Artichoke nutritional composition
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Artichoke Nutritional Composition: Macronutrients and Dietary Fiber
Artichokes, including globe artichoke (Cynara scolymus), Jerusalem artichoke (Helianthus tuberosus), and Chinese artichoke (Stachys affinis), are recognized for their high nutritional value. The edible parts of globe artichoke are rich in proteins and carbohydrates, with low fat content and significant dietary fiber, making them a healthy food choice 17810. Jerusalem artichoke tubers are especially notable for their high fiber and inulin content, a prebiotic carbohydrate that supports gut health 29. Chinese artichoke tubers are also dominated by carbohydrates and are high in dietary fiber, contributing to their functional food potential 34.
Artichoke Mineral and Micronutrient Content
Artichokes are a valuable source of essential minerals. The macroelement profile of globe artichoke leaves is dominated by potassium, followed by phosphorus, calcium, magnesium, and sodium. Among microelements, zinc, iron, chromium, and manganese are present in notable amounts . Jerusalem artichoke herbage and tubers also provide a good source of minerals, often surpassing those found in legumes and grasses, making them beneficial for both human and animal nutrition 26. Chinese artichoke tubers are particularly high in potassium .
Bioactive Compounds and Antioxidant Activity in Artichokes
Artichokes are rich in bioactive compounds, especially phenolic compounds such as caffeic acid derivatives, 3,5-O-dicaffeoylquinic acid, and 5-O-caffeoylquinic acid, as well as flavonoids like luteolin and apigenin 1710. These compounds contribute to the strong antioxidant activity observed in both the edible parts and by-products of artichoke, which may help protect against oxidative stress and chronic diseases 157810. Chinese artichoke and Jerusalem artichoke also contain antioxidants, polyphenols, and prebiotics, further enhancing their health-promoting properties 234.
Fatty Acid Profile
The main fatty acids in globe artichoke heads are palmitic and linoleic acids, with smaller amounts of stearic, oleic, alpha-linolenic, arachidic, behenic, and lignoceric acids . Overall, the fat content in artichoke is low, supporting its reputation as a heart-healthy food 18.
Effects of Processing and Cooking on Nutritional Value
Industrial processing and cooking can influence the nutritional and bioactive compound content of artichoke. Cooking may increase moisture, protein, phenolic content, and antioxidant activity, but can reduce minerals, fiber, carbohydrates, lipids, and vitamins 78. Light cooking or consuming artichoke fresh is recommended to preserve its nutritional value . By-products from artichoke processing are also rich in nutrients and bioactive compounds, offering opportunities for resource optimization and the development of functional foods 710.
Artichoke as a Functional Food Ingredient
Artichoke and its derivatives are increasingly used in functional foods, such as snacks, bread, and supplements, to enhance nutritional value and provide health benefits 24910. The addition of Jerusalem artichoke powder, for example, significantly increases dietary fiber, inulin, and protein content in food products .
Conclusion
Artichokes are nutrient-dense vegetables, offering high levels of protein, carbohydrates, dietary fiber, essential minerals, and a variety of bioactive compounds with antioxidant properties. Their nutritional composition supports their role in a healthy diet and as a functional food ingredient. Both the edible parts and by-products of artichoke present valuable opportunities for improving nutrition and health.
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