Правильное написание слова топинамбур:
топинамбур
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Количество букв в слове: 10
Слово состоит из букв:
Т, О, П, И, Н, А, М, Б, У, Р
Правильный транслит слова: topinambur
Написание с не правильной раскладкой клавиатуры: njgbyfv,eh
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Синонимы слова Топинамбур
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Как написать слово «топинамбур» правильно? Где поставить ударение, сколько в слове ударных и безударных гласных и согласных букв? Как проверить слово «топинамбур»?
топина́мбу́р
Правильное написание — топинамбур, , безударными гласными являются: о, и.
Выделим согласные буквы — топинамбур, к согласным относятся: т, п, н, м, б, р, звонкие согласные: н, м, б, р, глухие согласные: т, п.
Количество букв и слогов:
- букв — 10,
- слогов — 4,
- гласных — 4,
- согласных — 6.
Формы слова: топина́мбу́р, -а.
В данном слове ударение следует ставить на слог с буквой У — топинамбУр.
топинамбу́р
Примеры предложений, как пишется топинамбур
Звери бродили вольно, далеко не уходили и к ночи непременно заявлялись в загончик, где им разбрасывали резаный топинамбу́р и мороженый картофель.
Старая трава и ожина, позеленевшая кора молодых ильмов и осинок манили куда сильнее, чем залежавшееся сено и перемороженный топинамбу́р.
Здесь находятся ответы на самые популярные вопросы: как правильно писать слово, где ставиться ударение, какое ударение в слове и где должно стоять. «Топинамбур» — ударение будет падать на слог с буквой У — топинамбу́р. Надеемся, мы смогли помочь, поддержите нас, оставьте свой отзыв.
×òî òàêîå «Òîïèíàìáóð»? Êàê ïðàâèëüíî ïèøåòñÿ äàííîå ñëîâî. Ïîíÿòèå è òðàêòîâêà.
Òîïèíàìáóð ÒÎÏÈÍÀÌÁÓÐ
çåìëÿíàÿ ãðóøà, ïîäñîëíå÷íèê êëóáíåíîñíûé (Helianthus tuberosus), ìíîãîëåòíåå ðàñòåíèå ðîäà ïîäñîëíå÷íèê. Ñòåáåëü ïðÿìîé, êðåïêèé, îïóø¸ííûé, âûc. äî 3 ì. Ëèñòüÿ ÿéöåâèäíûå, òàêæå îïóø¸ííûå. Ƹëòûå ñîöâåòèÿ êîðçèíêè äèàì. 610 ñì, ïîõîæè íà ñîöâåòèÿ ïîäñîëíå÷íèêà. Íà ñòîëîíàõ ìîùíîé êîðíåâîé ñèñòåìû îáðàçóþòñÿ êëóáíè (áåëûå, æ¸ëòûå, ôèîëåòîâûå, ðîçîâûå). Ðîäèíà Ò. Ñåâ. Àìåðèêà, ãäå îí áûë ââåä¸í â êóëüòóðó åù¸ äî ïðèõîäà åâðîïåéöåâ (ïîçäíåå áûë âûòåñíåí êàðòîôåëåì).  Åâðîïå ïîÿâèëñÿ â 17 â. (çàâåç¸í âî Ôðàíöèþ îäíîâðåìåííî ñ áðàçèëüñêèìè èíäåéöàìè èç ïëåìåíè òóïèíàìáàñ, îòñþäà íàçâ.). Öåííîå êîðìîâîå, à òàêæå ïèù. è òåõíè÷. ðàñòåíèå. Êóëüòèâèðóåòñÿ â ÑØÀ, Ôðàíöèè, Âåëèêîáðèòàíèè, Øâåöèè, Íîðâåãèè; â ÑÑÑÐ â þæ., öåíòð, è ñåâ.-çàï. ð-íàõ è Ïðèáàëòèêå. Îäè÷àâøèé Ò. âñòðå÷àåòñÿ íà Þ. Óêðàèíû è Ñåâ. Êàâêàçå. Êëóáíè ñîäåðæàò èíóëèí (1618%); èñïîëüçóþòñÿ òàêæå äëÿ ïîëó÷åíèÿ ñïèðòà, ôðóêòîçû. .(Èñòî÷íèê: «Áèîëîãè÷åñêèé ýíöèêëîïåäè÷åñêèé ñëîâàðü.» Ãë. ðåä. Ì. Ñ. Ãèëÿðîâ; Ðåäêîë.: À. À. Áàáàåâ, Ã. Ã. Âèíáåðã, Ã. À. Çàâàðçèí è äð. 2-å èçä., èñïðàâë. Ì.: Ñîâ. Ýíöèêëîïåäèÿ, 1986.)òîïèíà?ìáóð
(çåìëÿíàÿ ãðóøà), ìíîãîëåòíåå êëóáíåíîñíîå òðàâÿíèñòîå ðàñòåíèå ñåì. ñëîæíîöâåòíûõ, êîðìîâàÿ è îâîùíàÿ êóëüòóðà.  äèêîì âèäå ïðîèçðàñòàåò â Ñåâåðíîé Àìåðèêå. Âûðàùèâàþò â îñíîâíîì â Åâðîïå, Ìàëîé è Þãî-Âîñòî÷íîé Àçèè, Àôðèêå. Íàäçåìíàÿ ÷àñòü òîïèíàìáóðà íàïîìèíàåò ïîäñîëíå÷íèê, òîëüêî ëèñòüÿ è öâåòêè ó íåãî áîëåå ìåëêèå. Íà êîðíÿõ îáðàçóþòñÿ êëóáíè ðàçëè÷íîé ôîðìû, ïî âêóñó ïîõîæèå íà êàïóñòíóþ êî÷åðûãó èëè ðåïó. Èõ óïîòðåáëÿþò â ïèùó â ñûðîì è âàð¸íîì âèäå. Êëóáíè áîãàòû âèòàìèíàìè, ñîëÿìè æåëåçà, ñîäåðæàò èíóëèí çàìåíèòåëü êðàõìàëà è ñàõàðîçû. Õîðîøî çèìóþò â ïî÷âå, à ðàííåé âåñíîé ñëóæàò îäíèì èç èñòî÷íèêîâ âèòàìèíîâ. Ñòåáëè, ëèñòüÿ è êëóáíè êîðì äëÿ ñêîòà.
