Artichokes can be eaten raw, dressed or prepared in many different ways. It is low in calories and low in salts and fats. It has vitamins A – B1 – B2 – and C in small quantities. In the analysis of the substances that make up the flower heads have been found: Inulin, tannin and inulasa enzymes, invertase and rennet.
Properties of the artichoke
Among the vitamins found in 100 g of fresh substance:
¤ 300 IU Vitamin
¤ B1 120 gammas
¤ gammas 30 B2
¤ 10 mg of C
¤ 3 g Protein
¤ 11 g Carbohydrates
¤ 50 calories
¤ Fat 0.1
¤ Fiber 5.5
The mineral content is very similar to that of other vegetables, but is more content Potassium, Calcium, Magnesium and especially manganese, which reaches 20 mg per 100, a figure that is unmatched by any other fruit or vegetable.
The most used parts are the leaves and roots, where containing more substances: The most characteristic is an active ingredient called cinarina diuretic action and favors the biliary secretion of liver cells, also contains insulin and enzymes.
It is an effective diuretic angry and beneficially by stimulating the secretory function of the liver and exerts a beneficial effect on acute and chronic jaundice and liver failure, mainly constipation and oliguria (decreased urine output) is astringent and febrifuge .
It has digestive properties and has a positive effect on atherosclerosis, gout, poor appetite, anemia and diabetes. Also exerts a regulatory action on the kidney.
Pregnant women should not take it during the infant stage, it tends to decrease lactation.