Plant
Jerusalem artichoke is a tall, hardy, herbaceous perennial that grows up to 1.5–3 m high with a yellow flower like a sunflower. It will grow in any soil but prefers friable, moderately well-drained soil in full sun to partial shade. It does best in temperate climates. It has fibrous roots with thin cord-like rhizomes that grow as long as 50 inches. Stems grow as tall as 12 feet, and are stout, rough, ridged and hairy. Stems will become woody over time. Leaves are opposite (2 leaves per node) on the lower part of the stem, and alternate (1 leaf per node) near the top of the stem. Leaves are 4 to 10 inches long and almost heart-shaped with a broad oval base and pointed tip. The thick leaves have 3 distinct main veins, coarsely-toothed margins, and attach to the stem by way of a winged stalk (petiole). The upper leaf surface has coarse hairs while the lower surface has soft hairs. Flowers are yellow and produced in capitate flower heads that are 5–10 cm (2.0–3.9 in) in diameter, with 10–20 ray florets and 60 or smaller disc florets. Fruits are Cypselae 5–7 mm, glabrous or distally hairy; pappi with 2 aristate scales and 0–1 deltoid scales. Seeds are smooth, wedge-shaped, and gray or brown with black mottling.
Root
Jerusalem artichoke is cultivated widely across the temperate zone for its tuber that is used as a root vegetable. The tubers are knobby, round clusters, elongated and uneven, ranging in size from 7.5 to 10 cm long, 3–5 cm thick, with nodes, internodes and eyes and unclearly resembling ginger root. It is normally pale brown to white, red and purple in color while the inner flesh in white in color. It has nutty flavor which is similar to artichoke and has sweet nutty taste. The peak season for Jerusalem artichoke harvesting is from March and May. Due to its nutty taste and beneficial nutrients it is found used in several food items as well as ancient traditional medications.
History
Jerusalem artichoke is an ancient Amerindian indigenous to eastern North America from Maine west to Dakota and southwards to northern Florida and Texas. Jerusalem artichoke is native to North America and may have originated in the Ohio and Mississippi River valleys. The very first written account of the plant was a report issued in 1605 by Champlain, a European explorer, who observed Native Americans growing Jerusalem artichoke along with corn and beans in a Cape Cod garden. The species was introduced to Europe in 1612 where it gained popularity as both human and animal food. Its current range in North America extends from the East Coast to the Midwest and from southern Canada to Georgia. This native plant dwells in roadsides, riverbanks, fencerows, and agronomic fields, selecting rich, moist soils. It is now extensively grown in many places around the world, including North America, Germany, France, Italy, East European countries, China and also (in spite of low suitability) in some tropical countries in the cooler highlands (India, Indonesia, Malaysia, Kenya, Zaire and Nigeria).
Nutritional value
Apart from their nutty taste Jerusalem artichoke is a good source of nutrients, vitamins and minerals. Consuming 150 gram of ginger offers 5.1 mg of Iron, 0.3 mg of Vitamin B1, 0.21 mg of Copper, 26.16 g of Carbohydrate, 117 mg of Phosphorus, 644 mg of Potassium, 1.95 mg of Vitamin B3, 0.596 mg of Vitamin B5, 0.116 mg of Vitamin B6, 45 mg of Choline, 0.09 mg of Vitamin B2 and 6 mg of Vitamin C.
Calories 110 Kcal. Calories from Fat 0.18 Kcal.
| Jerusalem artichokes Quick Facts | |
|---|---|
| Name: | Jerusalem artichokes |
| Scientific Name: | Helianthus tuberosus |
| Origin | Eastern United States and Mexico |
| Colors | Pale brown to white, red and purple |
| Shapes | Knobby, round clusters, elongated and uneven, ranging in size from 7.5 to 10 cm long, 3–5 cm thick, with nodes, inter nodes and eyes and vaguely resembling ginger root. |
| Flesh colors | White |
| Taste | Nutty |
| Calories | 110 Kcal./cup |
| Major nutrients | Iron (63.75%) Vitamin B1 (25.00%) Copper (23.33%) Carbohydrate (20.12%) Phosphorus (16.71%) |
| Health benefits | Boost the immune system, Control cholesterol, Control blood pressure, Muscle Function, Supports a Healthy Cardiovascular System, Helps Prevent Premature Aging, Helps Maintain Dental Health |
| More facts about Jerusalem artichokes | |
| Proximity | Amount | % DV |
|---|---|---|
| Water | 117.02 g | N/D |
| Energy | 110 Kcal | N/D |
| Energy | 456 kJ | N/D |
| Protein | 3 g | 6.00% |
| Total Fat (lipid) | 0.02 g | 0.06% |
| Ash | 3.81 g | N/D |
| Carbohydrate | 26.16 g | 20.12% |
| Total dietary Fiber | 2.4 g | 6.32% |
| Total Sugars | 14.4 g | N/D |
| Minerals | Amount | % DV |
|---|---|---|
| Calcium, Ca | 21 mg | 2.10% |
| Iron, Fe | 5.1 mg | 63.75% |
| Magnesium, Mg | 26 mg | 6.19% |
| Phosphorus, P | 117 mg | 16.71% |
| Potassium, K | 644 mg | 13.70% |
| Sodium, Na | 6 mg | 0.40% |
| Zinc, Zn | 0.18 mg | 1.64% |
| Copper, Cu | 0.21 mg | 23.33% |
| Manganese, Mn | 0.09 mg | 3.91% |
| Selenium, Se | 1 µg | 1.82% |
| Vitamins | Amount | % DV |
|---|---|---|
| Water soluble Vitamins | ||
| Vitamin B1 (Thiamin) | 0.3 mg | 25.00% |
| Vitamin B2 (Riboflavin) | 0.09 mg | 6.92% |
| Vitamin B3 (Niacin) | 1.95 mg | 12.19% |
| Vitamin B5 (Pantothenic acid) | 0.596 mg | 11.92% |
| Vitamin B6 (Pyridoxine) | 0.116 mg | 8.92% |
| Vitamin B9 (Folate) | 20 µg | 5.00% |
| Folic Acid | 0 µg | N/D |
| Folate, food | 20 µg | N/D |
| Folate, DEF | 20 µg | N/D |
| Choline | 45 mg | 8.18% |
| Vitamin C (Ascorbic acid) | 6 mg | 6.67% |
| Fat soluble Vitamins | ||
| Vitamin A, RAE | 2 µg | 0.29% |
| Vitamin A, IU | 30 IU | N/D |
| Beta Carotene | 18 µg | N/D |
| Vitamin E (alpha-tocopherol) | 0.28 mg | 1.87% |
| Vitamin K (phylloquinone) | 0.2 µg | 0.17% |
| Lipids | Amount | % DV |
|---|---|---|
| Fatty acids, total monounsaturated | 0.006 g | N/D |
| Oleic acid 18:1 (octadecenoic acid) | 0.006 g | N/D |
| Fatty acids, total polyunsaturated | 0.002 g | N/D |
| Linoleic acid 18:2 (octadecadienoic acid) | 0.002 g | N/D |
