Nutrition facts
Nutrition facts
| Components per 100 gr. | Vitamins per 100 gr. | Minerals per 100 gr. |
|---|---|---|
| Water(gr) 88,1 | B1 (mg) 0,11 | Calcium (mg) 45 |
| Energy (kcal) 38 | B2 (mg) 0,03 | Iron (mg) 1,5 |
| Protein (gr) 2,3 | B3 (mg) 0,6 | Iodine (nanogr) 1 |
| Carbohydrates (gr) 1,1 | B6 (mg) 0,07 | Magnesium (mg) 12 |
| Fats (gr) 0,1 | Folic Acid (nanogr) 13 | Zinc (mg) 0,1 |
| Cholesterol (mg) 0 | B12 (nanogr) 0 | Sodium (mg) 47 |
| Fibre (gr) 2 | C (mg) 9 | Potassium (mg) 430 |
| A (nanogr) 17 | ||
| D (nanogr) 0 | ||
| E (mg) - |
After water, carbohydrates, and especially inulin, constitute some of the components most present in artichokes. In the human body, inulin is responsible for producing units of fructose, a kind of sugar which can be assimilated without insulin. This is the reason why artichokes are recommended for diabetic people. Proteins are present in low proportions, but still higher than expected in a vegetable.
They are also rich in fibre, with beneficial effects at the intestinal level.
As far as their content of vitamins is concerned, it is worth highlighting the presence of vitamin B1 and vitamin B3. Some of the most important minerals to be found in their composition are potassium, sodium and calcium. Besides, artichokes contain some substances which are not relevant because of their amount but because of their biological effect. This is the case of cynarin, which stimulates the production of bile in hepatic cells and acts upon renal cells, supporting the elimination of waste substances. This is the reason why they are recommended for liver and gall bladder diseases.
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