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Jerusalem artichoke

The article describes the origin, composition and beneficial properties of Jerusalem artichoke, the possible effect of its use.

The name "Jerusalem artichoke" is associated with the name of the Indian tribe tupinamba, on whose lands the Europeans first discovered this tuberiferous plant. But the name "Jerusalem artichoke" was not common until the XIX century. In Portuguese, a closer relative of the earthen pear - sunflower - is called girasole. It is to the genus of this plant that Heliánthus tuberósus, also known as Jerusalem artichoke, called “sunflower artichoke” by the Portuguese (artichoke and Jerusalem artichoke are really distant relatives) belongs to this plant. Outside of Portugal, the word girasole has become a jerusaule, and so the Jerusalem artichoke became the "Jerusalem artichoke". Most Europeans simply did not understand that they were dealing with a relative of the sunflower friend. When the Portuguese and Spaniards brought Jerusalem artichoke to Europe from America, the Europeans, because of the similarity of flowers and tubers, decided in general that it was a kind of potato. In Russia, as in some other countries, the topinambur appeared on the tables of the nobility as a healthy food in the XVII century because of the shape of tubers was called the “earthen pear”.

Although it quickly became clear that the Jerusalem artichoke is not a potato, the analogies with another carrier of edible tubers again and again affected the attitude to the ground pear. So, in the 1930s, it was decided in the USSR to actively seed the fields with Jerusalem artichoke, for the sake of its health and nutritional properties. But it turned out that the dug out tubers of Jerusalem artichoke should be looked after much more carefully than with potatoes. At the slightest damage, the “earthen pears” were spoiled and it was impossible to keep them in warehouses like potatoes. Nevertheless, the experiment with the Jerusalem artichoke played a positive role in the tragic moment of national history: during the war and the post-war period, many peasant families escaped from death by starvation thanks to the unpretentious and surprisingly resistant to the cold climate crop found.

Today, Jerusalem artichoke is cultivated and cultivated primarily for the sake of its healing properties and qualities. Jerusalem artichoke is more useful than beets, carrots and potatoes combined.


Due to the content of vitamins B and C, minerals, carbohydrates, proteins, folic acid, pectins and especially the inulin polysaccharide, Jerusalem artichoke is a great energy value for the human body. It is a nutritional source of nutrients and at the same time it is a dietary product, that is safe for people suffering from a tendency to be overweight and diabetes. Moreover, in order to reduce the amount of glucose in the blood, while maintaining the body's energy balance, the juice and tubers of Jerusalem artichoke are specifically recommended for diabetics.

Pectins contained in the Jerusalem artichoke help cleanse toxins and reduce the risk of atherosclerosis. The presence of silicon in the earthen pear is very useful for the formation and strengthening of connective tissues in the human body, since silicon has a beneficial effect on the process of collagen formation. As for the juice of Jerusalem artichoke, it contributes to the removal of toxins and toxic substances from the body, improves metabolism and digestion, and thanks to its properties it is used both by popular and official medicine for the prevention of cardiovascular, renal, endocrinological and gastroenterological diseases. Also Jerusalem artichoke is useful for rheumatism, gout, arthritis, liver pathology and, finally, it simply boosts immunity.

The traditional form of the use of Jerusalem artichoke is gastronomic, in the form of a separate dish or as part of salads, soups, combined side dishes and so on. Raw pearl tubers can also be eaten, but this is fraught with flatulence. Modern medicine is also increasingly using topinambur for the manufacture of pharmacological agents and natural tinctures, powders and mixtures. You can breed this plant yourself, especially given its unpretentiousness. But it is important to remember that preserving Jerusalem artichoke tubers is much more difficult than growing, so fresh “Jerusalem artichokes” are better to be processed or used for food.