Dried Inca berries are the fruit of Peruvian bellows (Latin Physalis Peruviana), also known as “Golden Jagoda”, “Brazilian raisin” or “Peruvian Cherry”. This plant comes from South America, where it is grown primarily in Peru, Colombia, Ecuador and Bolivia. Fruit, bellows, have a spherical shape and an intense orange color And the characteristic sweet and sour, slightly tart taste, which after drying becomes even more expressive.
Inca berries are available, among others in health food storessupermarkets offering a wide range of ecological products and in online stores specializing in superfoods. They can be found in departments with dried fruit or natural products. It is worth reaching for certified products from ecological crops, to be sure about their quality and lack of artificial additives.
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Dried Inca berries are rich in vitamin Cthanks to which they strengthen the immune system. The high content of vitamins A and beta-carotene makes it I Regular consumption can have a positive effect on skin healthand also support the proper functioning of the eyesight. The presence of numerous antioxidants, such as polyphenols, flavonoids or vitamin E, helps fight free radicals in the body. In turn can contribute to the slowing of the aging process and reduction of the risk of developing heart disease and some cancers.
Inca berries also have a strong anti -inflammatory effect. The bioflavonoids they contain help reduce inflammation in the body, which can be beneficial for people struggling with chronic diseasesrheumatism or intestinal inflammation. In addition, thanks to the high fiber content, These fruits support the proper functioning of the digestive systemregulate intestinal peristalsis, help cleanse the body of toxins, and support a healthy intestinal microflora.
Inca berries also contain B vitaminsiron, magnesium, phosphorus and potassium, which support the proper functioning of the nervous, circulatory and bone systems. Presence in dried vitamin K and phosphorus berries positively affects the health of bones and teeth. In addition, these fruits have a low glycemic index, which is important for people dealing with diabetes or insulin resistance.
Dried Inca berries can be introduced to the diet in many ways. The simplest and most popular form of consumption is eating them directly as a healthy snack. They are sweet and sour, crunchy and They work great as a substitute for sweets or other caloric snacks. They blend in very well as an addition to muesli, porridge, yogurt, granola, breakfast flakes or fruit and vegetable salads. Inca berries can also be added to bakingcakes, desserts, as well as for home -made preserves such as jams, preserves, marmalades and jelly.
Dried Inca berries can also be used to prepare infusions – Just pour a few dried fruit with hot water and set aside for about 40 minutes. The infusion prepared in this way can be drunk several times a day. Inca berries are also an interesting addition to smoothie or fruit cocktails. Thanks to the interesting shape, they can successfully be used as a decorative element for cakes and cakes, especially in combination with chocolate. Remember to rinse dried fruit before consumptionto remove any impurities.
Source: NowowoPuje.pl
