The artichoke looks like large green cones. Looking at them, many walk by, having no idea what to do with this plant, although artichokes are very popular in the Mediterranean countries.
Artichokes have been valued since antiquity - in Greece and Ancient Rome they were considered not only a delicacy, but also a powerful aphrodisiac. Later, artichokes came to France and were very fond of culinary specialists, thanks to whom this plant became popular in other countries.
Artichoke: properties
The artichoke has a very pleasant taste and balanced composition with a lot of nutrients. The artichoke is composed of water, protein, carbohydrates, and a minimal amount of fat. It contains vitamins B, K, A, C, E, as well as minerals and trace elements - sodium, magnesium, iron, manganese, zinc, selenium, copper, potassium and phosphorus.
The most valuable substances are inulin and cynarin. The former increases the number of beneficial bacteria in the intestines and lowers blood sugar, while the latter improves cerebral circulation.
The presence of artichokes in the diet improves brain function, reduces gastric acidity and improves digestion.
Artichokes should be present in the diet, since they contain a minimum amount of calories, but the body receives many useful substances.
Artichokes: contraindications
Artichokes should be used with caution for those who have the following health problems:
- gastritis with low acidity;
- diseases of the liver and biliary tract;
- kidney disease in the acute phase;
- hypertension.
How to choose an artichoke
Artichokes should not have brown spots, they should be uniform green in color. The size of the plant can be anything, but the structure of the artichoke should not be dry or lethargic.
