Deep Cleansing Jerusalem Artichoke


jerusalem-artichoke-xsAlso going by the name of earth apple, Sunroot, Sunchoke and Topinambour, the Jerusalem artichoke shares no other connections with the holy city besides the name. Furthermore, it is not even a true artichoke! It was originally cultivated by the American Indians and is in reality a type of sunflower. The name is obtained from the Italian word girasole meaning sunflower.

Deep Cleansing Jerusalem artichoke Juice

  • 1 cup chopped Jerusalem artichokes
  • 1 small cucumber
  • 1 apple
  • 2 carrots

Add-ons

  • Kale leaves
  • ginger

Nutritional Information

Jerusalem artichoke supplies the greatest amounts of iron among the typically eaten roots and tubers. A one hundred gram serving of the fresh vegetable fulfils about 42% of the daily iron needs. It is also a very good source of potassium and magnesium, two important electrolytes, in addition to phosphorous. The tuber also contains small quantities of the anti-oxidant vitamins such as vitamin C, A and E. Furthermore, it contains small amounts of the group of B-complex vitamins like folates, riboflavin, pantothenic acid, pyridoxine and thiamin.
The Jerusalem artichoke makes a good supplement to any diet plan since one gram contributes only 73 calories, a significant 1.6 grams of fibre, only 0.01 grams of fat and two grams of protein.

Health Benefits of Jerusalem artichoke

Artichokes offer many advantages. They contain a carbohydrate called inulin, which impersonates insulin and breaks down into fructose in the colon. This does not affect blood sugar levels like carbohydrates that break down into glucose. This makes the vegetable diabetic friendly. Inulin is also considered a prebiotic as it is not easily digested and is food for the friendly bacteria residing in the large intestine. Additionally, inulin has been known to provide relief from constipation by adding bulk to the digestive tract. Finally, it aides calcium absorption, cuts down on levels of triglycerides and LDL cholesterol, as well as obstruct a variety of cancers.

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About Andy Williams

In a processed food culture, simply eating may not be enough. Andy Williams, B.SC., Ph.D. is a scientist with a strong interest in Juicing and how it can supply the body with the nutrients it needs to thrive in modern society. You can subscribe to his free daily paper called Juicing The Rainbow and follow him on Facebook orTwitter. You can also follow me on Google +

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