Contents
Earthen pear: useful properties of Jerusalem artichoke. Video
Like potatoes, this vegetable was brought to Russia from North America. Many summer residents plant a sunflower-like plant with yellow flowers along fences solely for aesthetic purposes. However, the tubers of this root vegetable are not only extremely tasty, but also have many useful properties.
Few plants can boast as many names as Jerusalem artichoke. This is a tuberous sunflower, an earthen pear, and a Jerusalem artichoke.
Jerusalem artichoke is not very popular in Russia. However, it is a very useful and, moreover, a dietary root vegetable. It is rich in B vitamins and ascorbic acid – an immunity booster. Jerusalem artichoke contains many minerals: iron, potassium, calcium, silicon, magnesium, sodium, zinc and others. It also contains organic, fatty and amino acids. 100 grams of tubers contain 3 grams of protein, 15 grams of carbohydrates, 0,8 grams of fiber, and the energy value is only 74 kcal.
Such a rich chemical composition is responsible for the beneficial properties of this plant. Eating Jerusalem artichoke promotes the production of hemoglobin, preventing the development of anemia. It helps with atherosclerosis, urolithiasis, cystitis and gout, helps to cleanse the blood, stimulates the activity of the gastrointestinal tract, relieving constipation and coping with peptic ulcer diseases. Also, this vegetable is used for the prevention of cancer.
Due to the content of biophilic silicon, Jerusalem artichoke accelerates the synthesis of collagen by the body, which has a positive effect on the condition of the skin, hair and nails. In addition, Jerusalem artichoke promotes the absorption of selenium from food.
The fruits of the earthen pear contain a large amount of inulin, from which fructose is obtained. And due to the high content of pectin in the West, various jams, jellies and marmalade are prepared from this product, and it is also added to baby food and diet meals.
Jerusalem artichoke tubers can be eaten raw, boiled, fried, made into kvass, and even used to make desserts. And in the USA, Holland and Japan, a dietary coffee drink made from dry Jerusalem artichoke tubers is very popular.
Doctors recommend that diabetics drink freshly squeezed earthen pear juice, as it helps to lower blood sugar levels. It is also effective in reducing stomach acidity, relieves headaches, and has anti-inflammatory properties.
The most amazing thing about this vegetable is the almost complete absence of contraindications. It should not be used by people in case of individual intolerance, which is extremely rare.
I found Jerusalem artichoke application in cosmetology. To get rid of wrinkles, you need to make a mask of grated tubers every four days for 1,5 months.
With what it is eaten
Jerusalem artichoke is not very popular in cooking, but in vain. After all, you can cook healthy and light meals from it – they delight not only with their taste, but also with the numbers on the scales.
Jerusalem artichoke in batter
Ingredients: 0,5 kg of Jerusalem artichoke, 2 tablespoons of flour, an egg, 2 tablespoons of sour cream, a pinch of salt, a pinch of ground black pepper, vegetable oil for frying, dill and parsley.
Peel Jerusalem artichoke, pour boiling water over and cook until tender over medium heat. Then drain the water.
Whisk the egg with salt, pepper, flour and sour cream. Dip the Jerusalem artichoke tubers into the finished batter and fry them in well-heated vegetable oil.
Apple salad
Ingredients: 200 g Jerusalem artichoke, 200 g sauerkraut, 100 g apples, 2-3 green onion feathers, salt and vegetable oil to taste.
Grate the peeled raw Jerusalem artichoke on a fine grater. Mix it with sauerkraut and grated apples, add finely chopped onion, salt and season with vegetable oil. Stir well and serve.
Diet soup
Ingredients: 100 grams of Jerusalem artichoke, 100 grams of cauliflower, 1 carrot, 1 onion, 1 bell pepper, salt to taste, vegetable oil for dressing.
Divide the cauliflower into inflorescences, cut the Jerusalem artichoke into cubes, grate the carrots, cut the onion and pepper into strips. Boil half a liter of water in a saucepan and boil vegetables in it until tender, salt. Season the soup with vegetable oil and keep it on the stove for another 5 minutes.