Lesson 6.9.2 JERUSALEM ARTICHOKE - Food value

 

FOOD FOREST COURSE

AGRO-ECONOMY Lesson 6.9.2 

JERUSALEM ARTICHOKE - Food value

 

As mentioned before, Jerusalem artichokes contains inulin.  This is the main carbohydrate component, and this gives the tuber its snappy and crunchy effect just like Yakon. 

 

Though unlike the Yakon, the Jerusalem artichoke will cook until it’s soft and they are a delight to eat both raw and cooked.  In fact, the Jerusalem artichoke takes no time at all to cook and should not be overdone but rather just until it softens.  Inulin cannot be digested in the human digestive tract, as we have no enzyme available to break it down.  It is therefore a safe food for diabetics to eat, as the sugars aren’t taken up into the blood stream.  Another unusual attribute to Jerusalem artichokes and yakon is that it stimulates the lower bowel to produce the bacteria bifidus.  These bacteria are naturally occurring in our gut and we are blessed with it when we are born but they are so easily lost with the stress of living our modern day lives.

These tubers are amongst a food group called prebiotics.  Like garlic, onions and leeks, they pave the way to good bowel health.  Unfortunately; Jerusalem artichokes are also nicknamed Jerusalem fartichokes, as they do tend to create a certain amount of wind!

Text from the roots, Elisabeth Ferkonia (Aus.) PDC studied with Bill Mollison.




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