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Jerusalem Artichoke

In season Winter

Food Description:

Neither an artichoke nor originating from Jerusalem. The Jerusalem artichoke is actually a member of the sunflower family. It has a delicate sweetness and nutty flavour with a crisp texture resembling water chestnuts.
Jerusalem artichokes are tuber that grows underground like the potato.

To prepare, scrub the artichokes clean with a vegetable brush. Since much of their nutrients are stored just under the skin, it's best not to peel them. Once cut, they discolour quickly, so it's best to cut them close to serving time, or cut and immerse them in water with lemon or vinegar to prevent oxidation. Cooking them with the skins on may cause a darkening of the skins because of their high iron content.

General Information:

Category: Vegetable
To Buy: Jerusalem artichokes can be found in most good quality greengrocers. Avoid those that have a greenish tinge. Make sure they are not sprouting, or are shrivelled or mouldy.
To Store: Keep the tubers wrapped in plastic and refrigerate. They will keep up to two weeks, but it's always best eat them as fresh as possible for the best flavour and nutrition.
Tips and Tricks: Scrub the artichokes clean with a vegetable brush. Since much of their nutrients are stored just under the skin, it's best not to peel them. Once cut, they discolour quickly, so it's best to cut them close to serving time, or cut and immerse them in water with lemon or vinegar to prevent oxidation. Cooking them with the skins on may cause a darkening of the skins because of their high iron content.

Nutrition (1 Unit):

Weight (grams): 50
Carbohydrates, g: 5.8
Fat (g): 0.1
Monosaturated Fat , g: 0.0
Potassium: Needed for normal growth and muscle and nerve contraction. Together with sodium regulates water and fluid balance in the body.
Salicylates: Naturally occurring plant chemicals found in several fruits, vegetables, nuts, herbs and spices, jams, honey, yeast extracts, tea and coffee, juices, beer and wines. Also present in flavourings, perfumes, scented toiletries and some medications. For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. No information available
Energy (kJ): 135
Protein (g): 1.2
Saturated Fat, g : 0.0
Folic Acid: Important during pregnancy as this vitamin is involved in the duplication of chromosomes, preventing birth defects. Lowers the risk of heart disease and is necessary for proper brain and gut function.
Amines: Amines come the breakdown or fermentation of proteins. High amounts are found in cheese, chocolate, wine, beer and yeast extracts. Smaller amounts are present in some fruits and vegetables such as tomatoes, avocados, bananas. For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. No information available
Glutamates: Glutamate is found naturally in many foods, as part of protein. It enhances the flavour of food, which is why foods rich in natural glutamates such as tomatoes, mushrooms and cheeses are commonly used in meals. Pure monosodium glutamate (MSG) is used as an additive to artificially flavour many processed foods, and should be avoided, especially in sensitive individuals as it can cause serious adverse reactions. n/a

Cooking:

Cooking Tips: Roast them whole or sliced. Toss them in a bowl with a little extra virgin olive oil and place on a baking sheet. Set the oven temperature at 180 and bake for 30 to 45 minutes for whole, and 20 to 25 minutes for sliced, turning them half way through. Season with salt and pepper to taste.

Benefits the Following Health Conditions:*

* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.



Disclaimer:
The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

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