The Jerusalem artichoke --also called a sunchoke -- is a weed native to North America that was eaten by Native Americans before the European settlement and brought to France in 1605. One theory attributes the name's origin to the religious pilgrims of the "new Jerusalem" ;another points to the Italian word for sunflower, "girasol," which might be misconstrued as "Jerusalem."
Features
Jerusalem artichokes taste similar to water chestnuts. Unlike real artichokes, Jerusalem artichokes are tubers that are grown underground. The vegetable is often used in gourmet recipes and can be used in alcohol and wine production, and made into pasta. The flowering stems of Jerusalem artichokes can grow from 3 to 12 feet high. The tubers look similar to potatoes, may be white or red, and are knobbier and less uniform than potatoes.
Calories
According to My Daily Plate, a 1 cup serving of Jerusalem artichokes yields only 114 calories. On a 2,000-calorie-per day-diet, this is 5.7 percent of your daily allotment of calories. Only 0.2 percent of the calories come from fat. Jerusalem artichokes are low in fat with 0.2 g per serving.
Potassium
Jerusalem artichokes are a good source of potassium, with 644 mg in a cup. This represents 18 percent of your daily recommended intake of potassium. According to the University of Maryland Medical Center, potassium is an integral component of all cellular functioning and body processes. Potassium is also an electrolyte which creates electricity within the body, propelling bodily functions.
Iron
A cup serving of Jerusalem artichokes contains 28 percent of your daily recommended intake of iron. Iron is essential to human life and is found in large quantities in the red blood cells. Iron deficiency can lead to a condition called anemia. It is used in the body to help in the production of ATP -- necessary for energy and movement -- and helps the red blood cells carry oxygen throughout the body.
Recipes
According to Eat the Seasons, you can eat Jerusalem artichokes with or without their skin, raw in salads or cooked. Try adding Jerusalem artichokes to soups and stews. They can also be sauteed, boiled or roasted.
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