Vegetable

Jerusalem Artichoke

Jerusalem Artichoke is Helianthus tubers, nutty-sweet and high in inulin. Favour firm, vivid produce over limp, yellowing, or slimy stock. Cook or serve via roast, soup, raw salads. Prep cut surfaces close to cooking when they brown or dry, and store with the humidity the vegetable prefers.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Cuts & parts

Flesh

Skin

Tuber

Whole

Breeds & varieties

A sample of named types with their own origin and culinary profiles.

View all

White French

Fuseau

Red Fuseau

Stampede

Garnet

Helianthus tuberosus

Characteristics

Preparations

BlanchedBoiledChilledChoppedDicedDriedFermentedFreshFrozenGrilledHalvedJulienneMincedPeeledPickledQuarteredRoastedSaltedShreddedSlicedSmokedSteamedWhole

Provenance

BiodynamicExport CertifiedFair TradeFarm AssuredHeirloomLocally GrownNon-GMOOrganicPesticide FreeRegenerativeSeasonalSingle Origin

Sources

GreenhouseHydroponicIndoor FarmedOutdoor FarmedWild

Traits

CrispEarthyMildNuttyPaleSweet

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 33

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 0.15 g
Cholesterol 0 mg
Sodium 20.5 mg
Salt 0.05 g
Total Carbohydrate 7.48 g
Dietary Fibre 2.66 g
Total Sugars 2.93 g
Complex / starch 1.86 g
Protein 1.94 g
Water 89.6 g

Detailed nutrients

Energy 33 kcal
Water 89.6 g
Carbohydrates 7.48 g
- Sugars 2.93 g
  - Monosaccharides 2.06 g
  - Disaccharides 0.88 g
- Starch 1.86 g
  - Amylose 0.47 g
  - Amylopectin 1.4 g
  - Digestible Starch 1.58 g
  - Resistant Starch 0.19 g
- Fibre 2.66 g
  - Soluble Fibre 0.93 g
  - Insoluble Fibre 1.73 g
Protein 1.94 g
- Plant Protein 1.84 g
Fat 0.28 g
- Saturated Fat 0.05 g
- Monounsaturated Fat 0.05 g
- Polyunsaturated Fat 0.15 g
  - Omega-3 0.02 g
  - Omega-6 0.08 g
Vitamins 118 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.06 mg
- Vitamin B2 — Riboflavin 0.08 mg
- Vitamin B3 — Niacin 0.57 mg
- Vitamin B5 — Pantothenic Acid 0.28 mg
- Vitamin B6 0.14 mg
- Vitamin B7 — Biotin 1.4 µg
- Vitamin B9 — Folate 27.4 µg
- Vitamin C 46 mg
- Vitamin E 0.36 mg
- Vitamin K 22.1 µg
Minerals 448 mg
- Major Minerals 442 mg
  - Calcium 61 mg
  - Sodium 20.5 mg
  - Potassium 361 mg
- Trace Minerals 6 mg
  - Iron 0.6 mg
  - Zinc 0.4 mg
  - Iodine 5 µg
Salt 0.05 g
- Sodium Chloride 0.05 g

Vitamins

vitamin-c: 46 · vitamin-a: 20 · vitamin-b1-thiamine: 0.06 · vitamin-b2-riboflavin: 0.08 · vitamin-b3-niacin: 0.57 · vitamin-b5-pantothenic-acid: 0.28 · vitamin-b6: 0.14 · vitamin-b7-biotin: 1.4 · vitamin-b9-folate: 27.4 · vitamin-e: 0.36 · vitamin-k: 22.1 ·

Minerals

Sodium: 20.46 · Potassium: 361 · Calcium: 61 · Iron: 0.6 · Zinc: 0.4 · Iodine: 5 ·

Most vegetables are high-water, low-energy, with fibre and potassium ahead of protein.

In the kitchen

Culinary partners and combinations that usually underperform with Jerusalem Artichoke.

Pairs well with

Classic and complementary matches

Usually avoid with

Often clash in flavour or tradition

History

8000 BCE

Jerusalem Artichoke was used as a vegetable food in regional diets long before industrial packing and global year-round supply.

1600

Trade, migration, and selection spread distinctive Jerusalem Artichoke types and preparations into new climates and cuisines.

1900

Modern production, storage, and transport made Jerusalem Artichoke a regular purchase far from where it is grown or raised.

2000

Cooks now treat Jerusalem Artichoke as both staple and specialty, with more attention to provenance, variety, and form.