Ââåä¸í â êóëüòóðó ñåâåðîàìåðèêàíñêèìè èíäåéöàìè çàäîëãî äî ïîÿâëåíèÿ â èõ êðàÿõ åâðîïåéöåâ.  17 â. çàâåç¸í â Åâðîïó.  Ðîññèè èçâåñòåí ñ 18 â., íî èçíà÷àëüíî íå ïîëó÷èë äîëæíîãî ïðèçíàíèÿ.  1920-õ ãã. âíèìàíèå ê ýòîìó ðàñòåíèþ ïðèâë¸ê àêàäåìèê Í.È. Âàâèëîâ, êîòîðûé, ïîáûâàâ ñ íàó÷íîé ýêñïåäèöèåé â Ñåâåðíîé Àìåðèêå, óçíàë î ÷óäîäåéñòâåííûõ ñâîéñòâàõ êëóáíåé òîïèíàìáóðà (èíäåéöû, ðåãóëÿðíî óïîòðåáëÿâøèå èõ â ïèùó, áûëè ñèëüíûìè, êðåïêèìè è íèêîãäà íå áîëåëè). Òîïèíàìáóð ñòàëè âîçäåëûâàòü â Íå÷åðíîçåìüå, íî ïîñëå ñìåðòè Âàâèëîâà î í¸ì âíîâü çàáûëè. Ñîâðåìåííûå ðîññèéñêèå ó÷¸íûå èçó÷èëè õèìè÷åñêèé ñîñòàâ êëóáíåé òîïèíàìáóðà è ñîçäàëè íà èõ îñíîâå ïðåïàðàò «Äîëãîëåò», óêðåïëÿþùèé èììóííóþ ñèñòåìó. Êóëüòóðà âîçîáíîâèëàñü â Íå÷åðíîçåìüå, ïðèîáðåëà ïîïóëÿðíîñòü ó îãîðîäíèêîâ â ðàçëè÷íûõ çîíàõ çåìëåäåëèÿ.
.(Èñòî÷íèê: «Áèîëîãèÿ. Ñîâðåìåííàÿ èëëþñòðèðîâàííàÿ ýíöèêëîïåäèÿ.» Ãë. ðåä. À. Ï. Ãîðêèí; Ì.: Ðîñìýí, 2006.)
Òîïèíàìáóð —
çåìëÿíàÿ ãðóøà (Helianthus tuberosus), ìíîãîëåòíåå êëóáíåíîñíîå ðàñòåíèå ñåìåéñòâà ñëîæíîöâ… Áîëüøàÿ Ñîâåòñêàÿ ýíöèêëîïåäèÿ
Òîïèíàìáóð — ÒÎÏÈÍÀÌÁÓÐ, òîïèíàìáóðà, ì. (áîò., ñ.-õ.). Çåìëÿíàÿ ãðóøà, öåííàÿ â êîðìîâîì, ïèùåâîì è òåõíè÷åñêîì … Òîëêîâûé ñëîâàðü Óøàêîâà
Òîïèíàìáóð — ì. 1. Ìíîãîëåòíåå òðàâÿíèñòîå ðàñòåíèå ñåìåéñòâà ñëîæíîöâåòíûõ ñî ñúåäîáíûìè êëóáíÿìè; çåìëÿíàÿ ãðó… Òîëêîâûé ñëîâàðü Åôðåìîâîé
Òîïèíàìáóð — ÒÎÏÈÍÀÌÁÓÐ (çåìëÿíàÿ ãðóøà), ìíîãîëåòíåå ðàñòåíèå ðîäà ïîäñîëíå÷íèê. Ïðîèçðàñòàåò â Ñåâåðíîé Àìåðèêå… Ñîâðåìåííàÿ ýíöèêëîïåäèÿ
топинамбур
- топинамбур
- топина́мбур
Русское словесное ударение. — М.: ЭНАС.
.
2001.
Синонимы:
Смотреть что такое «топинамбур» в других словарях:
-
Топинамбур — Топинамбур … Википедия
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ТОПИНАМБУР — (порт. topinambur). Растение со съедобными клубневыми корнями, известными под именем земляных груш. Словарь иностранных слов, вошедших в состав русского языка. Чудинов А.Н., 1910. ТОПИНАМБУР браз., порт. topinambur. Растение со съедобными… … Словарь иностранных слов русского языка
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топинамбур — (фр. topinambour) земляная груша клубневое растение, произрастающее в Сев. Америке. Получило название от одного из индейских племен, употреблявших грушевидные клубни в пищу. До Второй мировой войны в Европе считалось несъедобным. Не обладает … Кулинарный словарь
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топинамбур — а, м. topinambour m. Многолетнее травянитстое растение сем. сложноцветных со съедобными клубнями; земляная груша. БАС 1. Топинамбуры или груши земляныя .. Можно запекать оныя в горячей золе, а облупив, обжаривать с свежим маслом коровьем, луком и … Исторический словарь галлицизмов русского языка
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топинамбур — подсолнечник клубненосный, артишок, земляная груша Словарь русских синонимов. топинамбур см. земляная груша Словарь синонимов русского языка. Практический справочник. М.: Русский язык. З. Е. Александ … Словарь синонимов
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ТОПИНАМБУР — земляная груша, подсолнечник клубненосный (Helianthus tuberosus), многолетнее растение рода подсолнечник. Стебель прямой, крепкий, опушённый, выc. до 3 м. Листья яйцевидные, также опушённые. Жёлтые соцветия корзинки диам. 6 10 см, похожи на… … Биологический энциклопедический словарь
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топинамбур — Топинамбур: 1 — цветущее растение; 2 — подземная часть. топинамбур, земляная груша (Helianthus tuberosus), вид многолетних клубненосных растений семейства астровых, кормовая культура. Надземная напоминает подсолнечник, На подземных… … Сельское хозяйство. Большой энциклопедический словарь
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ТОПИНАМБУР — (земляная груша), многолетнее растение рода подсолнечник. Произрастает в Северной Америке, там же окультурен. Возделывают в Европе (с 17 в.), Малой и Юго Восточной Азии, Африке; в России (с 18 в.) главным образом в Нечерноземье. Клубни (200 250 ц … Современная энциклопедия
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ТОПИНАМБУР — то же, что земляная груша … Большой Энциклопедический словарь
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ТОПИНАМБУР — ТОПИНАМБУР, топинамбура, муж. (бот., с. х.). Земляная груша, ценная в кормовом, пищевом и техническом отношениях. (По имени племени Topinambu в Чили.) Толковый словарь Ушакова. Д.Н. Ушаков. 1935 1940 … Толковый словарь Ушакова
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Топинамбур — (земляная груша), многолетнее растение рода подсолнечник. Произрастает в Северной Америке, там же окультурен. Возделывают в Европе (с 17 в.), Малой и Юго Восточной Азии, Африке; в России (с 18 в.) главным образом в Нечерноземье. Клубни (200 250 ц … Иллюстрированный энциклопедический словарь
Разбор слова «Топинамбур»
На чтение 1 мин.
