Can you eat kiwi seeds?
The contents of this article are fact-based except otherwise stated within the article.
Author bio
Dr Cinu Varghese has experience in food science research, the food industry, and teaching with expertise in Food Engineering, Public health and nutrition, Product development, Sensory and consumer research, Ingredient research, Packaging, and 3D food printing. She writes and reviews content on these topics.
Dr Cinu Varghese’s Highlights;
PhD in food engineering focusing on product development for adolescent health and nutrition from the Indian Institute of Technology Kharagpur, India.
Master’s degree in Agriculture processing and food engineering from Orissa University of Agriculture and Technology, India. Bachelors in Agriculture Engineering from Kerala Agriculture University, India.
Visiting Doctoral scholar at the University of Alberta, Canada through the Shastri Indo-Canadian Institute Fellowship (2018-2019).
“Integration of food science, health, and nutrition knowledge is crucial for promoting individual well-being and sustainability in the food industry, leading to healthier food choices that nourish both people and the environment” – Dr Cinu Varghese
Professional Experience
Dr Cinu Varghese worked as a food scientist and designed and executed experiments to improve product quality, nutrition, flavour, texture, shelf-life, and nutritional value, taking into consideration consumer preferences, regulatory requirements, and cost-effectiveness.
As a Guest faculty lecturer at Kerala University of Fisheries and Ocean Studies, Dr Cinu designed and delivered lectures in food science and nutrition, which include topics such as fundamentals of food processing, food nutrition, and food safety to graduate students.
Dr Cinu collaborated with the University of Alberta, Edmonton, Canada, as a Shastri Indo-Canadian Institute awardee and evaluate and characterize the 3D-printed cookies developed for undernourished adolescents.
Dr Cinu has presented her research work at several international conferences focusing on food science and nutrition like IFT, EFFoST, and IUFOST.
Research articles and book chapters by Dr Cinu have appeared in high-impact, specialized journals in her field, and she is expanding her knowledge domain through new collaborations with scientists.
Education
2022- PhD in Food Engineering, Indian Institute of Technology Kharagpur, India
2017- M.tech in Processing and Food Engineering, Orissa University of Agriculture and Technology, India
2015- B.tech in Agricultural Engineering, Kerala Agricultural University, India
The main publications of Dr Cinu Varghese are:
Research articles
Varghese C., Srivastav P.P., Roopesh M.S (2022). High-energy cookies for undernourished adolescents: In vivo rat assay of protein quality and evaluation of storage conditions on cookies shelf-life. Future Foods; 6(100154); https://doi.org/10.1016/j.fufo.2022.100154
Varghese C., Srivastav P.P. (2022) Formulation and sensory characterization of high energy nutritious cookies for undernourished adolescents. Innovative food science and emerging technologies, 75, 102904, https://doi.org/10.1016/j.ifset.2021.102904
Anjali Sudhakar, Subir Kumar Chakraborty, Naveen Kumar Mahanti & Cinu Varghese (2021) Advanced techniques in edible oil authentication: A systematic review and critical analysis, Critical Reviews in Food Science and Nutrition,https://doi.org/10.1080/10408398.2021.1956424
Varghese C., Wolodko J., Chen L., Doschak M., Srivastav P.P., Roopesh M.S. (2020). Influence of Selected Product and Process Parameters on Microstructure, Rheological, and Textural Properties of 3D Printed Cookies. Foods.;9(7): https://doi.org/10.3390/foods9070907
Joy Augustine K, Sudheer K. P, Athira A.S., Cinu V, Haritha M., Rana Salva N. Development and performance evaluation of a motorised rotary banana slicer, 27th Kerala Science congress Alappuzha, 27-29 January 2015: https://ws.kscste.kerala.gov.in/site/publications/Final%20Proceedings%2027th%20KSC.pdf
Book chapters
Varghese C., Srivastav P.P., Roopesh M.S., Sudhakar A.(2022). 3-D Food Printing: Concepts, applications, and Prospects. Advanced Research Methods in Food Processing. Apple Academic Press, Inc.-, CRC Press, a Taylor & Francis Group,USA.
Varghese C., Harsha V., Claudia K.L., Steaphen A. N.(2022). High-Pressure Processing of Foods; An Overview, Advanced Research Methods in Food Processing. Apple Academic Press, Inc.-, CRC Press, a Taylor & Francis Group, USA.
