Jerusalem Artichoke, Sunchoke

The tubers of the sunchoke plant can be eaten both raw and cooked. During the winter, the tubers develop a pleasant sweetness, especially after exposure to frost. They are reasonably tasty to eat raw, but in general, they are best cooked and can be used in the same way as potatoes. Sunchokes contain inulin, a starch that cannot be fully digested by the body, making them nutrient-rich but low in calories. Some people may have difficulty with inulin, as it can ferment in the intestines and cause gas. The tubers are quite large, growing up to 10 cm long and 6 cm in diameter. They break easily and lose moisture quickly, so it is best to leave them in the ground and harvest them as needed. The inulin in the tubers can be converted into fructose, a sweet substance that is safe for people with diabetes.