Значение слова «Топинамбур»
— многолетнее травянистое растение семейства сложноцветных со съедобными клубнями; земляная груша
Содержание
- Транскрипция слова
- MFA Международная транскрипция
- Цветовая схема слова
Транскрипция слова
[тап’ина́мбур]
MFA Международная транскрипция
[təpʲɪˈnambʊr]
| т | [т] | согласный, глухой парный, твердый парный |
| о | [а] | гласный, безударный |
| п | [п’] | согласный, глухой парный, мягкий парный |
| и | [и] | гласный, безударный |
| н | [н] | согласный, звонкий непарный (сонорный), твердый парный |
| а | [́а] | гласный, ударный |
| м | [м] | согласный, звонкий непарный (сонорный), твердый парный |
| б | [б] | согласный, звонкий парный, твердый парный |
| у | [у] | гласный, безударный |
| р | [р] | согласный, звонкий непарный (сонорный), твердый парный |
Букв: 10 Звуков: 10
Цветовая схема слова
топинамбур
Как правильно пишется «Топинамбур»
топина́мбу́р
топина́мбу́р, -а
Как правильно перенести «Топинамбур»
то—пи—на́м—бу́р
Часть речи
Часть речи слова «топинамбур» — Имя существительное
Морфологические признаки.
топинамбур (именительный падеж, единственного числа)
Постоянные признаки:
- нарицательное
- неодушевлённое
- мужской
- 2-e склонение
Непостоянные признаки:
- именительный падеж
- единственного числа
Может относится к разным членам предложения.
Склонение слова «Топинамбур»
| Падеж | Единственное число | Множественное число |
|---|---|---|
| Именительный Кто? Что? |
топинамбу́р | топинамбу́ры |
| Родительный Кого? Чего? |
топинамбу́ра | топинамбу́ров |
| Дательный Кому? Чему? |
топинамбу́ру | топинамбу́рам |
| Винительный (неод.) Кого? Что? |
топинамбу́р | топинамбу́ры |
| Творительный Кем? Чем? |
топинамбу́ром | топинамбу́рами |
| Предложный О ком? О чём? |
топинамбу́ре | топинамбу́рах |
Разбор по составу слова «Топинамбур»
Проверьте свои знания русского языка
Категория: Русский язык
Синонимы к слову «топинамбур»
Предложения со словом «топинамбур»
- По размеру клубни топинамбура соизмеримы с клубнями картофеля, но в отличие от последних, они могут быть достаточно причудливой формы, люди с особо развитым воображением часто видят в них фигурки различных существ.
Андрей Новиков, Чудо-целитель цивилизации инков. Топинамбур. Лучший помощник при диабете, 2011
- После окончания брожения квашеный топинамбур можно добавлять в салаты, винегреты.
Екатерина Горбачева, Домашние заготовки
- Но ни в коем случае не думайте, что одно только употребление топинамбура полностью исцелит вас, сделает богатым и знаменитым!
Андрей Новиков, Чудо-целитель цивилизации инков. Топинамбур. Лучший помощник при диабете, 2011
| Jerusalem artichoke | |
|---|---|
|
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| Stem with flowers | |
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| Jerusalem artichokes | |
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Conservation status |
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Scientific classification 
|
|
| Kingdom: | Plantae |
| Clade: | Tracheophytes |
| Clade: | Angiosperms |
| Clade: | Eudicots |
| Clade: | Asterids |
| Order: | Asterales |
| Family: | Asteraceae |
| Genus: | Helianthus |
| Species: |
H. tuberosus |
| Binomial name | |
| Helianthus tuberosus
L. |
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| Synonyms[1] | |
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The Jerusalem artichoke (Helianthus tuberosus), also called sunroot, sunchoke, wild sunflower,[2] topinambur,[2] or earth apple, is a species of sunflower native to central North America.[3][4] It is cultivated widely across the temperate zone for its tuber, which is used as a root vegetable.[5]
Description[edit]
Helianthus tuberosus is a herbaceous perennial plant growing to 1.5–3 m (4 ft 11 in – 9 ft 10 in) tall with opposite leaves on the lower part of the stem but alternate towards the top.[6] The leaves have a rough, hairy texture. Larger leaves on the lower stem are broad ovoid-acute and can be up to 30 cm (12 in) long. Leaves higher on the stem are smaller and narrower.[7]
The flowers are yellow and produced in capitate flowerheads, which are 5–10 cm (2–4 in) in diameter, with 10–20 ray florets and 60 or more small disc florets. The flowers are briefly fragrant, giving off a light, vanilla-chocolate perfume.[7]
The tubers are often elongated and uneven, typically 7.5–10 cm (3–3+7⁄8 in) long and 3–5 cm (1–2 in) thick, and vaguely resembling a ginger root in appearance, with a crisp and crunchy texture when raw. They vary in color from pale brown to white, red, or purple.[5][8]
Food use[edit]
The tubers can be eaten raw, cooked, or pickled.[9]
Before the arrival of Europeans, indigenous peoples cultivated H. tuberosus as a food source. The tubers persist for years after being planted, so the species expanded its range from central North America to the eastern and western regions.[citation needed] Early European colonists learned of this and sent tubers back to Europe, where they became a popular crop and naturalized there. It later gradually fell into obscurity in North America, but attempts to market it commercially were successful in the late 1900s and early 2000s.[7][10]
The tuber contains about 2% protein, no oil, and little starch. It is rich in the carbohydrate inulin (8 to 13%[11]), which is a polymer of the monosaccharide fructose. Tubers stored for any length of time convert their inulin into its component, fructose. Jerusalem artichokes have an underlying sweet taste because of the fructose, which is about one and a half times as sweet as sucrose.[10]
Wasps feeding on the stems of Jerusalem artichokes
It has also been reported as a folk remedy for diabetes:[10] since inulin is not assimilated in the intestine, it doesn’t cause a glycemic spike as potatoes would. Temperature variances have been shown to affect the amount of inulin the Jerusalem artichoke can produce. It makes less inulin in a colder region than when it is in a warmer region.[12]
Etymology[edit]
Jerusalem artichoke flowers
