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Showing Food Globe artichoke

General Information
NameGlobe artichoke
Scientific NameCynara scolymus
DescriptionGlobe artichoke, Cynara scolymus, is a variety of thistle native to the Mediterranean region, specifically in countries such as Italy, Spain, and France. It is widely consumed in these countries, as well as in the United States. The edible portion of the plant consists of the flower buds, which are typically simmered or steamed and served as a vegetable. The cooked artichoke has a tender, slightly sweet flavor, and a nutty odor. It is rich in fiber, vitamins, and minerals, providing various health benefits, including supporting digestive health and reducing inflammation (PMID: 38542782). The most notable chemical in artichoke is inulin, a prebiotic fiber. Artichoke extracts have been used in traditional medicine for their antioxidant and anti-inflammatory properties (PMID: 30345589). Interestingly, artichokes are often prepared by removing thorns and simmering or steaming the buds, which can be served with a variety of dips and sauces.
Primary IDFOOD00071
Picture71
Classification
GroupVegetables
Sub-GroupShoot vegetables
ITIS ID37222
Wikipedia IDArtichoke
Composition
Compounds
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Macronutrients
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References
Content Reference— Saxholt, E., et al. 'Danish food composition databank, revision 7.' Department of Nutrition, National Food Institute, Technical University of Denmark (2008).
— U.S. Department of Agriculture, Agricultural Research Service. 2008. USDA National Nutrient Database for Standard Reference, Release 21. Nutrient Data Laboratory Home Page.
— Rothwell JA, Pérez-Jiménez J, Neveu V, Medina-Ramon A, M'Hiri N, Garcia Lobato P, Manach C, Knox K, Eisner R, Wishart D, Scalbert A. (2013) Phenol-Explorer 3.0: a major update of the Phenol-Explorer database to incorporate data on the effects of food processing on polyphenol content. Database, 10.1093/database/bat070.
— Shinbo, Y., et al. 'KNApSAcK: a comprehensive species-metabolite relationship database.' Plant Metabolomics. Springer Berlin Heidelberg, 2006. 165-181.