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Video: Jerusalem Artichoke

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Jerusalem Artichoke
Jerusalem Artichoke

Jerusalem artichoke

Jerusalem artichoke
Jerusalem artichoke

Calories, kcal: 61 Proteins, g: 2.1 Fats, g: 0.1 Carbohydrates, g: 12.8

Jerusalem artichoke is a perennial tuberous plant of the Aster family. In Russia it is better known as "earthen pear" or "Volga turnip", in Europe it is called "Jerusalem artichoke". The closest relative of Jerusalem artichoke is the sunflower.

Jerusalem artichoke is native to the territory of modern Brazil. There he was known long before the discovery of this continent by Europeans. Jerusalem artichoke was brought to Europe at the beginning of the 17th century together with slaves. They were the American Indians of the Tupinambus tribe. From the name of this tribe, according to legend, the name of the plant is "Jerusalem artichoke".

Jerusalem artichoke came to Russia only at the beginning of the 18th century. Gradually began to gain popularity, especially in Siberia and Altai. In the 19th century, Jerusalem artichoke was cultivated quite widely. Today Jerusalem artichoke, unfortunately, does not have the popularity in Russia that it deserves for its nutritional and medicinal qualities.

The ground part of Jerusalem artichoke resembles a sunflower (calorizer). The leaves are oblong with jagged edges. The inflorescence, like that of the "sunflower", is a basket, only the flowers are smaller. Jerusalem artichoke has a highly developed root system that goes deep into the ground. Thanks to this, Jerusalem artichoke is not whimsical and is not afraid of drought. In appearance, these are huge "sunflowers" 2-3 meters high.

Tubers with convex buds are formed on the roots. Jerusalem artichoke tubers can be of various shapes and colors (yellow, pink-red, lilac-purple). Jerusalem artichoke tubers also differ greatly in their weight: from very small to huge.

Calorie content of Jerusalem artichoke

The calorie content of Jerusalem artichoke is 61 kcal per 100 grams of product.

Jerusalem artichoke composition

Jerusalem artichoke is rich in its chemical composition. In terms of iron content, Jerusalem artichoke is significantly superior to other tubers (carrots, potatoes, turnips, beets, etc.). Jerusalem artichoke contains: potassium, calcium, magnesium, silicon, sodium, chromium, fluorine and other minerals.

Jerusalem artichoke contains fiber, pectin, organic acids, fats, proteins and essential amino acids. Jerusalem artichoke is rich in vitamins: B1, B2, B6, C, PP, carotenoids.

Jerusalem artichoke contains essential amino acids: arginine, valine, lysine, leicine, etc.

Particularly appreciated in Jerusalem artichoke is that its roots are rich in the natural analogue of insulin - inulin.

Useful properties of Jerusalem artichoke

Jerusalem artichoke is a product that is simply necessary to maintain health. Jerusalem artichoke is good for gout, urolithiasis, anemia, salt deposition, obesity. A decoction of Jerusalem artichoke reduces blood pressure, increases hemoglobin, and has a beneficial effect on the pancreas. Jerusalem artichoke simply needs to be included in their diet for residents of large cities with an unfavorable environmental situation, because it tends to neutralize the negative effects of environmental influences. Jerusalem artichoke is able to remove salts of heavy metals, toxins, radionuclides and excess cholesterol from the body. This antitoxic effect of Jerusalem artichoke is due to the combined actions of inulin and fiber that make up it.

Fresh autumn roots are more useful, because, during storage, part of the inulin is converted (as a result of hydrolysis) into fructose. This is also good for diabetics, because fructose replaces sugar in the diet of diabetics. By the amount of carbohydrates, Jerusalem artichoke surpasses sugar beets and sugar cane.

Jerusalem artichoke is also used for excretion of salts, treatment of stroke and hypertension, recuperation and for many other diseases. Moreover, the Jerusalem artichoke recipes do not differ in particular complexity. In most of them, it is enough just to eat Jerusalem artichoke almost the same way as potatoes: boiled, baked, fried, etc.

For the treatment of tuberculosis, you can drink half a glass of the juice of this plant, diluted with water 1: 2, before meals, and with cystitis, leukemia, obesity, anemia, pyelonephritis and the same diabetes mellitus, you need to grind the tuber of the plant into powder, 1 or 2 tablespoons which pour two glasses of boiling water, insist and strain, and then drink one glass 15 minutes before eating.

Our ancestors used Jerusalem artichoke as an anti-wrinkle cosmetic (calorizator). You just need to rub the Jerusalem artichoke tubers on a grater and apply the resulting gruel to your face with a napkin. Hold for 15-20 minutes. Do this mask every 3-4 days. A tangible effect occurs within 10-15 procedures. Wrinkles are smoothed out, the skin becomes soft and elastic. A greater cosmetic effect can be achieved by adding a little linseed or hemp oil to the resulting gruel.

Jerusalem artichoke leaves in ancient times were used to treat osteochondrosis, arthritis, with the deposition of salts.

Jerusalem artichoke in cooking

To taste, Jerusalem artichoke roots resemble cabbage stump, only sweeter. Jerusalem artichoke is eaten in any form. It is delicious raw in a variety of salads. Jerusalem artichoke is boiled, fried, stewed, salted and pickled. In any form, Jerusalem artichoke will pleasantly diversify your menu, plus it will benefit your health. This is a truly useful product for a healthy diet.

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