Kiwi fruit

　　The kiwi fruit (common name as "Yangtao"), is wildly scattered in three big scenic areas of Tianzi Shan, Zhangjiajie and Bobozhuxi Valley, the output is also high, approximately 150,000 kg a year. There are more than 20 kiwi fruit varieties such as: Chinese kiwi fruit, wool flower kiwi fruit, grass blade kiwi fruit and so on, all of then are high-grade wild fruits at here.
　　 The kiwi fruit belongs to the actinidiaceae, is one of perennial fallen leaf lianas, grows in spring or summer, fructifies in autumn, the fruit is dark brown, the fresh is Paris green or light yellow after skinning, the fruit tastes sweet with a little acid, incomparable delicious. The Vitamin C contents of kiwi fruits is 5 to 10 times more than sweet orange, 50 to 80 times higher than apples. Besides Vitamin C, it also contains many kinds of nutritive elements such as Vitamin A, starch, calcium, magnesium, phosphorus, potassium and so on. Especially it contains amino acid that is indispensable to human body, has certain action of medical service and control on lung cancer, hypertension, hepatitis, nephritis, diabetes, lithangiuria, cardiovascular diseases and so on. Therefore, it is widely used to manufacture canned food, dry fruit, fructose and jam, which are vendible at home and abroad.