Jerusalem artichoke (Helianthus tuberosus)

OriginThe American potato

The name comes from the Brazilian Tupinambá, which were exhibited in Paris in the 17th century - they had nothing to do with the tuber.

Jerusalem artichokes originated in North America, where indigenous peoples used the tubers long before the arrival of Europeans. The plant arrived in France at the beginning of the 17th century and quickly spread throughout Europe. Before the potato became widespread, Jerusalem artichokes were an important winter vegetable in many places; afterwards, they were used as animal feed and for making schnapps.

In common parlance it is called Strawberry, earth artichoke, horse potato or Jerusalem artichoke. In Baden, the "Rossler" spirit is still distilled from it today. The plant is hardy, It grows over two meters tall, blooms yellow in autumn and is almost impossible to get rid of in the garden: Every forgotten tuber sprouts anew the following year.

To useWhat Jerusalem artichokes do for you

Fresh Jerusalem artichoke tubers consist of approximately 80 percent water. The majority of the dry mass is Inulin, a fructan made up of fructose building blocks that the small intestine cannot digest. Austrian nutritional tables list approximately 12 g of fiber, 2.4 g of protein, and almost 500 mg. potassium and approximately 3.5 mg iron per 100g. The USDA classifies inulin as a carbohydrate and therefore arrives at a higher calorie count.

In the large intestine, inulin serves as prebioticIn a study of baked goods containing Jerusalem artichoke or chicory inulin, the number of bifidobacteria in healthy adults increased significantly after three weeks. The EFSA has confirmed that 12 g of native chicory inulin per day increases stool frequency and thus contributes to normal bowel function. This cannot be directly extrapolated to the tuber, but it indicates the general trend.

Because inulin provides hardly any glucose, Jerusalem artichokes leave the Blood sugar They rise significantly less than potatoes – hence the old name "diabetic potato". However, hard evidence for better blood sugar control in humans is lacking. And: Intestinal bacteria ferment inulin into gases., Flatulence are almost certain with larger portions.

IngredientsThis is what's in Jerusalem artichokes

Jerusalem artichokes contain inulin and shorter fructooligosaccharides, protein, potassium, iron, magnesium, phosphorus, vitamins B1 and B3, some vitamin C, and phenolic acids such as chlorogenic acid. They contain virtually no starch.

The inulin content is highest in autumn. Over the course of the winter, some of it is converted into shorter sugar chains – late tubers therefore taste sweeter, but are often also somewhat more likely to cause bloating.

Enhanced combinationsWhat makes Jerusalem artichokes stronger

Jerusalem artichokes need seasoning that complements their nuttiness - and spices that ease digestion.

What contradicts itselfIt's best to avoid these combinations.

In the kitchenWhere he belongs

• Jerusalem artichoke soupCreamy with hazelnut oil.
• Oven-baked Jerusalem artichokesWith thyme and garlic.
• Jerusalem artichoke chipsBaked paper-thin.
• Raw vegetable saladFinely grated with apple.
• pureeMixed with potatoes.
• GratinWith cream and nutmeg.
• Fried potato styleFried in slices.
• Winter vegetable stir-fryWith parsnip and carrot.
• Jerusalem artichoke röstiGrated with egg.
• CarpaccioRaw with lemon and herbs.

As a home remedyIntroduce Jerusalem artichokes carefully

Ayurveda & TCMWhat the old systems say

Warning noticesWhen you should be careful

This page provides information and does not replace medical advice. If symptoms persist, please consult a doctor.

Related to the topicRead on and cook along!

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