Vegetable

Whole Tuber

Jerusalem Artichoke whole tuber is a prepared form of the tuber, cut or sorted so cooks get consistent pieces without full breakdown. plant ingredient with cultivar-driven sweetness, acid or starch. Match cooking time to piece size and moisture. ripeness and cut size drive timing more than complex technique. Use sound product and keep cut surfaces from drying out before the pan. Wipe pans of excess fat before deglazing if you want a bright sauce.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Characteristics

Preparations

BoiledFreshFriedMashedRoastedStored Whole

Traits

HeartyIntactPortionRecipe UnitSkin OnStapleStorageWhole Tuber

Nutrition

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

Nutrition Facts

Per 100 g edible portion

Calories 33.8

Amount per 100 g

Total Fat 0.31 g
Saturated Fat 0.05 g
Trans Fat 0 g
Monounsaturated Fat 0.05 g
Polyunsaturated Fat 0.14 g
Cholesterol 0 mg
Sodium 19.3 mg
Salt 0.05 g
Total Carbohydrate 7.01 g
Dietary Fibre 2.52 g
Total Sugars 2.86 g
Complex / starch 2.05 g
Protein 2.06 g
Water 84.6 g

Detailed nutrients

Energy 33.8 kcal
Water 84.6 g
Carbohydrates 7.01 g
- Sugars 2.86 g
- Starch 2.05 g
- Fibre 2.52 g
Protein 2.06 g
Fat 0.31 g
- Saturated Fat 0.05 g
- Monounsaturated Fat 0.05 g
- Polyunsaturated Fat 0.14 g
  - Omega-3 0.01 g
Vitamins 72.5 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.06 mg
- Vitamin B2 — Riboflavin 0.08 mg
- Vitamin B3 — Niacin 0.6 mg
- Vitamin B5 — Pantothenic Acid 0.3 mg
- Vitamin B6 0.15 mg
- Vitamin B7 — Biotin 1.5 µg
- Vitamin B9 — Folate 29 µg
- Vitamin C 2 mg
- Vitamin E 0.38 mg
- Vitamin K 23.4 µg
Minerals 281 mg
- Major Minerals 279 mg
  - Calcium 40 mg
  - Sodium 19.3 mg
  - Potassium 220 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.05 g

Vitamins

vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.06 · vitamin-b2-riboflavin: 0.08 · vitamin-b3-niacin: 0.6 · vitamin-b5-pantothenic-acid: 0.3 · vitamin-b6: 0.15 · vitamin-b7-biotin: 1.5 · vitamin-b9-folate: 29 · vitamin-e: 0.38 · vitamin-k: 23.4 ·

Minerals

Sodium: 19.28 · Potassium: 220 · Calcium: 40 · Iron: 1.5 ·

Whole form averages edible parts as typically consumed.

History

5000 BCE

Market gardeners and growers selected jerusalem artichoke for flavour, yield and keeping quality, including named whole tuber portions.

1800

Cold storage and transport made jerusalem artichoke a year-round kitchen staple in many regions, including named whole tuber portions.

2000

Cooks bought prepped forms of jerusalem artichoke for speed while markets still sold whole produce, including named whole tuber portions.