Artichoke Health Benefits, Nutrition and Vegetable Facts

Health Benefits of Eating Artichokes

• Antioxidants in artichokes are abundant. A study by the United States Department of Agriculture found that they contain more antioxidants compared to any other vegetables. The strong antioxidants present in artichokes include rutin, quercetin, luteolin, anthocyanins, silymarin and cynarin. That is why the vegetable has therapeutic effects on heart disease and also helps prevent cancer.
   
• For hundreds of years, artichoke has been used as a liver tonic. The natural health properties of polyphenol antioxidants such as cynarin and silymarin are good for the liver and help in liver tissue regeneration. It has been used traditionally to treat liver disease.
   
• The health advantages of cyanic in an artichoke leaf also include aiding the body to reduce LDL cholesterol by holding back HMG-CoA reductase. That is another way this wonderful vegetable helps protect against heart disease.
   
• Artichoke is diuretic and promotes digestion as it stimulates the gall bladder, according to research report. Some nutritionists recommend it as a natural remedy to help relieve irritable bowel syndrome.
   
• Artichoke is loaded with a great amount of potassium, an essential mineral which assist your body to get rid of excess sodium. Foods high in potassium are important for people with hypertension as they are effective in lowering blood pressure levels.
   
• This fantastic vegetable is thought to be excellent for people with diabetes as it contains a useful compound known as polysaccharide insulin, which is a plant-based insulin.
   
• Artichoke is also a good source of the powerful vitamin C. Frequent eating of foods packed with vitamin C helps build a stronger immune system and also help fight against diseases like cold and flu.
   
• Rich in dietary fiber, this nutritious vegetable helps regulate bowel movements, maintains bowel integrity and is also beneficial to weight loss effort. 

Facts about Artichokes

In culinary, artichoke (scientific name Cynara cardunculus) usually refers to the globe artichoke, which is the member of the thistle family. Another two commonly eaten varieties are Chinese artichoke and Jerusalem artichoke, but they are very much different. The Jerusalem artichoke is a type of daisy with edible tuber, while the Chinese artichoke comes from the woundwort plant whose tuber is also edible. In contrast, globe artichoke has the edible part on the thistle top.

Typical cooking technique requires either steaming or boiling of artichoke, with the cooking period depends on the size. Most chefs rather choose the baby artichokes, as they can cook quicker and tenderer. 

Artichoke Nutrition Facts and Calories
 

Artichoke Recipe

• In a tea pot, heat water until it reaches 208 °F. Pour the water into a cup and immediately immerse the artichoke tea bag. Allow to steep for 5 minutes. Serve with added milk or sugar. 

Artichoke Side Effects

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