Showing Food Cardoon

General Information

Name

Cardoon

Scientific Name

Cynara cardunculus

Description

Cardoon (Cynara cardunculus) is a thistle-like plant native to the western and central Mediterranean region. It is mostly eaten in Spain and Portugal, where the flower buds and stems are used in various culinary dishes. The edible innermost, white stalks have an artichoke-like flavor with a hint of bitterness. Cardoons are rich in water (94%), carbohydrates (4%), and protein (1%), with negligible fat, and provide moderate amounts of folate, magnesium, manganese, and sodium. The most notable chemical in cardoon is inulin, a fructan polysaccharide (PMID: 39488850, PMID: 35651080). Cardoon leaves have potential health benefits, including diuretic, hepato-protective, choleretic, hypocholesterolemic, anti-carcinogenic, and antibacterial properties. The pistils of the cardoon flower are used as a vegetable rennet in cheesemaking. A peculiar mode of preparation involves protecting the leaf stalks from sunlight for several weeks to make them edible.

Primary ID

FOOD00319

Picture