5+ A Day
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


  Average Quantity
per serving
% Daily Intake per serve Average Quantity
per 100g
Energy (kJ/Cal) 122/30 1% 81/20
Protein (g) 2.3 5% 1.6
Fat, total (g) 0.2 0% 0.1
- saturated (g) 0.04 0% 0.03
Available carbohydrate (g) 2.3 1% 1.5
- sugars (g) 2.3 5% 1.5
Dietary Fibre (g) 4.8 16% 3.2
Sodium (mg) 5 0% 3
Folate (µg) 134 67% 89
Niacin (mg) 2.0 19% RDI* 1.3
Thiamin (mg) 0.15 13% RDI* 0.10
Potassium (mg) 630   420

Percentage Daily Intakes are based on an average adult diet of 8700 kJ

Your daily Intakes may be higher or lower depending on your energy needs.

*Recommended Dietary Intake (Average Adult)