Physalis - the largest perennial plant of the family Solanaceae.
Physalis height is 0, 5 1 m. The people call it colutea, pesey cherry marunkoy earthen cranberries, sleepy grass.
Homeland plants considered to South America. Physalis common in the Baltics, Bulgaria, Central Asia, the Caucasus and the Mediterranean countries as well as in many regions of Russia, including the Far East. It usually grows in light forests and areas with clearings, bushes and gullies, as well as in gardens and orchards.
There are many species of Physalis. The most common berry (strawberry), vegetable and ornamental species of this plant. It considered edible vegetable physalis. Berry physalis is very sweet, but it can also be eaten. Decorative physalis is very elegant and beautiful, but it is used exclusively for interior decoration.
A distinctive feature of all types of Physalis - a fruit-berry yellow-orange or yellow-green, located in the shell. The shell is formed by fused sepals and its shape resembles a Chinese lantern. Ripening berries Physalis lasts from mid-June to September.
The composition, nutritional value and caloric Physalis
Useful properties Physalis lie in its composition. One hundred grams tomatillo contained 0, 96 g protein, 1, 02 and 3 grams of fat, 94 g carbohydrates and 6 mg of vitamin A, 0, 04 mg of vitamin B1, 0, 04 mg of vitamin B2, 1, 85 mg of vitamin PP, 11, 70 mg of vitamin C, 0, 06 mg carotene.
Fruits contain 1 mg sodium 268kaliya 7 mg calcium, 20 mg magnesium, 39 mg phosphorus, 0, 62 mg of iron.
Calorie Physalis - 32 kcal per 100 grams of fruit.
Also contained in the fruit sugar, bitter and tannins, pectin, volatile, non-toxic alkaloids, gelling agents as well as citric, malic, succinic and tartaric, sinapic, caffeic and ferulic organic acids.
The composition of the roots of the plants include various alkaloids - tegloidin, psevdotropin, kuskigrin and Tropin. The leaves contain a variety of steroids Physalis - cholesterol, sitosterol, campesterol and izofukosterin and carotenoids - alpha-carotene, lutein, beta-carotene, zeaxanthin, lutein and zeaxanthin ester, beta-carotene, cryptoxanthin, fizoksantin.
Useful properties Physalis
Use Physalis proved a long time ago. Avicenna in bronchial asthma and for the treatment of ulcers advised to apply the pulp of the fruit is outward. Useful properties Physalis explains the large amount of natural water and a balanced set of micro and macro nutrients and vitamins. Because of the low calorie physalis often used in dietary nutrition.
Lycopene, a part of the fruit is considered to be a powerful antioxidant. It prevents the development of cancer.
An important benefit of Physalis is to accelerate the recovery from various diseases occurring in particularly severe.
Alkaloid fizalin composed of fruits Physalis has analgesic, hemostatic, anti-inflammatory, choleretic and diuretic. This explains the use of Physalis in the treatment of hypertension, diseases of the digestive tract and respiratory tract, cholecystitis, pyelonephritis, hepatitis, epilepsy, purulent inflammation of the urinary ducts, urolithiasis. Adding fetal menu helps to eliminate gallstones and kidney. In addition, regular consumption of Physalis suppresses the formation of stones.
A decoction of the roots of the plants has expectorant, anti-inflammatory and analgesic properties.
Physalis juice is used for the treatment of lichen, and the ointment of his fruit is used to treat gout and rheumatism, eczema, diathesis.
In Central Asia, with the help of Physalis successfully treat hypertension, anemia and constipation. Hypertension is also brewed tea from the fruit and leaves of the plant. There is also information on the treatment of gonorrhea leaves Physalis.
In Bulgaria, a decoction of the plant is used to treat diseases of the stomach and intestines, jaundice and hemorrhages.
From the fruit pulp is produced in Tajikistan cure sore throats, laryngitis and stomatitis in children. For this Physalis fruit pulp is mixed with milk and cook on low heat and allow to drink to children.
Large fruits should be consumed for 5-8 pieces and smaller - for 9-16, ten minutes before meals. With increased acidity of gastric dose should be reduced by half and use physalis exclusively before eating.
The above-ground parts of the plant (in the bracts) the presence of toxic alkaloids to the human body. So you home to use the fruits should be with caution.
Methods of application Physalis
The most common fruits Physalis consumed raw. From berry Physalis make jam, marmalade, candied fruit, candy, syrups and used as a stuffing for a variety of desserts. Some bakers use Physalis fruits as decoration.
The fruits may be preserved vegetable Physalis, drying, cooking, salting, pickling. Physalis juice goes well with meat and fish dishes. Physalis mush and juice can be added to yogurt, cottage cheese, jelly or tea.
The roots of the plant are harvested in the fall, dried, ground and insist on alcohol or brew.
Storage conditions Physalis
Store berries recommended in a cool dry place in crates or boxes with ventilation holes that accommodate no more than three kilograms of fruit. At a temperature of + 12-14 ° C ripe berries are stored for 1-2 months. Unripe fruit of Physalis can be kept much longer. At elevated temperatures, it ripens faster and starts to spoil. The entire period of storage should be regularly physalis view by selecting ripe berries and throwing out spoiled.