Artichoke
Written by Med-Scope
Artichoke
Description
Artichoke, a thistle-like plant with an edible head. This vegetable is rich in fiber, is a fair source of folic acid, iron and vitamin C, and a good source of potassium.
Available throughout the year, with the peak supply from March through May.
Note: Artichokes should be selected according to season. In the spring, they should be globe-shaped, heavy, compact and plump with good green color and tight leaves. In the summer and fall, they should be conical, lighter in color and weight with slightly flared, spiny leaves. In winter, artichokes should be heavy, compact and plump with some blistering caused by light frost. The blisters can break the outer skin and cause a white to bronze appearance.
Jerusalem artichoke (Cynarae folium) has approval status by the German Commission E for dyspepsia.
References:
Blumenthal, M (Ed.): The Complete German Commission E Monographs: Therapeutic Guide to Herbal Medicines. American Botanical Council. Austin, TX. 1998.Caloric Content
1 2 Calories: 44 53 Protein: 2.8 2.76 gm Carbohydrates: 9.9 12.38 gm Fiber: 2.4 1.10 gm Total fats: .2 .20 gm Saturated fats: - .048 gm Unsaturated fats: - .092 gm Cholesterol: - 0 mg
1. Raw - 1 average, 100 grams
2. Boiled, Drained - 1 medium artichoke, 120 gramsVitamin Content
1 2 USRDA Vitamin A: 150 172 5000 IU Thiamine: .07 .068 1.7 mg Vitamin B-2: .04 .059 1.7 mg Vitamin B-6: - .104 2.0 mg Vitamin B-12: 0 0 6 mcg Biotin: - - 300 mcg Niacin: .7 .709 20 mg Pantothenic Acid: - .249 10 mg Folic acid: - 53.4 400 mcg Vitamin C: 8 8.9 60 mg Vitamin E: - - 30 IU
1. Raw - 1 average, 100 grams
2. Boiled, Drained - 1 medium artichoke, 120 gramsMineral Content
1 2 USRDA Calcium: 51 47 1000 mg Copper: .2 .073 2 mg Iron: 1.1 1.62 18 mg Magnesium: - 47 400 mg Manganese: .36 .328 n/a mg Phosphorus: 69 72 1000 mg Potassium: 301 316 n/a mg Selenium: - - n/a mcg Sodium: 30 79 n/a mg Zinc: .35 .43 15 mg
1. Raw - 1 average, 100 grams
2. Boiled, Drained - 1 medium artichoke, 120 gramsAmino Acid Content
1 2 Tryptophan: - - gm Threonine: - - gm Isoleucine: - - gm Leucine: - - gm Lysine: - - gm Methionine: - - gm Cysteine: - - gm Phenylalanine: - - gm Tyrosine: - - gm Valine: - - gm Arginine: - - gm Histidine: - - gm Alanine: - - gm Aspartic acid: - - gm Glutamic acid: - - gm Glycine: - - gm Proline: - - gm Serine: - - gm
1. Raw - 1 average, 100 grams
2. Boiled, Drained - 1 medium artichoke, 120 gramsReferences
Kirschmann, John D. Nutrition Almanac: Nutrition Search. McGraw-Hill: New York. 1984.
Produce Availability & Merchandising Guide. The Packer. 1989.
United States Department of Agriculture. Composition of Foods: Vegetables and Vegetable Products-Raw-Processed-Prepared. Washington D.C. 1984.
United States Department of Agriculture. How To Buy Food For Economy and Quality. Recommendations of the United States Department of Agriculture. Dover: New York. 1975.
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