Sudhakar A., Varghese C., Choudhary K., Chakraborty S. K.(2021). Extrusion technology: types, working and different food products. Apple Academic Press, Inc.-, CRC Press, a Taylor & Francis Group, USA.
Conferences/Presentations
Varghese C., Khan M.K., Srivastav P.P. Mathematical modelling of thin layer drying kinetics of moringa leaves.19th IUFoST World Congress of Food Science and Technology held at Mumbai, 23rd – 27th October 2018, Poster Presentation
Varghese C., Srivastav P.P. Development of high-density nutrient-dense food bar for undernourished adolescent girls. IFT conference Meeting held at New Orleans, Louisiana, USA, 2nd– 6th June 2019, Poster presentation
Varghese C., Srivastav P.P., Roopesh M.S. Development and storage of developed high energy, nutrient-dense cookies for undernourished adolescents. 34th EFFoST International Conference held as an online event, 20th-22nd November 2020, Poster presentation
International Conference on Organic Farming for Sustainable Agriculture as an Oral Presenter held at Orissa University of Agriculture and Technology, Bhubaneswar 2020
You can view some of Dr Cinu’s work here:
Linkedin: https://www.linkedin.com/in/cinu-varghese/
ResearchGate: https://www.researchgate.net/profile/Cinu-Varghese
ORCID: https://orcid.org/0000-0002-0119-3735
Reviewer bio
Dr Anny Manrich PhD is a food Engineer with expertise in Food Technology, Natural Polymers, Edible Films, Enzymes, and Nanotechnology. She writes and reviews content on these topics.
Dr Anny Manrich’s Highlights:
- Research and Technology at the Brazilian Agricultural Research Corporation
- PhD in Chemical Engineering with a focus on Biochemistry at the Federal University of Sao Carlos/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
- Bachelor of Food Engineering at the University of Campinas/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
“To solve a problem, global vision and multifactorial understanding are necessary. Therefore, in addition to expertise, one should seek multidisciplinary thinking connected with science and reality” – Dr Anny Manrich, PhD.
Professional Experience:
Dr Anny Manrich’s Experience Joining the Brazilian Agricultural Research Corporation, as soon as she completed her doctorate,
Dr Anny Manrich has worked on several projects, including the more than three-year partnership project with BRF, a major food producer in Brazil. As a postdoctoral fellow.
Dr Anny Manrich has also contributed to several business consultancies and research projects of the National Nanotechnology Laboratory System in areas such as food technology, fibres, films and coatings and Nanotechnology; in a very determined way, having a great team relationship, being creative and committed.
Growing concerns about the safe introduction of nanomaterials into today’s life emphasises the need to create regulatory documentation in front of characterising, using and testing them. Dr Anny Manrich worked for two years on a characterization project for nanoscale materials, with the aim of exploring their possible health effects.
Despite not having specific academic training in packaging or polymeric films, Dr Anny Manrich works at the Brazilian Agricultural Research Corporation in areas of edible and biodegradable films produced from agricultural waste and in the development of films with greater resistance to water, having articles published in renowned scientific journals, which demonstrates her multidisciplinary understanding and creativity.
In addition, she worked for four years as a consultant to a food company to develop a line of snacks that are healthy and that add functional ingredients, physiologically active compounds that bring health benefits, made from fruits and vegetables, enabling diet improvement, disease prevention and reduction of nutritional deficiencies.
Dr Anny Manrich participated as a member of the examination board for two Master’s exams and one PhD exam at the Department of Chemical Engineering of the Federal University of São Carlos.
Education:
- 2001 Bachelor in Food Engineering at the State University of Campinas, Brazil
- 1999 One year scholarship at the Technical University of Munich
- 2004 Master in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2012 PhD in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2010 One year scholarship at the Technical University of Munich
The main publications of Dr. Anny Manrich are:
Articles
Manrich, A., Moreira, F. K., Otoni, C. G., Lorevice, M. V., Martins, M. A., & Mattoso, L. H. (2017). Hydrophobic edible films made up of tomato cutin and pectin. Carbohydrate Polymers, 164, 83-91.
