Introduction:
Jerusalem artichoke, also called earth artichoke, is an edible tuber that tastes sweet and nutty. The colour of the skin and flesh varies from light brown to purple, depending on the variety.
Use/Preparation:
Due to its relatively short shelf life, Jerusalem artichoke is often sold in the shops processed into flour. The flour can be used to bake hearty pancakes or bread. The fresh tubers can be processed like potatoes. Unlike potatoes, however, Jerusalem artichokes can also be eaten raw. Raw, the tuber tastes slightly bitter, cooked sweetish.
Health:
Jerusalem artichoke is relatively low in calories and rich in dietary fibre (especially inulin), which has a positive effect on digestion. It also contains a lot of minerals and vitamins such as vitamin A and vitamins of the B group as well as iron, potassium and calcium.
Alternatives:
Potatoes, parsnips, sweet potatoes or carrots have a similar texture and can serve as a substitute in various dishes. Provitamin A is also found in sweet potatoes and carrots.
Back to tested foodsRelevance for intolerances
|
Average nutritional values raw |
per 100 g |
|---|---|
| Energy (kcal/kJ) | 54/227 |
| Fat | 0,4 g |
| Healthy fatty acids | 0,1 g |
| Carbohydrates | 4 g |
| Sugar | 3 g |
| Protein | 2,4 g |
| Salt | 0 g |