Despite one of its names, the Jerusalem artichoke has no relationship to Jerusalem, and it is not a type of artichoke,[13][14] though the two are distantly related as members of the daisy family. Italian settlers in the United States called the plant girasole, the Italian word for sunflower, because of its familial relationship to the garden sunflower (both plants are members of the genus Helianthus). Over time, the name girasole (pronounced closer to [dʒiraˈsuːlə] in southern Italian dialects) was corrupted to Jerusalem.[15][16][17] An alternative explanation for the name is that the Puritans, when they came to the New World, named the plant with regard to the «New Jerusalem» they believed they were creating in the wilderness.[10] Various other names have been applied to the plant, such as the French or Canada potato, topinambour, and lambchoke. Sunchoke, a name by which it is still known today, was invented in the 1960s by Frieda Caplan, a produce wholesaler trying to revive the plant’s appeal.[10]
The artichoke part of the Jerusalem artichoke’s name comes from the taste of its edible tuber. Samuel de Champlain, the French explorer, sent the first samples of the plant to France, noting its taste was similar to that of an artichoke.[18][19]
The name topinambur, in one account, dates from 1615, when a member of the Brazilian coastal tribe called the Tupinambá visited the Vatican at the same time that a sample of the tuber from Canada was on display there, presented as a critical food source that helped French Canadian settlers survive the winter. The New World connection resulted in the name topinambur being applied to the tuber, the word now used in French, German, Italian, Polish, Romanian, Russian, and Spanish.[20][21]
History[edit]
Jerusalem Artichoke Flowers, Claude Monet, 1880, National Gallery of Art, Washington D.C.
Jerusalem artichokes were first cultivated by the Indigenous peoples of the Americas—this extensive cultivation obscures the exact native range of the species.[4] The French explorer Samuel de Champlain discovered that the native people of Nauset Harbor in Massachusetts had cultivated roots that tasted like artichoke. The following year, Champlain returned to the same area to discover that the roots had a flavor similar to chard[22] and was responsible for bringing the plant back to France. Sometime later, Petrus Hondius, a Dutch botanist, planted a shriveled Jerusalem artichoke tuber in his garden at Terneuzen and was surprised to see the plant proliferate.[22] Jerusalem artichokes are so well-suited for the European climate and soil that the plant multiplies quickly. By the mid-1600s, the Jerusalem artichoke had become a very common vegetable for human consumption in Europe and the Americas and was also used for livestock feed in Europe and colonial America.[10] The French were particularly fond of the vegetable, which reached its peak popularity at the turn of the 19th century.[10] The Jerusalem artichoke was titled ‘best soup vegetable’ in the 2002 Nice Festival for the Heritage of French Cuisine.
The French explorer and Acadia’s first historian, Marc Lescarbot, described Jerusalem artichokes as being «as big as turnips or truffles,» suitable for eating and taste «like chards, but more pleasant.» In 1629, English herbalist and botanist, John Parkinson, wrote that the widely grown Jerusalem artichoke had become very common and cheap in London, so much so «that even the most vulgar begin to despise them.» In contrast, when Jerusalem artichokes first arrived in England, the tubers were «dainties for the Queen.» [22]
Lewis and Clark ate the tubers, prepared by an indigenous woman, in modern-day North Dakota.[23]
They have also been called the «Canadian truffle.» [24]
Invasive potential[edit]
Biological characteristics[edit]
Due to its rapid growth and its ability to reproduce from buried rhizomes and tubers, the uncontrolled spread of the Jerusalem artichoke is facilitated.[25] The vegetative propagules can be transported via rivers and water streams and begin a new population on riverbanks.[26] Dispersal by animal is also possible, as animals feed on tubers and rhizomes and excrete the propagules in new areas.[27] With humans’ cultivation, there is also a risk of unintended escape of the Jerusalem artichoke into the wild.[28] The reproduction of Jerusalem artichoke through seeds is also possible. Its relatively long flower period enables the plant to increase its reproductive potential.[29]
Origins and distribution[edit]
Once originated in North America [30] the Jerusalem artichoke can now be found in several countries in North and South America, Europe, Asia, and Australia.[31] In Central Europe it is one of the most expanding invasive plant species.[32] It can grow in many geo-climatic regions and different types of soils.[33] However, Jerusalem artichoke prefers moist habitats [33] and seems to be less tolerant of dry conditions.[34]
Suppression of native plant species[edit]
Because of its ecological and biological attributes, the Jerusalem artichoke is highly competitive with other plant species.[35] For instance, the carbohydrates in the tubers serve as an energy source for rapid growth in spring .[33] The plant expands rapidly and creates shading, which has a suppressing effect on neighbouring plants.[36] Therefore, the risk of outcompeting and repressing the growth of native plants is increased.
Cultivation and use[edit]
Jerusalem artichoke tubers
Unlike most tubers, but in common with many other members of the Asteraceae (including the artichoke), the Jerusalem artichoke tubers store their carbohydrate as inulin (not to be confused with insulin) rather than as starch. So, Jerusalem artichoke tubers are an important source of inulin used as a dietary fiber in food manufacturing.[37]
Jerusalem artichoke can propagate with seeds and tubers but the use of tubers leads to higher yields.[38] For the plantation of Jerusalem artichoke the tubers are cut into pieces with three to five buds[39] that are placed in 5–10 cm depth in the soil.[40][41][42] Jerusalem artichoke have low nutrient requirements and need less nitrogen than other energy crops.[43] The competitiveness against weeds is high which makes the weed control easier but also makes it harder to grow a new culture after Jerusalem artichoke since usually small pieces of tubers remain in the ground after harvest.[44] Reasons for the high competitiveness could be the allelopathic effects,[45] the high plant size[46] and the rapid growth rate[47] of Jerusalem artichoke.
