Vegetable
Bottom
Bottom of Artichoke is a distinct kitchen form used when recipes want this specific yield or texture rather than the whole ingredient. plant ingredient with cultivar-driven sweetness, acid or starch. Handle by the moisture and perishability of artichoke: keep cold if fresh, dry if shelf-stable. Cook with methods that suit its size and texture. ripeness and cut size drive timing more than complex technique. Pairs with salt, fat, acid, herbs matched to the plant. Rest after high heat so juices redistribute before carving or plating.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 0.28 g
- Saturated Fat 0.05 g
- Trans Fat 0 g
- Monounsaturated Fat 0.05 g
- Polyunsaturated Fat 0.16 g
- Cholesterol 0 mg
- Sodium 19.5 mg
- Salt 0.05 g
- Total Carbohydrate 7.01 g
- Dietary Fibre 2.41 g
- Total Sugars 3.09 g
- Complex / starch 1.93 g
- Protein 2.01 g
- Water 91.5 g
- Energy 33.6 kcal
- Water 91.5 g
- Carbohydrates 7.01 g
- Protein 2.01 g
- Fat 0.28 g
- Saturated Fat 0.05 g
- Monounsaturated Fat 0.05 g
- Polyunsaturated Fat 0.16 g
- Omega-3 0.02 g
- Vitamins 74.4 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.05 mg
- Vitamin B2 — Riboflavin 0.07 mg
- Vitamin B3 — Niacin 0.53 mg
- Vitamin B5 — Pantothenic Acid 0.26 mg
- Vitamin B6 0.13 mg
- Vitamin B7 — Biotin 1.3 µg
- Vitamin B9 — Folate 25.3 µg
- Vitamin C 2 mg
- Vitamin E 0.33 mg
- Vitamin K 29.4 µg
- Minerals 273 mg
- Major Minerals 271 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.05 g
Vitamins
vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.05 · vitamin-b2-riboflavin: 0.07 · vitamin-b3-niacin: 0.53 · vitamin-b5-pantothenic-acid: 0.26 · vitamin-b6: 0.13 · vitamin-b7-biotin: 1.3 · vitamin-b9-folate: 25.3 · vitamin-e: 0.33 · vitamin-k: 29.4 ·
Minerals
Bottom of Artichoke: composition reflects this culinary part relative to the whole ingredient.
History
Cooks bought prepped forms of artichoke for speed while markets still sold whole produce, including named bottom portions.
Market gardeners and growers selected artichoke for flavour, yield and keeping quality, including named bottom portions.
Cold storage and transport made artichoke a year-round kitchen staple in many regions, including named bottom portions.