What to do with artichoke
Artichoke nutrition facts
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Green color, big size,
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Green color, medium size,
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purple color, big size,
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Purple color, medium size,
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Spine variety.
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Health benefits of Artichoke
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Artichoke is low in calories and fat; 100 g of this flower bud just carries 47 calories. Nonetheless, it is a rich source of dietary fiber and anti-oxidants. It provides 5.4 g per 100 g, about 14% of RDA fiber. Dietary-fiber helps control constipation conditions, decreases bad or "LDL" cholesterol levels by binding to it in the intestines and?help cut down colon cancer risks by preventing toxic compounds in the food from absorption.
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Artichoke contains bitter principles, cynarin and sesquiterpene-lactones. Scientific studies show that these compounds not just inhibit cholesterol synthesis but also increase its excretion in the bile, and thus, help overall reduction in the total cholesterol levels in the blood.
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Fresh artichoke is an excellent source of vitamin, folic acid; provides about 68 μg per 100 g (17% of recommended daily allowance). Folic acid acts as a co-factor for enzymes involved in the synthesis of DNA. Scientific studies have proven that adequate levels of folates in the diet during pre-conception period, and during early pregnancy, help prevent neural tube defects in the newborn baby.
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Fresh globes also contain moderate amounts of anti-oxidant vitamin; vitamin-C (Provides about 20% of recommended levels per 100 g). Regular consumption of foods rich in vitamin C helps the body develop resistance against infectious agents and scavenge harmful, pro-inflammatory free radicals from the body.
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It is one of the very good vegetable sources for vitamin K; provide about 12% of DRI. Vitamin K has potential role bone health by promoting osteotrophic (bone formation) activity. Adequate vitamin-K levels in the diet help limiting neuronal damage in the brain; thus, has established role in the treatment of patients suffering from Alzheimer's disease.
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It is an also good source of antioxidants such as silymarin, caffeic acid, and ferulic acid, which help the body protect from harmful free-radical agents. Total antioxidant strength (ORAC) of artichokes (globe or french) is 6552 μmol TE/100 g.
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It is also rich in B-complex group of vitamins such as niacin, vitamin B-6 (pyridoxine), thiamin, and pantothenic acid that are essential for optimum cellular metabolic functions.
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Further, artichoke is rich source of minerals like copper, calcium, potassium, iron, manganese and phosphorus. Potassium is an important component of cell and body fluids that helps controlling heart rate and blood pressure by countering effects of sodium. Manganese is used by the body as a co-factor for the antioxidant enzyme, superoxide dismutase. Copper is required in the production of red blood cells. Iron is required for red blood cell formation.
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Additionally, it contains small amounts of antioxidant flavonoid compounds like carotene-beta, lutein, and zea-xanthin.
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Romaine lettuce Romaine lettuce
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Green Banana
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Green lima beans
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Plantains
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Cassava
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Taro
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Water chestnuts
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Acorn squash
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Savoy Cabbage Savoy Cabbage
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Avocados Avocados are commercially valuable, and are cultivated in tropical climates throughout the world (and some temperate ones, such as California), producing a green-skinned, pear-shaped fruit that ripens after harvesting. Trees are partially self-pollinating and often are propagated through grafting to maintain a predictable quality and quantity of the fruit.
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Fennel Did you know that Fennel is actually really good for digestion, anise flavored and often used in Mediterranean cuisine. You can eat it raw or cooked in side dishes, pasta or salads see more on the videos
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Garlic Garlic
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Green beans Green beans
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Green peas Green peas
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Mustard greens Mustard greens
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Olives The Olive is a species of a small tree in the family Oleaceae, native to the coastal areas of the eastern Mediterranean Basin as well as northern Iran at the south end of the Caspian Sea. Its fruit, also called the olive, is of major agricultural importance in the Mediterranean region as the source of olive oil.
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Turnip greens Turnip greens
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Mushrooms Mushrooms
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Jerusalem artichoke Jerusalem artichoke, Or also name: sunroot, sunchoke, earth apple or topinambour. Who knew that this asteroid shaped vegetable you would never by is actually succulent?
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Okra Okra
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Parsnips Parsnips
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Kohlrabi Kohlrabi also named: German turnip
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Peppers Peppers
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Potatoes Potatoes
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Radish Radish
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Radicchio Radicchio
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Rhubarb Rhubarb
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Rutabaga Rutabaga
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Shallots Shallots
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Spinach Spinach
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Sweet potatoes Sweet potatoes
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Summer Squash Summer Squash
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Tomatoes Fried green tomatoes- great movie, great recipe. Slow cooker recipe herb covered chicken & heirloom tomatoes w/ rice Recipe
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Yams Yams
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Onions Onions
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Squash Squash
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artichoke The artichoke is falsely said to be the food for the poor as you have more in your plate when you finish than when you started.
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Arugula Arugula is rich in vitamin C and potassium, A rich taste, a very strong flavor. Usualy, you would use it in salads, pizzas, served with cheese, etc.. Arugula is good!
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Asparagus Asparagus
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Beet
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Bok choy Bok choy
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Broccoli Broccoli
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Brussels sprout Brussels sprouts were popular as early as the ancient Rome era. This is at first a wild cabbage.
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Cabbage Cabbage
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Carrots Carrots
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Cauliflower Cauliflower is one of several vegetables in the species Brassica oleracea, in the family Brassicaceae. It is an annual plant that reproduces by seed. Typically, only the head of aborted floral meristems is eaten, while the stalk and surrounding thick, green leaves are used in vegetable broth or discarded.
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Celery Celery
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Celery-Root Celery Root
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Chard Chard
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Collard greens Collard greens
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Cucumber Cucumber
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Corn Corn
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Eggplant Eggplant
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Endive Endive
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Kale Kale
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Lettuce Lettuce
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leeks leeks
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Napa cabbage Napa cabbage
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Pumpkins Pumpkins
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Turnip Turnip
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waterCress waterCress