Crop yields are high, typically 16–20 tonnes per hectare (7–9 short ton/acre) for tubers, and 18–28 tonnes per hectare (8–12 short ton/acre) green weight for foliage. Tubers remaining in the ground lie dormant over winter and can handle temperatures as low as −30 °C (−22 °F).[48] Jerusalem artichoke also has potential for production of ethanol fuel, using inulin-adapted strains of yeast for fermentation.[5]
The tubers are used for cooking and baking in the same ways as potatoes,[49] but unlike the potato, they can also be eaten raw.[48] They have a similar consistency and, in their raw form, have a similar texture but a sweeter, nuttier flavor. When raw and sliced thinly, they are fit for a salad. Their inulin form of carbohydrates give the tubers a tendency to become soft and mushy if boiled, but they retain their texture better when steamed. The inulin cannot be broken down by the human digestive system[50] but bacteria metabolize it in the colon. This can cause flatulence and, in some cases, gastric pain. John Gerard’s Herbal, printed in 1621, quotes the English botanist John Goodyer on Jerusalem artichokes:[51]
which way soever they be dressed and eaten, they stir and cause a filthy loathsome stinking wind within the body, thereby causing the belly to be pained and tormented, and are a meat more fit for swine than men.
Jerusalem artichokes have 650 mg potassium per 1 cup (150 g) serving. They are also high in iron and contain 10–12% of the USRDA of fiber, niacin, thiamine, phosphorus, and copper.[52]
Use as forage[edit]
In former times, the Jerusalem Artichoke was used as forage for domesticated cattle, horses, and pigs.[53] The Jerusalem Artichoke has valuable nutrient contents and various bioactive compounds,[54] therefore, the Jerusalem Artichokes are used today as animal feed sources or for the animal health of several species. Pigs, for example, can eat the tuber directly from the ground or the green plant biomass (stalks and leaves) from the pasture [55] or the dried Jerusalem Artichoke.[56] The washed Jerusalem Artichoke tubers can be fed to the most animals. Silage can be produced from the harvested stalks and leaves.[57] The silage has high nutrient values and satisfactory digestion performance for ruminants. The high inulin content positively affects the rumen metabolism and microflora.[54][58] Cutting the tops to produce silage greatly reduces the harvest of the tubers. There are also many other Jerusalem Artichoke products on the market, like supplementary feed for horses, dogs, and small animals.[59]
| Nutritional value per 100 g (3.5 oz) | |
|---|---|
| Energy | 304 kJ (73 kcal) |
|
Carbohydrates |
17.44 g |
| Sugars | 9.6 g |
| Dietary fiber | 1.6 g |
|
Fat |
0.01 g |
|
Protein |
2 g |
| Vitamins | Quantity
%DV† |
| Thiamine (B1) |
17% 0.2 mg |
| Riboflavin (B2) |
5% 0.06 mg |
| Niacin (B3) |
9% 1.3 mg |
| Pantothenic acid (B5) |
8% 0.397 mg |
| Vitamin B6 |
6% 0.077 mg |
| Folate (B9) |
3% 13 μg |
| Vitamin C |
5% 4 mg |
| Minerals | Quantity
%DV† |
| Calcium |
1% 14 mg |
| Iron |
26% 3.4 mg |
| Magnesium |
5% 17 mg |
| Phosphorus |
11% 78 mg |
| Potassium |
9% 429 mg |
|
Link to USDA Database entry |
|
|
|
| †Percentages are roughly approximated using US recommendations for adults. Source: USDA FoodData Central |
Fermented products[edit]
In Baden-Württemberg, Germany, over 90% of the Jerusalem artichoke crop is used to produce a spirit called Topinambur, the German word for Jerusalem artichoke.[60] By the end of the 19th century, Jerusalem artichokes were being used in Baden to make a spirit called «Topinambur-Branntwein» (Jerusalem artichoke brandy), «Topinambur» (Jerusalem artichoke), «Topi,»»Erdäpfler,»»Rossler,» or «Borbel.» Topinambur produced in the European Union and Switzerland must be made exclusively from Jerusalem artichokes, contain at least 38% alcohol by volume, and may not contain added alcohol or flavorings.[61][62] Caramel color is the only permitted additive.[61][62]
Jerusalem artichoke brandy smells fruity and has a slight nutty-sweet flavor. An intense, pleasing, earthy note characterizes it. The tubers are washed and dried in an oven before being fermented and distilled. It can be further refined to make «Red Rossler» by adding the roots of the common tormentil, giving it a bitter and astringent taste and a red color. Red Rossler contains other ingredients such as currants, producing a schnapps with about 50% alcohol used as digestif and as a remedy for diarrhea or abdominal pain.
US marketing scheme[edit]
In the 1980s, the Jerusalem artichoke also gained some notoriety when its seeds were planted by Midwestern US farmers at the prodding of an agricultural attempt to save the family farm. This effort aimed to teach independent farmers to raise their own food, feed, and fuel. Little market existed for the tuber in that part of the US then, but contacts were made with sugar producers, oil and gas companies, and the fresh food market for markets to be developed. Fructose had not yet been established as a mainstay, nor was ethanol used as a main fuel additive as it is today. The only real profit in this effort was realized by a few first-year growers (who sold some of their seed to other farmers individually as well as with the help of the company attempting this venture). As a result, many of the farmers who had planted large quantities of the crop lost money.[63][64]
Diseases and pests[edit]
Stem rot disease is caused by the fungus Sclerotium rolfsii, which is one of the most important pathogens causing tuber and stem rot and up to 60% loss in Jerusalem artichoke yield.[65] Growing resistant varieties is an important method of controlling S. rolfsii. [66][67]
| Diseases of Jerusalem artichoke |
|---|
| Stem rot (Sclerotium rolfsii) |
| White mold (Sclerotinia sclerotiorum) |
| Sclerotinia blight (Sclerotinia minor) |
| Powdery mildew (Erysiphe cichoracearum) |
| Rust (Puccinia helianthi) |
| Alternaria blight (Alternaria helianthi) |
| Pseudomonas syringe pv. tagetis |
| Pests of Jerusalem artichoke |
| Tobacco cutworm (Spodoptera litura) |
| Banded sunflower moth (Cochylis hospes) |
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we do not possess any enzymes that are capable of breaking down larger sugars, such as raffinose, etc. These three-, four-, and five-ring sugars are made by plants, especially as part of the energy storage system in seeds and beans. These sugars[ cannot be broken down in the intestines, so] they travel down into the colon where various bacteria digest them — and in the process produce copious amounts of carbon dioxide gas
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External links[edit]
- Helianthus tuberosus – Plants for a Future database
- Jerusalem artichoke – Ohio Perennial & Biennial Weed Guide
- NutritionData, Complete nutritional info.