Mendes, J. F., Norcino, L. B., Martins, H. H. A., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2020). Correlating emulsion characteristics with the properties of active starch films loaded with lemongrass essential oil. Food Hydrocolloids, 100, 105428.
Norcino, L. B., Mendes, J. F., Natarelli, C. V. L., Manrich, A., Oliveira, J. E., & Mattoso, L. H. C. (2020). Pectin films loaded with copaiba oil nanoemulsions for potential use as bio-based active packaging. Food Hydrocolloids, 106, 105862.
Manrich, Anny, et al. Immobilization of trypsin on chitosan gels: Use of different activation protocols and comparison with other supports. International Journal of Biological Macromolecules 43.1 (2008): 54-61.
Manrich, Anny; Komesu, Andrea ; Adriano, Wellington Sabino; Tardioli, Paulo Waldir ; Giordano, Raquel Lima Camargo . Immobilization and Stabilization of Xylanase by Multipoint Covalent Attachment on Agarose and on Chitosan Supports. Applied Biochemistry and Biotechnology, v. 161, p. 455-467, 2010.
Mendes, J. F., Martins, J. T., Manrich, A., Neto, A. S., Pinheiro, A. C. M., Mattoso, L. H. C., & Martins, M. A. (2019). Development and physical-chemical properties of pectin film reinforced with spent coffee grounds by continuous casting. Carbohydrate polymers, 210, 92-99..
Milessi, T. S., Kopp, W., Rojas, M. J., Manrich, A., Baptista-Neto, A., Tardioli, P. W., … & Giordano, R. L. (2016). Immobilization and stabilization of an endoxylanase from Bacillus subtilis (XynA) for xylooligosaccharides (XOs) production. Catalysis Today, 259, 130-139.
Mendes, J. F., Norcino, L. B., Manrich, A., Pinheiro, A. C. M., Oliveira, J. E., & Mattoso, L. H. C. (2020). Development, physical‐chemical properties, and photodegradation of pectin film reinforced with malt bagasse fibers by continuous casting. Journal of Applied Polymer Science, 137(39), 49178.
Mendes, J. F., Martins, J. T., Manrich, A., Luchesi, B. R., Dantas, A. P. S., Vanderlei, R. M., … & Martins, M. A. (2021). Thermo-physical and mechanical characteristics of composites based on high-density polyethylene (HDPE) e spent coffee grounds (SCG). Journal of Polymers and the Environment, 29, 2888-2900..
Mendes, J. F., Norcino, L. B., Martins, H. H., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2021). Development of quaternary nanocomposites made up of cassava starch, cocoa butter, lemongrass essential oil nanoemulsion, and brewery spent grain fibers. Journal of Food Science, 86(5), 1979-1996.
Manrich, A., Martins, M. A., & Mattoso, L. H. C. (2021). Manufacture and performance of peanut skin cellulose nanocrystals. Scientia Agricola, 79.
Nascimento, V. M., Manrich, A., Tardioli, P. W., de Campos Giordano, R., de Moraes Rocha, G. J., & Giordano, R. D. L. C. (2016). Alkaline pretreatment for practicable production of ethanol and xylooligosaccharides. Bioethanol, 2(1)..
Manrich, Anny, de Oliveira, J. E., Martins, M. A., & Mattoso, L. H. C. Physicochemical and Thermal Characterization of the Spirulina platensis. J. Agric. Sci. Technol. B, v. 10, p. 298-307, 2020.
Book Chapter
Terra, I. A. A., Aoki, P. H., Delezuk, J. A. D. M., Martins, M. A., Manrich, A., Silva, M. J., … & Miranda, P. B. (2022). Técnicas de Caracterização de Polímeros. Nanotecnologia Aplicada a Polímeros, 614.
Conference Papers
Ferreira, L. F., Luvizaro, L. B., Manrich, A., Martins, M. A., Júnior, M. G., & Dias, M. V. (2017). Comparação da estabilidade de suspensões poliméricas de amido/tocoferol e quitosana/tocoferol. In: CONGRESSO BRASILEIRO DE POLÍMEROS, 14., 2017, Águas de Lindóia, SP.
