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Updated: May 14, 2026

Hydroponics: A Versatile System to Study Nutrient Allocation and Plant Responses to Nutrient Availability and Exposure to Toxic Elements
Published on: July 13, 2016
Kiwifruit and mineral nutrition
Frances M Wolber1, Kathryn L Beck, Cathryn A Conlon
1Department of Human Nutrition and Physiology, Massey University, Auckland, Palmerston North, New Zealand. f.m.wolber@massey.ac.nz
Abstract:
Dietary minerals are essential nutrients that drive key cellular and physiological functions. Each mineral is absorbed in the gut via unique, complex pathways that can involve a cascade of receptors and binding proteins. Foods can both provide dietary minerals and contain components that impact the bioavailability of minerals in the digestive system. Kiwifruit exceeds most other fruits in its content of key micronutrients including potassium, phosphorus, magnesium, calcium, iron, and folate. It also contains exceedingly high levels of ascorbic acid, which increases the bioavailability of nonheme iron and can impact on calcium absorption. Recent research in cells, animals, and humans has demonstrated that kiwifruit, particularly the gold variety, can increase the uptake and retention of the essential dietary minerals iron, calcium, phosphorus, and magnesium.
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