Jerusalem artichoke: properties, benefits, and recipes
Jerusalem artichoke: properties, benefits, and recipes. The jerusalem Artichoke is a tuber that is known for its numerous properties that make it a good trained in both the kitchen and for health. Helps to fight hunger, is also suitable for those who suffer from diabetes and an ingredient that is versatile in the kitchen. Let's discover together how to use it and how to cook it to enhance the so-called turnip in German.
The jerusalem artichoke, the Latin name, Helianthus tuberosus, is a tuber also known by the names of rapa or German artichoke of Jerusalem. It belongs to the family of the sunflowers, but it has a taste similar to artichoke.
It is a tuber, which in ancient times was called “sunflower articocco” (artichokes in French) because of the taste very similar to artichokes. Like the sunflower, the jerusalem artichoke belongs to the asteraceae family, is supposed to be native to North America and that it was a vegetable already used by several nomadic tribes of indians indians. The colliculus, the part of the jerusalem artichoke that is consumed, weighing on average 50 g to 100 g. Aesthetically similar to the potato, not, contains, however, starch and has a flavour much closer to the artichoke.
For a long time, its use in the kitchen, even with the help of the use of potatoes, has been set aside. Recently, however, is back in vogue thanks to its numerous properties. Let's discover together all the benefits of the turnip German:
By analyzing the nutritional values of turnip in German, we can easily see how precious it is for our health. It is in fact a good source of sugars, minerals and fibre. It is an excellent source of potassium, 429 mg%, (it contains more than a banana) and is also rich in other essential minerals for the health of the body, such as magnesium, phosphorus, iron and zinc. Contains no glucose but fructose. There are also vitamins A, B, C, and E. it does Not contain gluten and, for this reason, it can be consumed by those suffering from celiac disease or gluten sensitivity.
The CREATE with regards to jerusalem artichoke, cooked does not include other nutritional values are relevant. Eat jerusalem artichokes raw, however, allows you to keep intact its content of vitamins and minerals. The USDA has created a table with the nutritional values corresponding to 100 grams of jerusalem artichoke, fresh and raw.
100 grams of jerusalem artichoke fresh and raw contain:
Usually the tubers of jerusalem artichokes are harvested in the winter. The season indicated is from October to march. There are two varieties of this food: jerusalem artichoke, bordeaux, which is from October to April, and the jerusalem artichoke, white, present on the market by the end of August.
To choose a good tuber always try to check that it is firm, without bruises and injuries. In general, the best are spindle-shaped, pink and smooth. Pay particular attention to the conservation, which is not as easy as that of potatoes. It has a thin skin and tend to wrinkle quickly losing freshness. The ideal is to keep it in frifo for not more than one week, putting it in the fruit, inside a bag for food.
The jerusalem artichoke is characterized by a lumpy shape and a peel irregular that it makes it very simple cleaning procedure. When the skin is thin enough to brush and wash the tuber to remove the earth. If, instead, it makes necessary a more in-depth cleaning, it is helpful to use a potato peeler or a sharp knife. Attention, however, tends to blacken the hands and is useful to make the cleaning job wearing a pair of gloves.
As already mentioned, the jerusalem artichoke is eaten raw or cooked depending on personal tastes. In case you want to cook, you can choose between different options:
The cooking is similar to that of the potatoes. In 10 minutes they are cooked, to be boiled if they are made in small pieces, instead of stewed for about 20 minutes. If you opt to eat it raw, be sure to sprinkle them with lemon juice to avoid them darken.
If eaten in large quantities in the jerusalem artichoke, because of the presence of inulin, it can be annoying to those who suffer from irritable bowel syndrome or flatulence and cause flatulence and diarrhea. To be certain not to have problems, just add it to the diet in small amounts. You can then gradually increase until you get to 2 or 3 times a week.
The article Artichoke: properties, benefits, and recipes comes from Workout-Italy.