Manrich, A., Hubinger, S. Z., & Paris, E. C. (2017). Citotoxicidade causada por nanomateriais: avaliação do micronúcleo. In: WORKSHOP DA REDE DE NANOTECNOLOGIA APLICADA AO AGRONEGÓCIO, 9., 2017, São Carlos. Anais… São Carlos: Embrapa Instrumentação, 2017. p. 655-658.
Manrich, Anny, et al. Immobilization and Stabilization of Xylanase by multipoint covalent attachment on Glyoxyl Agarose Support. The 31st Symposium on Biotechnology for Fuels and Chemicals. 2009.
Manrich, Anny, et al. Application of immobilized xylanase on hydrolysis of soluble wood hemicelluloses after using microwave and organosolv pre-treatments. The 32nd Symposium on Biotechnology for Fuels and Chemicals. 2010.
You can view some of Dr Anny’s work below and links to her professional profile.
Research Gate: https://www.researchgate.net/profile/Anny-Manrich-2
Scopus: https://www.scopus.com/authid/detail.uri?authorId=23103497100
Google Scholar: https://scholar.google.com/citations?hl=en&user=Ea9qpr0AAAAJ
Linkedin: https://br.linkedin.com/in/anny-manrich-20693129
This brief article will answer the question, “Can you eat kiwi seeds?”. We will also discuss health benefits, risks, and different recipes for kiwi seeds.
Can you eat kiwi seeds?
Yes, you can eat kiwi seeds. The nutritional content of kiwi seeds is higher than that of the fruit’s edible sections. Kiwi fruit seeds contain 33-46 g/kg of kiwi fruit’s edible portion(1).
Furthermore, seeds contain bioactive substances with greater antioxidant activity than pulp. Kiwi fruit seed oil and proteins have been extracted successfully and are acceptable in the food, health, and cosmetic industries(1).
Kiwi seeds have a mild nutty flavor and a crunchy texture that can complement the fruit’s soft and sweet flesh. If we talk about the taste of kiwi seeds, it feels like a mixture of banana, strawberry, and pineapple.
Some people prefer to remove the seeds before eating kiwi, but others appreciate the texture and flavor that the seeds provide.
What are the benefits of eating kiwi seeds?
Kiwi seeds have numerous health benefits due to their bioactive compounds and high content of carotenoids, triterpenes, and polyphenols (2-9).
Antioxidant Activity and Anticancer Activity
Kiwi seeds have a high quantity of biomolecules, such as vitamins C, E, phenolic compounds, and carotenoids, which are excellent antioxidants. They primarily exert their effect by neutralizing reactive oxygen and nitrogen species (1,4).
These free radicals play a role in developing oxidative damage linked to cardiovascular disease or cancer. As a result, these chemicals may avoid oxidation and boost oxidative defenses by upregulating genes involved in DNA repair.
Rich in Omega 3 fatty acids
According to studies, kiwi seeds contain 14 percent protein and 35 percent lipids, mostly unsaturated fatty acids, including omega-3 fatty acids. These are very good for brain and heart health(1,4).
Gut Health
In humans, kiwi seeds eating increases the frequency of daily bowel movements. The laxative activity of kiwi has been attributed to the presence of dietary fiber, as well as the action of actinidin and indigestible oligosaccharides, according to studies(1,3).
Getting enough fiber in your diet may help lower your risk of high cholesterol, hemorrhoids, constipation, heart disease, and diverticulosis. Fibre can also help you feel full longer, making it easier to maintain a healthy weight.
Protein
We can obtain protein by consuming kiwi seeds. Protein is essential to provide amino acids to our body.
Kiwi seeds’ high vegetable protein content makes them a substitute for soy protein. Yang et al. reported that Kiwi seed proteins are more digestible and contain a higher proportion of essential amino acids than the FAO and WHO suggest(8).
What are the risks of eating kiwi seeds?
Although kiwi seeds have many health benefits, there are some risks associated with eating kiwi seeds. Following are some risks of eating kiwi seeds (10-11).
- Can act as an allergen: If someone is allergic to peanuts and tree nuts, kiwi seeds can also act as an allergen in those people. Kiwi seeds contain two types of allergens that show cross-reactivity with peanuts and tree nuts. When we digest kiwi seeds, then these allergens are released.
