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Artichokes - Jerusalem

Artichokes - Jerusalem


Jerusalem artichokes are available in short supply from April to August.


Storage and Handling

Store in the refrigerator. Handle with care as they bruise easily and wash before eating.



Despite its name, the Jerusalem artichoke has no relation to Jerusalem. It is not a type of artichoke but a tuber, the root of a type of sunflower. Originally it is from North America, where it is usually called a sunchoke. 



  • The Jerusalem artichoke is a bumpy, fleshy root vegetable
  • It is best cooked and can be used in the same way as potatoes
  • Unlike most starchy vegetables, the main storage carbohydrate is inulin rather than starch, which is tolerated by diabetics
  • Jerusalem artichokes discolour quickly so after cutting immerse them in water with lemon juice until cooking


Growing Facts

  • They grow from tubers which should be planted late winter or early spring
  • Jerusalem artichokes grow well in temperate climates in New Zealand 
  • Jerusalem artichokes are drought resistant
  • When fully grown Jerusalem artichokes have a yellow sunflower-like bloom on plants over 1.8 metres high

Nutrition Information

Serving size: 150g - flesh, boiled, drained

Avg Quantity per serving Avg Quantity per 100g
Energy (kJ/Cal) 122/30 81/20
Protein (g) 2.34 1.56
Fat, total (g) 0.15 0.1
- saturated (g) 0.04 0.027
Carbohydrate (g) 2.25 1.5
- sugars (g) 2.25 1.5
Dietary Fibre (g) 4.79 3.19
Sodium (mg) 4.5 3
Folate (µg) 133.5 89
Niacin (mg) 2.0 1.3
Thiamin (mg) 0.15 0.1
Potassium (mg) 630 420
Vitamin C (mg) 3.0 2.0
Vitamin B6 (mg) 0.11 0.07
Calcium (mg) 45 30
Riboflavin (mg) 0.11 0.07
Iron (mg) 0.6 0.4
Vitamin E (mg) 0.3 0.2
Zinc (mg) 0.15 0.1
Vitamin A Equiv. (µg) 5.01 3.34
Selenium (µg) 0.0 0.0

Source: The Concise New Zealand Food Composition Tables, 8th Edition, Plant & Food Research

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