Carbs artichokes
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Carbohydrates in Artichokes: Composition and Nutritional Value
Carbohydrate Composition in Jerusalem Artichokes
Jerusalem artichokes (Helianthus tuberosus L.) are notable for their high carbohydrate content, primarily composed of fructose polysaccharides. In particular, inulin, a type of fructan, constitutes a significant portion of the carbohydrates in these tubers. Inulin is composed of fructofuranose units and is known for its solubility in water and aqueous ethanol1. Studies have shown that inulin can make up about 75% of the total carbohydrates in Jerusalem artichokes3. However, the carbohydrate profile can change during storage, with inulin breaking down into free fructose and sucrose, especially under higher temperatures or without proper packing5.
Nutritional Value of Artichoke Genotypes
Different genotypes of artichokes cultivated in Greece have been evaluated for their nutritional value and chemical composition. These studies revealed significant variations in water, fat, ash, protein, and carbohydrate content among the genotypes. Despite these differences, all genotypes were found to have high levels of proteins and carbohydrates, contributing to their overall nutritional value. Additionally, these artichokes exhibited considerable antioxidant activity, which is beneficial for health2.
Impact of Storage on Carbohydrate Content
The carbohydrate content in Jerusalem artichokes can be affected by storage conditions. Research indicates that cold storage at 4°C preserves the quality of the tubers for up to seven weeks. Beyond this period, there is a notable decrease in carbohydrate content, with losses of about 16.7% to 19.1% observed between the seventh and thirteenth weeks of storage3. This reduction is primarily due to the depolymerization of inulin into simpler sugars like fructose and sucrose5.
Artichokes and Diabetes Management
The carbohydrate content in Jerusalem artichokes has been investigated for its potential benefits in managing diabetes. Some studies suggest that the carbohydrates in Jerusalem artichokes may be more suitable for diabetic patients compared to other carbohydrate sources. However, the results are mixed, with some patients showing improved carbohydrate tolerance while others did not benefit significantly from the inclusion of artichokes in their diet4 6.
Functional Nutrient and Low Glycaemic Index
Jerusalem artichokes have also been explored as a functional nutrient in developing food products with a low glycaemic index (GI). Products containing high percentages of Jerusalem artichoke were found to have lower GI and glycaemic load (GL), making them suitable for individuals looking to manage blood sugar levels. These products also had increased levels of total dietary fiber and inulin, which are beneficial for digestive health8.
Conclusion
Artichokes, particularly Jerusalem artichokes, are rich in carbohydrates, primarily in the form of inulin. Their nutritional value varies among different genotypes, and their carbohydrate content can be influenced by storage conditions. While they hold potential benefits for managing diabetes and improving dietary fiber intake, the effectiveness can vary among individuals. Overall, artichokes are a valuable addition to a healthy diet, offering both nutritional and functional benefits.
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Most relevant research papers on this topic
The carbohydrates of the Jerusalem artichoke and other Compositae.
The Jerusalem artichoke tuber contains a significant amount of fructofuranose-containing carbohydrates, with inulin accounting for only a small fraction of the total carbohydrate content.
Highly CitedNutritional value and chemical composition of Greek artichoke genotypes.
Greek artichoke genotypes show high nutritional value and antioxidant activity, making them an important vegetable for the Mediterranean diet.
Quantitative Change of Carbohydrate Content of Two Varieties of Jerusalem Artichoke Tubers (Helianthus tuberosus L.) During Cold Storage Conditions (4°C)
Storage at 4°C for 'Kharkov' and 'Violet de Rennes' varieties of Jerusalem artichoke tubers beyond 7 weeks leads to a decrease in general reserves, affecting their carbohydrate content.
JERUSALEM ARTICHOKE IN THE TREATMENT OF DIABETES
Jerusalem artichoke contains more available carbohydrates for the nutrition of subjects with severe diabetes than other carbohydrates.
Case ReportChanges in inulin and soluble sugar concentration in artichokes (Cynara scolymus L.) during storage.
Higher-temperature storage and unpacking induce strong carbohydrate changes in artichokes, resulting in a prebiotic effect with a sufficient inulin quantity for gas production without causing discomfort.
FAILURE OF A DIABETIC PATIENT TO UTILIZE DRIED ARTICHOKE POWDER
For a number of years the use of artichokes has been of interest in the treatment of diabetic patients and has been discussed frequently in numerous papers. Root and Baker 1 fed twenty-five diabetic patients Jerusalem artichokes in addition to their regular diet. Occasionally, artichokes, a 15 per cent vegetable, were substituted for a 5 per cent vegetable. In some cases the artichokes were taken daily, in others on alternate days, and in one instance, only once a week. The average amount of uncooked artichokes taken per day amounted to 130 Gm. If we interpret their table correctly, seventeen patients increased their carbohydrate tolerance from 51 to 59 Gm. exclusive of approximately from 19 to 20 Gm. of carbohydrate, which was added as artichoke. The intake level for fat was slightly improved. In short, the calory intake was successfully increased from 1,353 to 1,501, or 148 calories, of which about 112
Observational StudyThe effect of artichoke on lipid profile: A review of possible mechanisms of action
Artichoke leaf extract and cooked artichoke hearts can help decrease serum LDL, total cholesterol, and triglyceride concentrations, but no strong evidence exists for increasing HDL levels.
Systematic Review
Rigorous JournalThe use of dry Jerusalem artichoke as a functional nutrient in developing extruded food with low glycaemic index.
Dry Jerusalem artichoke can be used as a functional nutrient in developing extruded food products with enhanced nutritional characteristics and low glycemic index.
Lipid-lowering activity of artichoke extracts: A systematic review and meta-analysis
Artichoke extract supplementation significantly reduces total, LDL-C, and triglycerides, suggesting it may be synergistic with lipid-lowering therapy in patients with hyperlipidemia.
Meta-AnalysisHighly Cited