Jerusalem Artichoke Association of Canada

Functional Properties of Jerusalem artichoke

Jerusalem artichoke tubers contain on average 80% water, 15% carbohydrate of which 80% is inulin and 1-2% protein. They contain all the essential amino acids in favourable proportions. The tubers have a low caloric value and contain virtually no fat. The Jerusalem artichoke tubers are an important source of dietary fiber due to its high inulin content that varies from 7 to 30% of fresh weight (50% of dry weight).

Studies have shown that Jerusalem artichokes contained secondary metabolites like phenolic and polyphenolic compounds. Phenolic compounds have positive physiological functions such as antioxidant, antimicrobial, antifungal and anticancer activities. Phenolic acids such as chlorogenic, salicylic, caffeic and gallic acids as the major constituents of Jerusalem artichoke tubers.

Download the following publications to learn about the nutritional and functional properties of Jerusalem artichoke tubers.

Bioactive substance and free radical scavenging activities of flour from Jerusalem artichoke (Helianthus tuberosus L.) Tubers – a comparative study
Authors: Petkova, N., Ivanov, I., D. Panteley, Pavlov, A.
Journal: Turkish Journal of Agricultural and Natural Sciences, Special issue 2 (2014)

Analysis of phenolic acids of Jerusalem Artichoke (Helianthus tuberosus L.) responding to salt-stress by liquid chromatography/tandem mass spectrometry
Authors: Chen, F., Long, X., Liu, Z., Shao, H., Liu, L.
Journal: The Scientific World Journal, (2014) Article ID 568043, 8 pages

The content of protein and of amino acids in Jerusalem artichoke tubers (Helianthus tuberosus L.) of red variety Rote Zonenkugel
Authors: Cieslik, E., Gebusia, A., Florkiewicz, A., Mickowska, B.
Journal: Acta Scientiarum Polonorum: Technologia Alimentaria, 10(4) (2011): 433-441

Jerusalem artichoke and chungkookjang additively improve insulin secretion and sensitivity in diabetic rats
Authors: Yang, H. J., Kwon, D. Y., Kim, M. J., Kang, S., Kim, D. S., Park, S.
Journal: Nutrition & Metabolism, 9(1) (2012): 112