Pichuberry is one of the widely available fruits in our local stores, you might have also seen one or two pieces on the side of your fancy dinner during an outing or on the top of your desert, but did you know this little supper fruit have much more to offer than just garnishing?
The fruit is small and orange, similar in size, shape and structure to a small tomato, it has many common names other than Pichuberry such as Physalis, groundcherries, Cape gooseberry, Harankash, and Uchuva.
Pichuberries have a low glycemic index of 25, which makes them a diabetes- and weight-loss-friendly fruit.
Pichuberries are a good source of vitamin C, E, A, P, and the B-complex vitamins B1, B6, and B12. By eating only 3 ounces of this power fruit, you’ll meet 37% of your daily required vitamin A, 13% of your required niacin, 18% of your recommended vitamin C, and 39% of your vitamin D requirement.
Pichuberries contain a large group of naturally occurring active chemical compounds called withanolides. There has been a strong link between withanolides and the inhi-bition of cancer cell growth. In fact, one study showed that withanolides inhibited the formation of new blood vessels that can promote tumor growth, and another study showed that they can even prevent tumor cells from invading healthy ones.
Withanolides help to prevent inflammation, which allows them to help relieve pain and manage inflammatory diseases, like arthritis. They also display other significant benefits, including antimicrobial, antitumor, anti-inflammatory, and antibacterial effects.
Pichuberries have a high content of phenolic compounds (aka phenols), which are a natural antioxidant. Vitamin C and phenolic compounds are known to be great free radical scavengers. Free radicals cause oxidation, which can lead to many chronic diseases.
The whole Pichuberry contains oil that is rich in 15 fatty acids, including linoleic acid (an essential oil that cannot be produced by humans).
Pichuberry oil also has high levels of vitamin E, B-carotene, vitamin K1, and vitamin P (an important flavonoid that helps us absorb vitamin C properly).
The oil extracted from the skin and pulp of the fruit contains high levels of plant sterols. Plant sterols are known to help reduce cholesterol levels, especially the bad cholesterol (LDL).
Fruit Nutrition Facts (per 3.5 oz) servings combined: