Introduction
They speak of Jerusalem artichoke as a forgotten tuber: if few people know it as a food, there are even fewer those who attribute a certain phytotherapeutic importance to it.
In the course of the article we will give a general description of Jerusalem artichoke, trying to appreciate the hidden but numerous properties of this very particular vegetable.
Generality
Jerusalem artichoke is a herbaceous perennial plant native to North America (Canada in particular), also quite popular in Italy for human nutrition and, above all, for livestock.
At a glance, Jerusalem artichoke can be mistaken for a more globular and hard potato: the differences with the tuber par excellence do not end there. In fact, Jerusalem artichoke is less nutritious than the potato, as well as containing an important amount of inulin. at the expense of starch. And it is precisely the scarcity of starch that penalizes Jerusalem artichoke: in fact, the cultivation of this tuber has clearly decreased to the advantage of the more productive and starchy vegetables.
Name analysis
According to the Linnaeus nomenclature, Jerusalem artichoke is Helianthus tuberosus; vulgarly, it is also called cane truffle (affinity for shape), Canadian potato, Jerusalem artichoke (affinity for taste) or, again, German turnip (although it has nothing to do with common turnips).
The bizarre and singular scientific name recalls a particular behavior of the Jerusalem artichoke flower: the genus (Helianthus) refers to "sole" (helios, in Greek), and "flower" (anthos in the Greek language). The juxtaposition of the words sun-flower refers to the propensity of the flowers (or, more precisely, of the flower heads) to reach out towards the sun.
Botanical analysis
Jerusalem artichoke belongs to the Compositae Tubuliflorae family: it is a perennial herbaceous plant whose stem can reach 2 or 3 meters in height and, in the apical part, is bristly. The leaves are both alternate and opposite: in the lower part of the stem are generally alternate, while the opposite ones are found in the overlying part; again, the leaves, very sharp and pointed, have a serrated edge and a rough surface of dark green color, lined with marked ribs. The yellow flowers, similar to sunflowers, are they turn to the sun, following its path with flower heads: not surprisingly, Jerusalem artichoke flowers are often mistaken for sunflowers.
The Jerusalem artichoke is clearly cultivated for the tuberized root (the roots are very branched and are provided with tuberiferous rhizomes): it is globular, has a squat shape and is wrapped in a rather rigid and clear film.
The Jerusalem artichoke plant is not very demanding in terms of environment and soil: it adapts, in fact, to all climates, although it prefers warm-temperate ones, and it grows easily in any type of soil, from the most arid to the most humid.
Nutritional values
As we have seen, Jerusalem artichoke is mistakenly included among the "forgotten" tubers: the food, in fact, not only provides very few calories (approx. 30 Kcal per 100 grams of product), but is a mine of inulin (up to 60% of the weight dry), which makes it particularly suitable for diabetics. Not surprisingly, it has been observed that blood sugar, following a meal of Jerusalem artichoke only, remains unchanged: this means that the pancreatic gland is not stimulated to produce insulin to balance the level of glucose in the blood. [taken from I antioxidant foods. Eat well to prevent and fight the disease, by Johannes F. Coy, Maren Franz]
Jerusalem artichokes consist of a good amount of water (80%), 15-20% of carbohydrates (including fructose, capable of not burdening the pancreatic activity), 2% of vitamin A and traces of B vitamins, salts minerals (iron, potassium, silicon, phosphorus, magnesium) and amino acids such as asparagine and arginine. According to the studies of Prof. Boas, Jerusalem artichoke is a source of biotin (vitamin H), very important in the prevention of physical fatigue, muscle pain and loss of appetite [ taken from http://www.topinambur.it/]
Food uses
Jerusalem artichoke is generally prepared in the same way as potatoes: it can be boiled in abundant salted water or, even better, steamed, thus lending itself to the preparation of tasty - and at the same time simple - side dishes; alternatively, it can also be cooked in a pan or fried.
After cooking, whether it is in water, in a pan, in the oven or in oil, the Jerusalem artichoke flavor is delicate and sweet: as described in the "opening words" of the article, another name by which Jerusalem artichoke is known is "artichoke Jerusalem ”: this association of vegetables is not accidental, since the flavor of Jerusalem artichoke is in some ways similar to that of artichokes.
Finally, Jerusalem artichoke can also be used raw, grated directly in salads. By adding a little lemon to the finely sliced or grated Jerusalem artichoke pulp, the effect of the inulin is enhanced.
It should be remembered that the external envelope that surrounds the tuber is very digestible, therefore it is not recommended to eliminate it.
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Property
Jerusalem artichoke is also one of the vegetables wisely exploited by phytotherapy: as already widely discussed, this tuber should be appreciated above all by diabetics for the consistent amount of inulin present. But the hidden beneficial properties of Jerusalem artichoke do not stop there: its roots, typically tuberized, are reputed to be galactogenic, therefore able to increase and promote the secretion of milk in women who breastfeed their baby. Furthermore, Jerusalem artichoke extract proves to be very useful in case of overweight, being a valid aid to lose weight: not surprisingly, the consumption of Jerusalem artichoke not only facilitates digestion, but also promotes the feeling of satiety, curbing uncontrolled attacks of hunger.
Of the Jerusalem artichoke, the leaves are also exploited, useful for alleviating ailments related to heart failure. [Taken from Reasoned dictionary of herbal medicine and phytotherapy, by A. Bruni]
In general, Jerusalem artichoke is considered a tonic, stomachic, cholagogue and diuretic drug.
Furthermore, Jerusalem artichoke does not form gluten, therefore it is suitable for celiac diets.
SIDE EFFECTS
Due to the high concentrations of inulin, the intake of Jerusalem artichoke can cause problems of meteorism and excessive flatulence. To limit the phenomenon, the intestine should be accustomed gradually starting with the consumption of small portions, to be increased over time.
Jerusalem artichoke in brief, Summary on the properties of Jerusalem artichoke "
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