Which has higher nutritional value: red-fleshed or green-fleshed kiwifruit?

Generally speaking, red-fleshed and green-fleshed kiwifruits each have their own nutritional advantages, and the choice should be based on individual nutritional needs. For specific health concerns, it is recommended to consult a nutritionist or doctor. The detailed analysis is as follows:

Choose red-fleshed kiwifruit when seeking rich vitamin C content and a unique flavor. Red-fleshed kiwifruit contains higher levels of vitamin C than most fruits and is rich in natural anthocyanins. It has a sweeter, softer, and juicier texture, making it ideal for individuals needing extra vitamin supplementation, those who prefer sweeter tastes, or people with relatively weaker digestion. Fully ripe red-fleshed kiwifruits offer better nutrient absorption, more effectively meeting the body’s vitamin requirements.

Green-fleshed kiwifruit is more suitable for those focusing on dietary fiber intake, managing sugar consumption, or preferring a tangy-sweet taste. It stands out for its high dietary fiber content, lower sugar levels, and slightly higher acidity, which helps promote intestinal motility—making it beneficial for individuals aiming to regulate digestive function or control blood sugar. However, people with sensitive stomachs should take care, as excessive consumption may irritate the gastrointestinal tract; if discomfort occurs, reduce intake accordingly.

After purchasing kiwifruits, placing them together with apples can accelerate ripening. Always wash the skin thoroughly before eating to avoid potential health risks from residual dirt. It is advisable to limit consumption to 1–2 fruits per serving.