilbo in Korean. Translated, summarized, and contextualized automatically by DistantNews, with a note on how the source frames the story. Not individually reviewed before publishing. How this works.

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