Jerusalem artichoke

The article describes the origin, composition and useful properties of Jerusalem artichoke, the potential impact of its use.
The name "Jerusalem artichoke" is connected with the name of an Indian tribe tupinamba on whose land the first Europeans discovered this potatos plant. But the name "Jerusalem artichoke" was not popular until the nineteenth century. In the Portuguese language is more of a close relative earthen pear - sunflower - called girasole. It is the genus of this plant is Heliánthus tuberósus, Jerusalem artichoke, nicknamed by the Portuguese "the sunflower artichoke" (artichoke and Jerusalem artichoke really distant relatives). Outside Portugal word girasole turned into jerusaule and so Jerusalem artichoke became "the Jerusalem artichoke". Most Europeans simply do not understand that deals with the kinsman all familiar sunflower. When the Portuguese and Spanish brought to Europe from America Jerusalem artichoke, Europeans, due to the similarity of flowers and bulbs, generally decided that this kind of potatoes. In Russia, as in some other countries, appeared in the XVII century on the tables of the nobility as a healthy food Jerusalem artichoke due to the shape of tubers nicknamed the "earthen pear".
Although it soon became clear that the Jerusalem artichoke is not potatoes, analogies with other media edible tubers have not just affected the attitude towards earthen pear. So, in the 1930-ies in the USSR, it was decided to actively sow the fields of the Jerusalem artichoke, for his useful for human health, property and nutritional value. But it turned out that for a dug of Jerusalem artichoke tubers need to look much more carefully than potatoes. At the slightest damage "earthen pear" spoiled and store them in warehouses like potatoes was impossible. However, the experiment with Jerusalem artichoke played a positive role in the tragic moment in Russian history: the war and the post-war period, many peasant families were saved from starvation due found tubers this unpretentious and surprisingly resistant to cold climate crops.
Today, Jerusalem artichoke is grown and cultivated primarily for its medicinal properties and qualities. Jerusalem artichoke more useful beets, carrots and potatoes together.
Due to the content of b and C vitamins, minerals, carbohydrates, protein, folic acid, pectin and especially polysaccharide inulin of Jerusalem artichoke is a great energy value to the human body. This nutritious source of nutrients and he is a dietary product is safe for people with a tendency to be overweight and diabetes. Moreover, to reduce blood levels of glucose, while maintaining the energy balance of the organism, juice and Jerusalem artichoke tubers, specially recommended foods for diabetics.
Containing in Jerusalem artichoke pectins contribute to the elimination of toxins, as well as reduce the risk of atherosclerosis. The presence of silicon in earthen pear is very useful to build and strengthen connective tissues in the human body, as the silicon has a beneficial effect on the formation of collagen. As for the juice of Jerusalem artichoke, it promotes the excretion of toxins and toxic substances, improves metabolism and digestion, and thanks to its properties is used as a national and official medicine for prevention of cardiovascular, renal, endocrine and gastroenterological diseases. The Jerusalem artichoke useful for rheumatism, gout, arthritis, liver abnormalities, and finally he just raises immunity.
The traditional form of the use of topinambur and food, in the form of a separate dish or as part of salads, soups, combined side dishes and so on. Raw potatoes earthen pear, too, can have, but it is fraught with flatulence. Modern medicine is also increasingly uses the Jerusalem artichoke for production of pharmacological preparations and natural extracts, powders and mixtures. You can grow the plant on its own, especially given its simplicity. But it is important to remember that to keep the Jerusalem artichoke tubers are much more difficult than to grow, so fresh "Jerusalem artichoke" it is better to recycle or use in food.