Vegetable
Tuber
Tuber of Jerusalem 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 jerusalem 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. Wipe pans of excess fat before deglazing if you want a bright sauce.
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Cuts & parts
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 0.32 g
- Saturated Fat 0.05 g
- Trans Fat 0 g
- Monounsaturated Fat 0.05 g
- Polyunsaturated Fat 0.14 g
- Cholesterol 0 mg
- Sodium 19 mg
- Salt 0.05 g
- Total Carbohydrate 7.14 g
- Dietary Fibre 2.72 g
- Total Sugars 2.5 g
- Complex / starch 3.45 g
- Protein 2.09 g
- Water 85.5 g
- Energy 40 kcal
- Water 85.5 g
- Carbohydrates 7.14 g
- Protein 2.09 g
- Fat 0.32 g
- Saturated Fat 0.05 g
- Monounsaturated Fat 0.05 g
- Polyunsaturated Fat 0.14 g
- Omega-3 0.01 g
- Vitamins 81 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.09 mg
- Vitamin B3 — Niacin 0.69 mg
- Vitamin B5 — Pantothenic Acid 0.34 mg
- Vitamin B6 0.17 mg
- Vitamin B7 — Biotin 1.7 µg
- Vitamin B9 — Folate 33.4 µg
- Vitamin C 2 mg
- Vitamin E 0.44 mg
- Vitamin K 27.1 µg
- Minerals 327 mg
- Major Minerals 325 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.05 g
Vitamins
vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 0.09 · vitamin-b3-niacin: 0.69 · vitamin-b5-pantothenic-acid: 0.34 · vitamin-b6: 0.17 · vitamin-b7-biotin: 1.7 · vitamin-b9-folate: 33.4 · vitamin-e: 0.44 · vitamin-k: 27.1 ·
Minerals
Sodium: 19 · Potassium: 268 · Calcium: 38 · Iron: 1.5 ·
Roots and tubers store starch (or sugar) for the plant—higher carbohydrate than leaves.
History
Market gardeners and growers selected jerusalem artichoke for flavour, yield and keeping quality, including named tuber portions.
Market gardeners and growers selected jerusalem artichoke for flavour, yield and keeping quality, including named tuber portions.
Market gardeners and growers selected jerusalem artichoke for flavour, yield and keeping quality, including named tuber portions.