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Topinambour

     On the native land, in North America, this perennial grassy plant of the family of Compositae was called " topinambo " and it was actively used as the food.  After appearing in XVII century in Europe, topinambour acquired a great number of the new names:  " underground artichoke ", " tuberous sunflower ",

" Jerusalem artichoke ", " earthen pear ".  curiously enough, the European life of plant began in... the wine!  In Belgium they boiled it in this beverage with the addition of butter, attaining to similarity of taste with artichoke, and in France they brew tubers in the wine and used for treating of heart diseases. 

 

     One of the main therapeutic properties of topinambour was discovered later. The natural polymer of fructose (inulin) and the complex of substances, which are assimilated by organism without the participation of insulin, are the part of chemical composition of plant. Therefore the patients with insulin-independent diabetes can include topinambour in their daily ration and reject other drugs in this case or considerably decrease dose of them. 

 

     Furthermore, the tubers of plant contain almost all irreplaceable amino acids, pectic substances, connections with antioxidant activity, major mineral elements and trace elements in successful connection (silicon, iron, zinc), complex of vitamins.  Therefore dishes from the tubers connect many toxic substances, salts of heavy metals, including radioactive elements, and they contribute to their removal from the organism.  Topinambour is useful during the treatment of anemia, since iron containing in it is easily assimilated. 

 

     Only two contra-evidence of all possible are known, with the use of topinambour. First, individual intolerance, and secondly that, that high content of cellulose and inulin contribute to intensive gas-formation in the bowels; therefore it is not worthwhile people inclined to meteorism to use raw topinambour as the basic dish during all days of week.

 

     Using it in the kitchen, remember:  the rind of tubers must be pale-brown, without any damages and dark spots.  You may store them in cool and dark place of approximately 10 days. 

 

     Caloricity 100 g of topinambour - 57,3 kcal. 

 

 

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