- Purdue University Alternative Field Crops Manual: Jerusalem Artichoke
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| Stem with flowers | |
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| Jerusalem artichokes | |
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Conservation status |
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| Scientific classification
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| Kingdom: | Plantae |
| Clade: | Tracheophytes |
| Clade: | Angiosperms |
| Clade: | Eudicots |
| Clade: | Asterids |
| Order: | Asterales |
| Family: | Asteraceae |
| Genus: | Helianthus |
| Species: |
H. tuberosus |
| Binomial name | |
| Helianthus tuberosus
L. |
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| Synonyms[1] | |
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The Jerusalem artichoke (Helianthus tuberosus), also called sunroot, sunchoke, wild sunflower,[2] topinambur,[2] or earth apple, is a species of sunflower native to central North America.[3][4] It is cultivated widely across the temperate zone for its tuber, which is used as a root vegetable.[5]
Description[edit]
Helianthus tuberosus is a herbaceous perennial plant growing to 1.5–3 m (4 ft 11 in – 9 ft 10 in) tall with opposite leaves on the lower part of the stem but alternate towards the top.[6] The leaves have a rough, hairy texture. Larger leaves on the lower stem are broad ovoid-acute and can be up to 30 cm (12 in) long. Leaves higher on the stem are smaller and narrower.[7]
The flowers are yellow and produced in capitate flowerheads, which are 5–10 cm (2–4 in) in diameter, with 10–20 ray florets and 60 or more small disc florets. The flowers are briefly fragrant, giving off a light, vanilla-chocolate perfume.[7]
The tubers are often elongated and uneven, typically 7.5–10 cm (3–3+7⁄8 in) long and 3–5 cm (1–2 in) thick, and vaguely resembling a ginger root in appearance, with a crisp and crunchy texture when raw. They vary in color from pale brown to white, red, or purple.[5][8]
Food use[edit]
The tubers can be eaten raw, cooked, or pickled.[9]
Before the arrival of Europeans, indigenous peoples cultivated H. tuberosus as a food source. The tubers persist for years after being planted, so the species expanded its range from central North America to the eastern and western regions.[citation needed] Early European colonists learned of this and sent tubers back to Europe, where they became a popular crop and naturalized there. It later gradually fell into obscurity in North America, but attempts to market it commercially were successful in the late 1900s and early 2000s.[7][10]
The tuber contains about 2% protein, no oil, and little starch. It is rich in the carbohydrate inulin (8 to 13%[11]), which is a polymer of the monosaccharide fructose. Tubers stored for any length of time convert their inulin into its component, fructose. Jerusalem artichokes have an underlying sweet taste because of the fructose, which is about one and a half times as sweet as sucrose.[10]
Wasps feeding on the stems of Jerusalem artichokes
It has also been reported as a folk remedy for diabetes:[10] since inulin is not assimilated in the intestine, it doesn’t cause a glycemic spike as potatoes would. Temperature variances have been shown to affect the amount of inulin the Jerusalem artichoke can produce. It makes less inulin in a colder region than when it is in a warmer region.[12]
Etymology[edit]
Jerusalem artichoke flowers
Despite one of its names, the Jerusalem artichoke has no relationship to Jerusalem, and it is not a type of artichoke,[13][14] though the two are distantly related as members of the daisy family. Italian settlers in the United States called the plant girasole, the Italian word for sunflower, because of its familial relationship to the garden sunflower (both plants are members of the genus Helianthus). Over time, the name girasole (pronounced closer to [dʒiraˈsuːlə] in southern Italian dialects) was corrupted to Jerusalem.[15][16][17] An alternative explanation for the name is that the Puritans, when they came to the New World, named the plant with regard to the «New Jerusalem» they believed they were creating in the wilderness.[10] Various other names have been applied to the plant, such as the French or Canada potato, topinambour, and lambchoke. Sunchoke, a name by which it is still known today, was invented in the 1960s by Frieda Caplan, a produce wholesaler trying to revive the plant’s appeal.[10]
The artichoke part of the Jerusalem artichoke’s name comes from the taste of its edible tuber. Samuel de Champlain, the French explorer, sent the first samples of the plant to France, noting its taste was similar to that of an artichoke.[18][19]
The name topinambur, in one account, dates from 1615, when a member of the Brazilian coastal tribe called the Tupinambá visited the Vatican at the same time that a sample of the tuber from Canada was on display there, presented as a critical food source that helped French Canadian settlers survive the winter. The New World connection resulted in the name topinambur being applied to the tuber, the word now used in French, German, Italian, Polish, Romanian, Russian, and Spanish.[20][21]
History[edit]
Jerusalem Artichoke Flowers, Claude Monet, 1880, National Gallery of Art, Washington D.C.
Jerusalem artichokes were first cultivated by the Indigenous peoples of the Americas—this extensive cultivation obscures the exact native range of the species.[4] The French explorer Samuel de Champlain discovered that the native people of Nauset Harbor in Massachusetts had cultivated roots that tasted like artichoke. The following year, Champlain returned to the same area to discover that the roots had a flavor similar to chard[22] and was responsible for bringing the plant back to France. Sometime later, Petrus Hondius, a Dutch botanist, planted a shriveled Jerusalem artichoke tuber in his garden at Terneuzen and was surprised to see the plant proliferate.[22] Jerusalem artichokes are so well-suited for the European climate and soil that the plant multiplies quickly. By the mid-1600s, the Jerusalem artichoke had become a very common vegetable for human consumption in Europe and the Americas and was also used for livestock feed in Europe and colonial America.[10] The French were particularly fond of the vegetable, which reached its peak popularity at the turn of the 19th century.[10] The Jerusalem artichoke was titled ‘best soup vegetable’ in the 2002 Nice Festival for the Heritage of French Cuisine.
