| Nutrient | Content | Reference |
|---|---|---|
| Calories | 61kCal | 61kCal |
| Proteins | 2.1g | 2g |
| Fats | 0.1g | 0g |
| Carbohydrates | 12.8g | 13g |
| Organic acids | 0.1g | 0g |
| Dietary fiber | 4.5g | 5g |
| Water | 79g | 79g |
| Ash | 1.4g | 1g |
| Vitamin A, RE | 2mcg | 2mcg |
| beta Carotene | 0.012mg | 0mg |
| Vitamin B1, thiamine | 0.07mg | 0mg |
| Vitamin B2, riboflavin | 0.06mg | 0mg |
| Vitamin B4, choline | 30mg | 30mg |
| Vitamin B5, pantothenic | 0.397mg | 0mg |
| Vitamin C, ascorbic | 6mg | 6mg |
| Vitamin E, alpha tocopherol, TE | 0.2mg | 0mg |
| Vitamin H, biotin | 0.35mcg | 0mcg |
| Vitamin K, phylloquinone | 0.1mcg | 0mcg |
| Vitamin PP, NE | 1.6mg | 2mg |
| Niacin | 1.3mg | 1mg |
| Potassium, K | 200mg | 200mg |
| Calcium, Ca | 20mg | 20mg |
| Silicon, Si | 8mg | 8mg |
| Magnesium, Mg | 12mg | 12mg |
| Sodium, Na | 3mg | 3mg |
| Phosphorus, P | 78mg | 78mg |
| Aluminum, Al | 815mcg | 815mcg |
| Vanadium, V | 9.7mcg | 10mcg |
| Iron, Fe | 0.4mg | 0mg |
| Lithium, Li | 0.4mcg | 0mcg |
| Nickel, Ni | 2.4mcg | 2mcg |
| Rubidium, Rb | 5.6mcg | 6mcg |
| Selenium, Se | 0.7mcg | 1mcg |
| Chrome, Cr | 3.5mcg | 4mcg |
| Starch and dextrins | 9.6g | 10g |
| Mono- and disaccharides (sugars) | 3.2g | 3g |
| Saturated fatty acids | 0.145g | 0g |
| Omega-3 fatty acids | 0.067g | 0g |
| Omega-6 fatty acids | 0.001g | 0g |
Jerusalem artichoke is a plant that has many names. Ground pear, Jerusalem artichoke, sun root are just some of them.
Jerusalem artichoke is an extremely unpretentious plant. Jerusalem artichoke grows on any soil, rarely gets sick, is undemanding to the level of lighting and humidity, has a huge yield. And even if you don’t take care of it at all, Jerusalem artichoke can grow and produce crops for many years.
Jerusalem artichoke can serve as a great alternative to potatoes, and Jerusalem artichoke tubers contain many more vitamins than potatoes. In addition to vitamins, Jerusalem artichoke contains proteins, amino acids, minerals, pectins, as well as inulin, a substance that is very necessary for those who suffer from diabetes. The use of Jerusalem artichoke contributes to the fact that the body becomes more resistant to infections.
Jerusalem artichoke, like potatoes, can be boiled, stewed, fried, and also eaten fresh. Jerusalem artichoke is cooked quite quickly - 15 minutes is enough for this. Before cooking, be sure to rinse the Jerusalem artichoke and carefully remove the peel. Serve boiled Jerusalem artichoke with butter, sour cream or your favorite sauce.
Recipes with Jerusalem artichoke ingredient
Step 1
For work, we need Jerusalem artichoke, water, salt, a saucepan, a colander, a knife.
Step 2
Rinse Jerusalem artichoke well.
Step 3
Thoroughly peel the Jerusalem artichoke and rinse well again.
Step 4
Bring water with salt to a boil. Put Jerusalem artichoke into boiling water. Bring to a boil again. Turn down the fire. Cook covered until cooked through (approximately 15 minutes).
Step 5
Check the Jerusalem artichoke for readiness with a fork - the fork should easily enter the Jerusalem artichoke.
Step 6
The broth to drain the Jerusalem artichoke is ready.
Jerusalem artichoke is an interesting plant. And although in our area people got acquainted with Jerusalem artichoke not so long ago (in the middle of the 17th century), and accepted it at first as a medicinal plant, today this vegetable is being introduced more and more into cooking.
Jerusalem artichoke is consumed raw, boiled, stewed, fried, dried. Due to its rich composition, dried Jerusalem artichoke began to be used as the basis for dietary nutrition. In dried form, ground pear concentrate contains a large amount of vitamins, minerals, amino acids, carbohydrates, micro- and microelements.
Dried Jerusalem artichoke can be added to the first and second courses during cooking, and you can also grind it into powder and sprinkle on ready-made dishes. Store the dried blank in a dry, tightly sealed container in a cool, dark place and use as needed.
Recipes with Jerusalem artichoke ingredient
Step 1
For work, we need Jerusalem artichoke, a knife, a paring knife, a colander, a cutting board, a dryer for vegetables and fruits.
Step 2
Rinse Jerusalem artichoke well, shake off moisture.
Step 3
Using a small knife and a paring knife, carefully peel the Jerusalem artichoke.
Step 4
Cut Jerusalem artichoke into slices 0.3 cm thick. Put them in one layer on the grates of the dryer for vegetables and fruits.
Step 5
Dry until done. This will take approximately 4 hours.
Step 6
Dried Jerusalem artichoke is ready. Store it in a dry and tightly closed container in a cool, dark place.
On the shelves of stores, exotic fruits and vegetables are no longer a novelty. But surprises do happen. One of them for me is the artichoke. Looking at it, it is impossible to immediately understand exactly how it is. It looks very mysterious and frightening, to be honest. But I was full of confidence in success!
Armed with a theoretical base, I decided to steam the artichoke.
To begin with, with kitchen scissors, carefully cut the outer leaves to about half. With a sharp knife, I cut off a part of about 2.5 centimeters from the top. At the base, I removed small leaves and cut off the hard stem. Rinse under running water, gently opening the leaves.
The preparatory phase has been completed.
Pour clean water into a large pot. Lemon, garlic, celery stalk, bay leaf can be added to it for flavor. I set the steaming tray on top, laid out the artichoke and covered with a lid. Cooked for about 30 minutes over medium heat.
At this stage, the leaves are very easy to move away, and the artichoke itself looks like an exotic flower. But, as it turned out, this is not the end, because you need to get to the "heart" of the artichoke.
By the way, the leaves can be served with sauce or melted butter as an appetizer. Pinch off a leaf, dip its soft edge into the sauce and bite off. The hard part of the sheet, alas, is not used. Closer to the core, the leaves are soft, tender, almost transparent. But don't let that fool you! You can eat only the light part, the top must be thrown away.
Then a new surprise awaited me - the "heart" of the artichoke is covered with a hair part. It must be carefully removed with a sharp knife or the edge of a fork. Well, now that's all, the very edible part for which the artichoke is so valued. It can be added to a salad, pasta, pie, or simply cut into pieces and eaten with the same sauce.
It was definitely an interesting and delicious experience. Making discoveries in the kitchen is always great!
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