Protein and mineral concentrations in tubers of selected genotypes of wild and cultivated Jerusalem-artichoke (Helianthus tuberosus, asteraceae)

Abstract

Nineteen wild and cultivated genotypes of Jerusalem-artichoke (Helianthus tuberosus) whose tubers are used as food were analyzed for protein and mineral content at three stages ofgrowth. The protein content ofthe tubers is comparable to or higher than that ofother common root-type crops. Adequate macrominerals of calcium, magnesium, and phosphorus werefound in Jerusalem-artichoke. Potassium and sodium concentrations were higher than other root crops. Trace elements (manganese, zinc, and copper) were present in adequate amounts, with iron content higher than several other root crops. Wild and cultivated Jerusalem-artichoke genotypes appear to contain adequate protein and minerals to contribute significantly toward a nutritionally balanced diet. Protein und Mineral Konzentrationen in Knollen von ausgewahlten Arten der wilden und kultivierten erdartischocke (Helianthus tuberosus, Asteraceae). Neunzehn wilde und kultivierte Arten der Erdartischocke (Helianthus tuberosus), deren Knollen als Nahrung benutzt werden, wurden auf Protein und Mineralgehalt in drei Wachstumsstadien analysiert. Der Eiweissgehalt der Knollen ist vergleichbar mit oder hoher als der von anderen gewohnlichen wurzelartigen Gemiisen. Potassium und Sodium Konzentrationen lagen hiiher als bei anderen Wurzelgemiisen.Spurenelemente (Mangan, Zink und Kupfer) waren in ausreichenden Mengen vorhanden, mit einem Eisengehalt hoher als bei verschiedenen anderen Wurzelgemiisen. Wilde and kultivierte Erdartischocken Arten scheinen ausreichend Protein und Minerale zu enthalten, urn erheblich zu einer nahrhaften ausgewogenen Erndhrung beizutragen.

Mineral Contents of Jerusalem Artichoke (Helianthus tuberosusL.) Growing Wild in Turkey

“…Potassium and sodium concentrations of tubers of Jerusalem artichokes were higher than other root crops. In addition, adequate macrominerals of calcium, magnesium, and phosphorus were found in Jerusalem artichoke tubers (Seiler 1990). Trace elements (manganese, zinc, and copper) were present in adequate amounts, with iron content higher than several other root crops (Seiler 1990).…”

“…In addition, adequate macrominerals of calcium, magnesium, and phosphorus were found in Jerusalem artichoke tubers (Seiler 1990). Trace elements (manganese, zinc, and copper) were present in adequate amounts, with iron content higher than several other root crops (Seiler 1990). Ekholm et al (2007) reported that Jerusalem artichoke tubers contained 83.4% water, 3210 mg=100 g K, 3210 mg=100 g Ca, 112 mg=100 g Mg, and 280 mg=100 g P. In addition, the same plants contained 1.8 mg=100 g Fe, 1.0 mg=100 g Cu, 0.2 mg=100 g Mn, 1.4 mg=100 g Zn, 0.001 mg= 100 g Co, 0.154 mg=100 g Ni, 0.002 mg=100 g Se, 0.7 mg=100 g Al, 0.003 mg=100 g Cd, and 0.007 mg=100 g Pb (Ekholm et al 2007).…”

“…High levels of potassium and phosphorus and fair amounts of iron, copper, and zinc have been reported. Seiler (1990) reported that nineteen wild and cultivated genotypes of Jerusalem artichoke (Helianthus tuberosus) whose tubers are used as food were analyzed for protein and mineral content at three stages of growth. In other study, the average content of protein in liophylisate of Jerusalem artichoke tubers was 6.36% (Cieslik et al 2011).…”

“…The macro and micro-element contents of plant material are known to be affected by the cultivar of plant, soil conditions, weather conditions during the growing, use of fertilizers, and the state of the plants maturity at harvest (Paolini et al 1998;Pietola and Salo, 2000;Balint, Kovacs, and Erdei 2001;Ekholm et al 2007). The protein content of the tubers is comparable to or higher than that of other common root-type crops (Seiler 1990). Cieslik and Filipiak-Florkiewicz (2000) found the protein from 5.5 to 12.5 g=100 g of total solides, 7.6 g=100 g at average, in Jerusalem artichoke tuber.…”

Helianthus tuberosus

“…Wild and cultivated Jerusalem artichoke genotypes appear to contain adequate protein and macro-and micro-minerals to contribute significantly towards a nutritionally balanced diet (Seiler 1990 ).…”