The French explorer and Acadia’s first historian, Marc Lescarbot, described Jerusalem artichokes as being «as big as turnips or truffles,» suitable for eating and taste «like chards, but more pleasant.» In 1629, English herbalist and botanist, John Parkinson, wrote that the widely grown Jerusalem artichoke had become very common and cheap in London, so much so «that even the most vulgar begin to despise them.» In contrast, when Jerusalem artichokes first arrived in England, the tubers were «dainties for the Queen.» [22]
Lewis and Clark ate the tubers, prepared by an indigenous woman, in modern-day North Dakota.[23]
They have also been called the «Canadian truffle.» [24]
Invasive potential[edit]
Biological characteristics[edit]
Due to its rapid growth and its ability to reproduce from buried rhizomes and tubers, the uncontrolled spread of the Jerusalem artichoke is facilitated.[25] The vegetative propagules can be transported via rivers and water streams and begin a new population on riverbanks.[26] Dispersal by animal is also possible, as animals feed on tubers and rhizomes and excrete the propagules in new areas.[27] With humans’ cultivation, there is also a risk of unintended escape of the Jerusalem artichoke into the wild.[28] The reproduction of Jerusalem artichoke through seeds is also possible. Its relatively long flower period enables the plant to increase its reproductive potential.[29]
Origins and distribution[edit]
Once originated in North America [30] the Jerusalem artichoke can now be found in several countries in North and South America, Europe, Asia, and Australia.[31] In Central Europe it is one of the most expanding invasive plant species.[32] It can grow in many geo-climatic regions and different types of soils.[33] However, Jerusalem artichoke prefers moist habitats [33] and seems to be less tolerant of dry conditions.[34]
Suppression of native plant species[edit]
Because of its ecological and biological attributes, the Jerusalem artichoke is highly competitive with other plant species.[35] For instance, the carbohydrates in the tubers serve as an energy source for rapid growth in spring .[33] The plant expands rapidly and creates shading, which has a suppressing effect on neighbouring plants.[36] Therefore, the risk of outcompeting and repressing the growth of native plants is increased.
Cultivation and use[edit]
Jerusalem artichoke tubers
Unlike most tubers, but in common with many other members of the Asteraceae (including the artichoke), the Jerusalem artichoke tubers store their carbohydrate as inulin (not to be confused with insulin) rather than as starch. So, Jerusalem artichoke tubers are an important source of inulin used as a dietary fiber in food manufacturing.[37]
Jerusalem artichoke can propagate with seeds and tubers but the use of tubers leads to higher yields.[38] For the plantation of Jerusalem artichoke the tubers are cut into pieces with three to five buds[39] that are placed in 5–10 cm depth in the soil.[40][41][42] Jerusalem artichoke have low nutrient requirements and need less nitrogen than other energy crops.[43] The competitiveness against weeds is high which makes the weed control easier but also makes it harder to grow a new culture after Jerusalem artichoke since usually small pieces of tubers remain in the ground after harvest.[44] Reasons for the high competitiveness could be the allelopathic effects,[45] the high plant size[46] and the rapid growth rate[47] of Jerusalem artichoke.
Crop yields are high, typically 16–20 tonnes per hectare (7–9 short ton/acre) for tubers, and 18–28 tonnes per hectare (8–12 short ton/acre) green weight for foliage. Tubers remaining in the ground lie dormant over winter and can handle temperatures as low as −30 °C (−22 °F).[48] Jerusalem artichoke also has potential for production of ethanol fuel, using inulin-adapted strains of yeast for fermentation.[5]
The tubers are used for cooking and baking in the same ways as potatoes,[49] but unlike the potato, they can also be eaten raw.[48] They have a similar consistency and, in their raw form, have a similar texture but a sweeter, nuttier flavor. When raw and sliced thinly, they are fit for a salad. Their inulin form of carbohydrates give the tubers a tendency to become soft and mushy if boiled, but they retain their texture better when steamed. The inulin cannot be broken down by the human digestive system[50] but bacteria metabolize it in the colon. This can cause flatulence and, in some cases, gastric pain. John Gerard’s Herbal, printed in 1621, quotes the English botanist John Goodyer on Jerusalem artichokes:[51]
which way soever they be dressed and eaten, they stir and cause a filthy loathsome stinking wind within the body, thereby causing the belly to be pained and tormented, and are a meat more fit for swine than men.
Jerusalem artichokes have 650 mg potassium per 1 cup (150 g) serving. They are also high in iron and contain 10–12% of the USRDA of fiber, niacin, thiamine, phosphorus, and copper.[52]
Use as forage[edit]
In former times, the Jerusalem Artichoke was used as forage for domesticated cattle, horses, and pigs.[53] The Jerusalem Artichoke has valuable nutrient contents and various bioactive compounds,[54] therefore, the Jerusalem Artichokes are used today as animal feed sources or for the animal health of several species. Pigs, for example, can eat the tuber directly from the ground or the green plant biomass (stalks and leaves) from the pasture [55] or the dried Jerusalem Artichoke.[56] The washed Jerusalem Artichoke tubers can be fed to the most animals. Silage can be produced from the harvested stalks and leaves.[57] The silage has high nutrient values and satisfactory digestion performance for ruminants. The high inulin content positively affects the rumen metabolism and microflora.[54][58] Cutting the tops to produce silage greatly reduces the harvest of the tubers. There are also many other Jerusalem Artichoke products on the market, like supplementary feed for horses, dogs, and small animals.[59]
| Nutritional value per 100 g (3.5 oz) | |
|---|---|
| Energy | 304 kJ (73 kcal) |
|
Carbohydrates |
17.44 g |
| Sugars | 9.6 g |
| Dietary fiber | 1.6 g |
|
Fat |
0.01 g |
|
Protein |
2 g |
| Vitamins | Quantity
%DV† |
| Thiamine (B1) |
17% 0.2 mg |
| Riboflavin (B2) |
5% 0.06 mg |
| Niacin (B3) |
9% 1.3 mg |
| Pantothenic acid (B5) |
8% 0.397 mg |
| Vitamin B6 |
6% 0.077 mg |
| Folate (B9) |
3% 13 μg |
| Vitamin C |
5% 4 mg |
| Minerals | Quantity
%DV† |
| Calcium |
1% 14 mg |
| Iron |
26% 3.4 mg |
| Magnesium |
5% 17 mg |
| Phosphorus |
11% 78 mg |
| Potassium |
9% 429 mg |
|
Link to USDA Database entry |
|
|
|
| †Percentages are roughly approximated using US recommendations for adults. Source: USDA FoodData Central |
Fermented products[edit]
In Baden-Württemberg, Germany, over 90% of the Jerusalem artichoke crop is used to produce a spirit called Topinambur, the German word for Jerusalem artichoke.[60] By the end of the 19th century, Jerusalem artichokes were being used in Baden to make a spirit called «Topinambur-Branntwein» (Jerusalem artichoke brandy), «Topinambur» (Jerusalem artichoke), «Topi,»»Erdäpfler,»»Rossler,» or «Borbel.» Topinambur produced in the European Union and Switzerland must be made exclusively from Jerusalem artichokes, contain at least 38% alcohol by volume, and may not contain added alcohol or flavorings.[61][62] Caramel color is the only permitted additive.[61][62]
Jerusalem artichoke brandy smells fruity and has a slight nutty-sweet flavor. An intense, pleasing, earthy note characterizes it. The tubers are washed and dried in an oven before being fermented and distilled. It can be further refined to make «Red Rossler» by adding the roots of the common tormentil, giving it a bitter and astringent taste and a red color. Red Rossler contains other ingredients such as currants, producing a schnapps with about 50% alcohol used as digestif and as a remedy for diarrhea or abdominal pain.
