Differences between green and yellow kiwi
Beyond its origin, we now focus on what are the characteristics that most clearly differentiate both fruits. Although they may seem subtle, they will make the next time you visit the market know why you opt for one or another variety. In the end, we will see that one is not better than another, but that it is the consumer’s taste that rules when it comes to choosing it, combining it and tasting it both alone and integrated into a recipe.
Appearance, clear differences at first glance
In its external appearance, the greatest difference between both fruits is already perceived. The green kiwi has a
When cut into a kiwi, the next big difference between the two is discovered. The first has a very intense green color and is speckled with tiny black seeds or nuggets. For its part, the yellow kiwi stands out for its golden pulp with small red or black seeds. In both cases, both the intensity of the color of the pulp and its texture will depend on its ripening point; The riper it is, the softer its interior will be and its color will be less intense, since the sugars contained in the fruit itself are released and this also affects its appearance.
One tablespoon of a halved green kiwi
Flavor and aroma, yellow is sweeter
It is time to try it to discover the third great difference between these appreciated fruits. The green kiwi does not stand out for its sweetness, rather for being a fruit with an acid flavor, much more intense than in the case of the yellow one. The yellow variety is much sweeter, softer and more palatable.
Both green and gold contain a high concentration of vitamin C (92.7 milligrams per 100 grams of edible portion), vitamin B9 (folates), beta carotene and dietary fiber. So, are there differences between one and the other at the nutritional level? Both are quite similar in terms of their composition; The only difference to note is that the yellow kiwi contains much more vitamin C (ascorbic acid), which acts as a powerful antioxidant that helps fight the harmful action of free radicals. This property also plays a very important role in the natural production of collagen and in the better absorption of iron.
A surprising fact is that a kiwi contains almost twice as much vitamin C as an orange, and much more vitamin E than an avocado. It also provides vitamin A, mineral salts, magnesium and phosphorus, as well as other components such as enzymes that help with digestive processes and antioxidants. Of all its composition, the large amount of water that the kiwi has (83.90 grams per 100 grams of product) stands out, as well as its energy contribution (the yellow kiwi contains 79 kcal/100 g, which increases to 81 kcal/ 100gr in the case of green). In both cases, we are dealing with a fruit that protects the body against viruses and colds, as it helps to strengthen the immune system. Its enzymes also favor the good health of the intestine, and due to its high water content, they are two great allies to combat constipation and combat fluid retention.
