ARTICHOKE

The artichoke is a typical vegetable of the Mediterranean area , there are many varieties which differ among them for the presence or absence of plugs , for the color of the flower heads , purple or green and and for its ripening , during spring or autumn .

Italy is the first country in the world for production with 39% of the world surface . In Italy the first region is Puglia , followed by Sicily , Sardinia , Campania and Lazio.

NUTRITION FACTS

Nutritional information per 100g of edible part of uncooked artichoke

Energy(Kcal)	69
Water	80,5
Protein	0,72
Carbohydrate	18,1
Of which sugar	15,4
Fat	0,1
Cholesterol	0
Fibre	0,9
Sodium	0,002
Vitamin C	0,01
Calcium	0,01
Magnesium	0,007
Iron	0,0003

The values are expressed in g . Sources : the database of food nutrition facts USDA ( United States Department of Agriculture ) and the Database of food composition INRAN .

CURIOSITY

Since ancient Rome the artichoke has been one of the most popular vegetables , in particular for its bitter sweet taste, which inspired so much gastronomic tradition .

It provides a low calorie intake , for the many therapeutic properties , due to its composition rich in potassium , sodium , iron, calcium and vitamins . The active ingredients are contained in the leaves of the artichoke , and among these the most interesting is the cynarin , a bitter substance contained in the leaves , stem and bloom , which makes it particularly useful in disorders of the liver.

RECIPES

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