Artichokes: properties and benefits of vegetables

I artichokes I am a vegetable of many property which can lead to various organism benefits. In autumn and winter these vegetables are once again the protagonists of the tables and they are rejoicing kidneys, liver, intestine and even brain. Wealth of nutrients and poverty of calorie complete the picture and making the most of them becomes almost a must.


Artichokes are plant Mediterranean, herbaceous perennials belonging to the family of Asteraceewhich can reach one meter in height. The stem it is branched and stout and the part edible is represented by the inflorescences. There are more than 90 of them in the world varietywrong’Italia, with Tuscany, Lazio, Liguria and Puglia in the lead, is the largest producer. This vegetable is harvested from October to June, but is considered the queen of Autumn e Winter. To make the most of the artichoke’s properties and benefits, it is advisable to consume it raw. Cooked it has, however, now become the basic ingredient of various recipes. Therefore, it is often preferred boil itand then pass it on the plate or in the oven.

Calories and properties of artichokes

Regularly consuming artichokes means transforming their properties into concrete benefits for the body. These vegetables are very poor in calorie. In fact, 100 g of product add only 40 kcal to our diet. The food then has a glycemic index very low and this makes it suitable for those suffering from diabetes. Artichokes are, then, an important source of antioxidantsamong which i stand out flavonoids, well represented by beta-carotene and lutein. Between minerals inside the vegetables we find significant quantities of ferro, copper, zinc e manganese. There are also traces, albeit not abundant, of vitamins of group A, E, K and J. What makes the artichoke a panacea for our body is, however, above all a substance called cynarinwhich is, however, thermolabile.


The many properties of artichokes transform these vegetables into a real panacea for the body with many beneficial effects. The artichoke is, therefore, primarily an ally of liver. Cynarin may, in fact, help increase the production of bile up to 95%. The organ is therefore supported in its action of elimination from toxins. The same substance gives artichokes a high power digestive and, together with the large water content of the vegetable, makes them diuretics. Therefore, they contribute to keeping i healthy kidneys and to lower blood pressure. The antioxidants they also protect cells from free radical damage. The abundance of fibers promotes intestinal regularity and makes artichokes the ideal choice for those trying to fight the cholesterol.

Knowing the properties of artichokes means recognizing that including them in our diet brings many benefits. Experts recommend eating them up to two or three times per week, being careful to practice a thorough wash. A portion, corresponding to about 200 g of edible product, is equivalent to the consumption of two medium-sized artichokes. Avoiding the vegetable remains a must for those suffering from gallstones.

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