In a past few years, this powerful vegetable called Jerusalem artichoke has become a real culinary hit and the reason for it are its medicinal properties.
The Latin name of this plant is Helianthus tuberosus. It is known also as the Jerusalem artichoke, Sunchokes and wild potatoes. In China it is called “gwai geung “ and in traditional medicine, the root and leaves of this plant are used as medicine. The healing is when used as a food and is also used in the pharmaceutical industry.
This unusual vegetable is low in calories. Only 73 calories in 100 grams of artichoke make this food ideal for weight loss. Rich in fiber, it is an excellent remedy for people who suffer from intestinal flora imbalance. Fibers stimulate the work of intestinal flora and regulate digestion.
Jerusalem artichoke is rich in vitamins and minerals.
It contains a lot of potassium, which is essential to control blood pressure, regulate muscles and heart function and water in the body. Potassium helps in transmission of nerve impulses and phosphorus, which is important for teeth and bones health. Just half a cup of fresh of Jerusalem artichoke meets 20% of the daily requirement for potassium.
Unlike potatoes, Jerusalem artichoke contains no starch. It is rich in inulin, which does not lead to increased levels of sugar and insulin in the blood, and it is an excellent food for diabetics.
Furthermore, it also contains calcium, magnesium, iron, vitamin B complex, vitamin C and vitamin A and D, and is also an excellent source of amino acids.
Jerusalem artichoke can be eaten cooked, raw or baked, although it is best to eat them raw, grated thin in the salads with other mixed vegetables. Or it can be also used as a substitute for other vegetables, such as boiled or baked potatoes.
How to use Jerusalem artichoke?
Although it can be consumed raw, Jerusalem artichoke can be served on the table in the form of soup or salads.
Soup of Jerusalem artichokes
– 4 tubers Jerusalem artichoke
– 2 carrots
– root parsley with leaves
– 150g boiled potatoes
– 1 Tbs gluten-free flour
– 3 Tbs olive oil
Cut carrots and parsley into small cubes, fry them in olive oil for a few minutes then add the flour and a liter of salt water.Peel the Jerusalem artichokes cut them into cubes and add in the other vegetables.
When the artichokes get softer, add the potatoes diced, stir and garnish with chopped parsley leaves.
Jerusalem artichoke salad
– 1 pound of apples
– 1 pound of Jerusalem artichoke
– The juice of one orange
– Olive oil
Peel the apples and artichokes and then grate. Pour the orange juice and add a tablespoon of olive oil. Mix it well.