“The Jerusalem
artichoke (Helianthus tuberosus), also called the sunroot, sunchoke,
earth apple or topinambour, is a species of sunflower
native to eastern North America, and found from eastern Canada and Maine west to North
Dakota, and south to northern Florida and Texas.[1]
It is also cultivated widely across the temperate zone for its tuber, which is used
as a root vegetable.[
Unlike most tubers, but in common with other members of the Asteraceae
(including the artichoke), the tubers store the carbohydrate inulin (not to be
confused with insulin)
instead of starch.
For this reason, Jerusalem artichoke tubers are an important source of fructose for
industry[citation needed]. The crop
yields are high, typically 16–20 tonnes/ha for tubers, and 18–28 tonnes/ha green weight for foliage.
Jerusalem artichoke also has a great deal of unused potential as a producer of ethanol
fuel, using inulin-adapted
strains of yeast
for fermentation.
The tubers are sometimes used as a substitute for potatoes:[5]
they have a similar consistency, and in their raw form have a similar texture,
but a sweeter, nuttier flavor; raw and sliced thinly, they are fit for a salad.
The carbohydrates give the tubers a tendency to become soft and mushy if
boiled, but they retain their texture better when steamed. The inulin cannot be
broken down by the human digestive system,[6]
which can cause flatulence and, in some cases, gastric pain.
Jerusalem artichokes have 650 mg potassium per 1 cup
(150g) serving. They are also high in iron, and contain 10-12% of the US RDA of fiber, niacin,
thiamine, phosphorus and copper.[“8]”
This information came from Wikipedia
They taste delicious, and for one of my clients it is a
healing food.
My favorite way of preparing them can be found on my
website: www.ChefGloriab.com