US marketing scheme[edit]
In the 1980s, the Jerusalem artichoke also gained some notoriety when its seeds were planted by Midwestern US farmers at the prodding of an agricultural attempt to save the family farm. This effort aimed to teach independent farmers to raise their own food, feed, and fuel. Little market existed for the tuber in that part of the US then, but contacts were made with sugar producers, oil and gas companies, and the fresh food market for markets to be developed. Fructose had not yet been established as a mainstay, nor was ethanol used as a main fuel additive as it is today. The only real profit in this effort was realized by a few first-year growers (who sold some of their seed to other farmers individually as well as with the help of the company attempting this venture). As a result, many of the farmers who had planted large quantities of the crop lost money.[63][64]
Diseases and pests[edit]
Stem rot disease is caused by the fungus Sclerotium rolfsii, which is one of the most important pathogens causing tuber and stem rot and up to 60% loss in Jerusalem artichoke yield.[65] Growing resistant varieties is an important method of controlling S. rolfsii. [66][67]
| Diseases of Jerusalem artichoke |
|---|
| Stem rot (Sclerotium rolfsii) |
| White mold (Sclerotinia sclerotiorum) |
| Sclerotinia blight (Sclerotinia minor) |
| Powdery mildew (Erysiphe cichoracearum) |
| Rust (Puccinia helianthi) |
| Alternaria blight (Alternaria helianthi) |
| Pseudomonas syringe pv. tagetis |
| Pests of Jerusalem artichoke |
| Tobacco cutworm (Spodoptera litura) |
| Banded sunflower moth (Cochylis hospes) |
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we do not possess any enzymes that are capable of breaking down larger sugars, such as raffinose, etc. These three-, four-, and five-ring sugars are made by plants, especially as part of the energy storage system in seeds and beans. These sugars[ cannot be broken down in the intestines, so] they travel down into the colon where various bacteria digest them — and in the process produce copious amounts of carbon dioxide gas
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- ^ Stolzenburg, K. (2005). «Qualität und Markt bei Topinambur – 3. Topinambur-Fachtag an der LAP Forchheim». Gemüse. 7: 31–32.
- ^ C.A.R.M.E.N. e.V.: Topinambur — Energiepflanze für Biogasanlagen. In: Newsletter «nawaros» 11/2007, Straubing.
- ^ a b «Directive 110». 15 January 2008.
on the definition, description, presentation, labelling and the protection of geographical indications of spirit drinks and repealing Council Regulation (EEC) No 1576/89
, §14 Topinambur or Jerusalem artichoke spirit - ^ a b «Verordnung des EDI über alkoholische Getränke, Anhang 8: Mindestalkoholgehalt von Spirituosen» [Ordinance of the Federal Department of Home Affairs regarding alcoholic beverages, appendix 8: Minimum Alcohol Content of Spirits]. The Federal Government of the Swiss Confederation (in German). 29 November 2013. Retrieved 14 November 2021.
- ^ «Jerusalem Artichoke Archived 2009-11-28 at the Wayback Machine», Commercial Vegetable Production Guides, Oregon State University The effort to save the family farm, however, was not a part of our nation’s goal to control the farm market, so falsifications and inaccurate understandings forced the closure of this effort. In a phone call from then Sec. of Agriculture, John Block, it was stated, «We don’t want to save the family farm, but need to eliminate a certain percentage of them.» Later, a book was published,
- ^ Joseph Anthony Amato,The Great Jerusalem Artichoke Circus: The Buying and Selling of the Rural American Dream, University of Minnesota Press, 1993, ISBN 0-8166-2345-7 ISBN 978-0-8166-2345-7
- ^ McCarter, S. M. (1984). «Diseases Limiting Production of Jerusalem Artichokes in Georgia». Plant Disease. 68 (1): 299. doi:10.1094/PD-68-299. ISSN 0191-2917.
- ^ Sennoi, Rattikarn; Jogloy, Sanun; Saksirirat, Weerasak; Kesmala, Thawan; Patanothai, Aran (2013). «Genotypic variation of resistance to southern stem rot of Jerusalem artichoke caused by Sclerotium rolfsii». Euphytica. 190 (3): 415–424. doi:10.1007/s10681-012-0813-y. ISSN 0014-2336. S2CID 254465204.
- ^ Junsopa, Chutsuda; Jogloy, Sanun; Saksirirat, Weerasak; Songsri, Patcharin; Kesmala, Thawan; Shew, Barbara B. (1 May 2018). «Association of seedling and adult plant resistance to Sclerotium rolfsii in Jerusalem artichoke (Helianthus tuberosus L.) under field conditions». European Journal of Plant Pathology. 151 (1): 251–255. doi:10.1007/s10658-017-1359-6. ISSN 1573-8469. S2CID 254462502.
- ^ Liava, Vasiliki; Karkanis, Anestis; Danalatos, Nicholaos; Tsiropoulos, Nikolaos (2021). «Cultivation Practices, Adaptability and Phytochemical Composition of Jerusalem Artichoke (Helianthus tuberosus L.): A Weed with Economic Value». Agronomy. 11 (5): 914. doi:10.3390/agronomy11050914. ISSN 2073-4395.
External links[edit]
- Helianthus tuberosus – Plants for a Future database
- Jerusalem artichoke – Ohio Perennial & Biennial Weed Guide
- NutritionData, Complete nutritional info.
- Purdue University Alternative Field Crops Manual: Jerusalem Artichoke