Chemical composition
Physalis Peruviana has many different nutritional values such as protein, fat, fiber, calcium, iron, vitaminA, vitamin C …
Pharmacological effects
– antibactérien,
– anti-cancéreux,
– anti-coagulant ( anticoagulant ),
– anti-leucémique,
– antimycobactérienne,
– antimycoplasmique,
– antispasmodique,
– antitumorales,
– antivirales,
– hypoglycémie,
– hypotension
– immunomodulateur (immunitaires hyperactifs ),
– immunostimulant.
Physalis Peruviana fresh fruit is used to eat raw, salad, garnish, juice, jam, cream, cakes, soaked, soaked in syrup, as a sauce for meat, fish and seafood. Heat-dried Physalis Peruviana is eaten as a snack or served with cakes, yogurt, or as garnish. More and more widely used as food in many countries, especially developed countries such as UK, USA, France, Germany, Finland, Belgium, Japan, Singapore, Russia, Canada, Australia, Taiwan….
