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This study investigated the nutritional components and physicochemical characteristics of Jerusalem artichoke. The moisture, crude protein, crude fat, crude ash and carbohydrate content of the Jerusalem artichoke were 5.06±0.08, 8.30±0.26, 0.70±0.16, 5.04±0.03, and 80.90%, respectively. The total sugar content of Jerusalem artichoke was 50.48±1.11 mg/g, and the Hunter color space coordinates were L=94.16±0.03, a=0.32±0.01 and b=0.30±0.01. The water binding capacity and water activity of the Jerusalem artichoke were 4.06±0.16 g/g and 0.245±0.005, respectively. The total aminoacid content of the Jerusalem artichoke was 1.337×10 4 mg/kg, and essential amino acid was 2,737 mg/kg. The total free sugar of the Jerusalem artichoke was 4.12%. Linoleic acid (0.21%) was found to be a common fatty acid in the Jerusalem artichoke. Among the minerals, potassium (2,489 mg%) was found to be the most abundant in the Jerusalem artichoke. The total phenol and flavonoid contents were 3.06±0.07 mg GAE/g and 1.89±0.03 mg QE/g, respectively. The vitamin C content of the Jerusalem artichoke was 3.43±0.07 mg%.

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