In a 100-gram amount, green kiwifruit provides 61 kilocalories of food energy, is 83% water and 15% carbohydrates, with negligible protein and fat. It is particularly rich in vitamin C (112% DV) and vitamin K (38% DV), has a moderate content of vitamin E (10% DV), with no other micronutrients in significant content. Gold kiwifruit has similar nutritional value to green kiwifruit, but contains higher vitamin C content (194% DV) and insignificant vitamin K content.

Kiwi contains abundant amounts of Vitamin C, which stimulates the body’s immune response – it contains roughly 230% of the daily recommended intake of Vitamin C. 

Kiwifruit is native to central and eastern China. In the early 20th century, cultivation of kiwifruit spread from China to New Zealand, where the first commercial plantings occurred; in the 1960s it became the commonly exported fruit, first to Great Britain and then to California.

Ref. Wikipedia & WebMD