- Pregnant women and breastfeeding women: There isn’t enough reliable information to know if kiwi is safe to take in amounts when pregnant or breastfeeding. Stay on the safe side and avoid taking Kiwi seeds.
If you prefer to eat kiwi seeds, do it in moderation because excessive consumption might induce stomach upset or other digestive disorders. Furthermore, kiwi seeds should be chewed gently to avoid choking.
What are the different recipes with kiwi seeds?
Kiwi seeds can be used for making various dishes. Following are some dishes in which kiwi seeds can be used as an ingredient (12).
Easy banana kiwi seed smoothie
Firstly, all the ingredients are collected. Ingredients include kiwi seeds, non-dairy milk, chia seeds, nuts, seed butter, avocado, and banana.
All these ingredients are placed in a blender. After placing the ingredients in a blender, mix them at high speed, and we will keep blending them until it becomes smooth. It must be served immediately.
Kiwi, Sunflower Seed & Banana Swirl
After peeling the banana, we will break it into a blender. Using a teaspoon, kiwi fruit is halved, and the flesh is scooped into a blender. Orange juice is squeezed into a blender.
Some ice cubes are added along with coconut water. These are blitzed until they become smooth and get combined. If extra nutty flavor is required, sunflower seeds must be toasted in a dry pan for about two to three minutes.
Kiwi muffins
After preheating the oven to 400 degrees Celsius, muffin tins are lined with paper cupcake liners. Flour, salt, sugar, cinnamon & baking powder are mixed in a large bowl. Eggs, vanilla, and milk are beaten together in a large bowl.
Dry ingredients are mixed slowly in it. And then these are folded in chipped kiwi. Spoon the mixture into a cupcake liner & fill them to the top. Sprinkle with the raw sugar. It is baked for about twenty-five minutes. Once muffins become slightly brown, it means these are done.
Conclusion
In this brief article, we have answered the question, “Can you eat kiwi seeds?”. We have also discussed health benefits, risks, and different recipes for kiwi seeds.
References
- Chamorro F, Carpena M, Fraga-Corral M, Echave J, Riaz Rajoka MS, Barba FJ, et al. Valorization of kiwi agricultural waste and industry by-products by recovering bioactive compounds and applications as food additives: A circular economy model. Food Chem. 2022;370.
- Li J, Chen SP, C WXMA. Study on health function of kiwi fruit seed oil. Food Sci. 2005;
- Akter B, Rabeta MS. Synbiotic and antioxidant activity of fruit by-products and their effect on human health. Food Res. 2021;5(1).
- Wang Y, Li L, Liu H, Zhao T, Meng C, Liu Z, et al. Bioactive compounds and in vitro antioxidant activities of peel, flesh, and seed powder of kiwi fruit. Int J Food Sci Technol. 2018;53(9).
- Cravotto G, Bicchi C, Mantegna S, Binello A, Tomao V, Chemat F. Extraction of kiwi seed oil: Soxhlet versus four different non-conventional techniques. Nat Prod Res. 2011;25(10).
- Deng J, Liu Q, Zhang C, Cao W, Fan D, Yang H. Extraction optimization of polyphenols from waste kiwi fruit seeds (Actinidia chinensis Planch.) and evaluation of its antioxidant and anti-inflammatory properties. Molecules. 2016;21(7).
- Singletary K. Kiwifruit: Overview of potential health benefits. Nutr Today. 2012;47(3).
- Yang H, Hu M, Fan D, Zhang J, Deng J, Zhang R. Conformational study of kiwi fruit (Actinidia chinensis Planch.) seed protein isolates by fluorescence spectroscopy. Asian Journal of Chemistry. 2014;26(19).
- Latocha P. The Nutritional and Health Benefits of Kiwiberry (Actinidia arguta) – a Review. Vol. 72, Plant Foods for Human Nutrition. 2017.
- McLennan JA, Dew L, Miles J, Gillingham N, Waiwai R. Size matters Predation risk and juvenile growth in North Island brown kiwi (Apteryx mantelli). N Z J Ecol. 2004;28(2).
- Morgan KJ, Castro I, Lopez-Villalobos N, Pomroy WE, Alley MR, Gartrell BD, et al. Prevalence of and risk factors for coccidiosis in Kiwi between 1977 and 2011. N Z Vet J. 2014;62(6).
