benefits of artichoke

Artichokes possess a sweet, nut like flavor. These artichokes are thorny and need to be cleared of all thorns before they can be cooked and served. To cook an artichoke, one must first wash the vegetables before cooking. Slice the stem end of the vegetable off and peel the outer layer of leaves closest to the stem. Remove the top from each vegetable. Use a sharp sturdy knife and trim about an inch from the pointed head of each artichoke. To remove the prickly tips from the outer set of leaves, use a pair of scissors to cut each leaf tip. Ensure you brush the edges of the leaves after removing the tips with lemon to prevent browning of the vegetable. Remove any thorns visible to you to prevent damage to the mouth or throat while consuming the vegetable.

The German counterpart of the FDA approved fresh artichoke, the juice or the extract, to use for indigestion. The extract was particularly beneficial in helping people with chronic indigestion.

IBS causes chronic digestive problems such as abdominal pain and constipation. Because artichoke is good for indigestion (see number 3), research has shown it can help IBS sufferers. artichoke leaf extract for their ability to reduce cholesterol levels. Cynarin in artichokes has been conclusively proven to reduce bad cholesterol dramatically.

Artichoke also has antimicrobial benefits. The plant inhibits the activity of some types of fungi and bacteria. The high concentration of cynarin in artichokes not only affects cholesterol, but can also improve digestive health. Cynarin is known to stimulate the production of bile, which enables us to digest fats and absorb vitamins from our food, making artichokes an excellent way to start any meal, especially if it is rich and high in fat, the way the French often do it.

Artichokes should be washed under cold running water. Pull off the lower petals and cut the stems to one inch or less. Cut the top quarter of each artichoke and snip off the sharp tips. Artichokes turn brown very quickly once they are cut. To preserve the green color, one may dip in lemon water.

One serving size of artichoke is 56 g edible portion. One serving of artichoke contains 25 calories, 0 g of fat, 0 mg of cholesterol, 70 mg of sodium, 3 g of dietary fiber, 16 g of sugars, and 2 g of protein. It is also a source of calcium, iron and vitamins A, C. Artichoke leaves was found to contain anti hyperlipidemic sesquiterpenes and