Kiwi (Actinidia deliciosa)

Kiwi is a cooling, moistening, and light fruit that clears heat, inflammation, and congestion. High in vitamin C, enzymes, and fiber, it supports digestion, lymphatic flow, skin clarity, and immune resilience. Ideal for anabolic and thermic types seeking renewal and lightness.

Monograph of

Kiwi (Actinidia deliciosa)

• Family

  Actinidiaceae

• Taste

  Sour

  Sweet

  Slightly astringent and pungent when underripe

• Season

  Peak season: late fall to early spring

  Typically eaten raw, added to fruit salads, or blended in juices

• Qualities

  Light

  Moistening

  Cooling

  Clear

  Slightly mobile (stimulates movement in bowels and lymph)

• Suitability

  Ideal for anabolic and thermic types due to its light, cooling, and decongesting nature

  Can aggravate catabolic or cold constitutions if eaten excessively or in cold climates

  Helpful during heat, stagnation, or inflammatory states

• Indicated Tissue States

  Tissue states show what’s happening at the tissue level — whether things are too dry, too tense, too inflamed — and what foods or herbs can help fix that. Kiwi (Actinidia deliciosa) is best indicated for tissue states involving:

  Heat / Excitation – strongly cooling and anti-inflammatory

  Stagnation / Congestion – promotes detoxification and bowel motility

  Dry / Atrophy – mildly moistening, especially when paired with other juicy fruits

• Affinities

  Affinities are the targeted tissues that a substance acts on after the release of chemicals. Kiwi (Actinidia deliciosa) has an affinity for:

  Digestive system

  Respiratory tract

  Immune and lymphatic system

  Skin and connective tissue

  Blood and circulation

• Chemical Constituents

  Vitamin C (very high), E, K

  Actinidin (a digestive enzyme)

  Potassium, folate, magnesium, copper

  Polyphenols, lutein, quercetin, chlorophyll

  Soluble and insoluble fiber

• Nutritional Value

  (per 1 medium kiwi)

  Calories: ~40 kcal

  Vitamin C: ~70–100% DV

  Fiber: ~2g

  Potassium: ~215 mg

  Folate: ~7% DV

  Vitamin K: ~30% DV

• Preparation Methods

  Typically eaten raw for highest vitamin C content

  Can be juiced, added to smoothies, or blended with citrus for cleansing drinks

  Traditionally used in fruit-based digestive tonics and skin-elixirs

  Avoid combining with dairy (enzyme actinidin may cause curdling)

Medicinal Actions of

Kiwi (Actinidia deliciosa)

• Digestive System

  Digestive enzyme source – actinidin helps break down proteins

  Bowel mover – fiber and mild laxative effect improve regularity

  Stomachic – stimulates appetite and digestive secretions

• Immune/Lymphatic

  Immune stimulant – high vitamin C and antioxidants boost defense

  Antioxidant – protects immune cells and prevents oxidative stress

  Lymphatic mover – clears stagnation and promotes detoxification

• Respiratory System

  Mucolytic – helps thin mucus and clear the sinuses

  Cough soother (mild) – anti-inflammatory action in the upper airways

  Asthma support – shown in studies to reduce coughing and wheezing in children

• Skin/Integumentary System

  Skin rejuvenator – vitamin C supports collagen synthesis and tissue repair

  Clears acne and inflammation – cooling and detoxifying from inside out

  UV protectant (mild) – polyphenols offer internal protection from sun damage

Traditional & Modern Sources

USDA Nutrient Database

Bauman College – Food as Medicine Curriculum

Linus Pauling Institute – Micronutrient Research on Vitamin C

Journal of Ethnopharmacology – Actinidin’s Effect on Digestion and Asthma

Herbal Academy – Cooling Fruits in Detoxification Protocols