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A tuber, native to North America that is used as a vegetable when served. It has a lumpy and bulbous shape with a tan to red outer skin. The inner flesh is ivory colored with a very crisp texture and a sweet flavor. It can be chopped or sliced for use in salads or used as an ingredient in soups and meat dishes. Also known as a Girasole, Racine de Tournesol, Sunchoke, and Topinambour.
Jerusalem artichokes are available throughout the year. When selecting, choose those with large, crisp knobs, avoiding those with soft, dark or moldy spots. Store in a plastic bag in a cool dry place for up to one week.
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USDA Nutrition Facts |
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| Serving Size 1 cup slices |
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| Calories 73 |
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| Protein 2g |
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| Total Fat 0g |
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| Total Carbohydrates 17g |
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| Dietary Fiber 1g |
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| Sugars 9g |
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| Potassium 429mg |
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| Sodium 4mg |
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| Cholesterol 0mg |
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Jerusalem Artichoke term - Related Content |
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