Uchuva, also known as uvilla in some regions, is a small exotic fruit that is gaining popularity for its many nutritional and taste qualities. Native to the Andes, this fruit is also called physalis or Cape gooseberry in French. This article will tell you everything you need to know about uchuva, from its health benefits to its culinary uses.
What is Uchuva?
Uchuva is a small, yellow-orange fruit, often wrapped in a papery shell, which is actually the flower’s calyx. The fruit itself has a unique taste, blending sweet and tangy flavors, making it versatile in cooking. It belongs to the Solanaceae family, just like the tomato and eggplant.
Health Benefits
Rich in Nutrients : Uchuva is an excellent source of vitamin C, B vitamins, carotenoids and phytosterols which are essential for strengthening the immune system and preventing diseases.
Powerful Antioxidant : The antioxidants in uchuva help fight free radicals in the body, reducing the risk of chronic diseases such as heart disease and cancer.
Improves Vision : Carotenoids, especially beta-carotene, play a crucial role in protecting vision and may help reduce the risk of macular degeneration.
Digestive Support : Due to its fiber content, uchuva can help regulate the digestive system, preventing constipation and other digestive disorders.
Anti-inflammatory Properties : The bioactive compounds in uchuva possess anti-inflammatory properties that can relieve symptoms of inflammatory diseases.
The rest of the recipe continues on the next page.
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