These can be trouble to gardener - they multiply - as a tuber - they come back each year - so they should be planted in spots they are not going to be used for something else. They flower like a small sunflower.
Sunchokes are good to eat - tasting like a potato and an artichoke. I prefer them sauteed or as chips - pureed - used in soups - roasted whole - any way you like a potato. Leave the skin on when grown in organic soils for greater nutrients.
"Jerusalem artichokes are about 80% water, 15% protein, 1% fat, 60% inulin, 4% fiber and 5% ash, 0.099% phosphorus, 0.023%, 3.4 mg iron with traces of aluminum, chlorine, iodine, magnesium, potassium, sulphur, zinc, vitamins B and C." ... from eattheweeds.com
Inulin is a root starch and is a non-digestible soluble fiber; it works as a pre-biotic, working in the large intestines as a useful “food” for the healthy gut bacteria. It is used in the production of fructose - better tolerated by people with diabetes. Colder regions produce a tuber lower in inulin than tropical regions.
Jerusalem artichokes are a good source of hair health promoting nutrients such as iron, copper and vitamin C
Jerusalem artichokes provide even more potassium than bananas.
Jerusalem artichokes are packed with B vitamins, particularly thiamine, or B1
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