Few people had heard about the powerful vegetable artichoke. This plant, similar to the potato, is a real culinary hit of recent years, and the reason are the medicinal properties of this plant.
The Latin name of this plant is Helianthus tuberosus. It is known as Jerusalem artichokes or wild potato. In China it is called Yang Jiang, and in traditional medicine the root and leaves of this plant are used as a medicine. It is curative when used as food, and has it use in the pharmaceutical industry.
This unusual vegetable has a very low caloric value. At 100 grams, Jerusalem artichoke contains only 73 calories, making it ideal in the fight against excess weight. Also, it is an excellent choice for people suffering from disorders of the intestinal flora, because it is rich in fiber that help the work of intestinal flora and regulate digestion.
Jerusalem artichoke is rich in vitamins and minerals
It is rich in potassium, which is important for blood pressure control, the proper functioning of muscles and the heart, regulates water in the body and transmission of nerve impulses and phosphorus, which is beneficial for teeth and bones. Just half a cup of fresh Jerusalem artichokes satisfy 20 percent of the daily requirement for potassium.
Unlike the potato, Jerusalem artichoke contains no starch. It is rich in inulin, which does not lead to increased levels of sugar and insulin in the blood, and is an excellent food for diabetics.
In addition, it contains calcium, magnesium, iron, vitamin B complex, vitamin C, vitamin D and provitamin A, and is a great source of essential amino acids.
Jerusalem artichokes can be used boiled, baked and raw, although it would be best to use it raw, thin and spicy grated as a salad to which you can add other vegetables. You can also use it as a supplement to other foods, such as boiled or baked potatoes.
HOW TO use Jerusalem artichokes?
Although you can eat and raw, Jerusalem artichokes can be served on your table as a salad or soup.
SOUP of Jerusalem artichokes
4 tubers of Jerusalem artichokes,
A root of parsley with leaves,
150 g of boiled potatoes,
A tablespoon of gluten-free flour,
3 tablespoons of olive oil,
Chop carrots and parsley into small cubes, fry them in olive oil and when browned, add flour and a liter of salted water. Meanwhile peel the Jerusalem artichokes, cut into cubes and add the other vegetables. When Jerusalem artichokes become soft, add potatoes cut into cubes, stir and garnish with chopped parsley leaves.
Jerusalem artichoke salad
0.5 kg of apples,
0.5 kg Jerusalem artichokes,
Juice of one orange,
Peel the apples and Jerusalem artichokes, and grate them. Pour the orange juice and a spoon of olive oil. All mix well.