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Artichoke

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:9.912.38 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 grams

Vitamin Content

1 2 USRDA
Vitamin A: 150 1725000 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 grams

Mineral Content

1 2 USRDA
Calcium: 51 471000 mg
Copper: .2.073 2 mg
Iron: 1.11.62 18 mg
Magnesium: - 47 400 mg
Manganese: .36.328 n/a mg
Phosphorus: 69 721000 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 grams

Amino Acid Content

12
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 grams

References

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.