FOOD, FACTS and FADS

Exploring the sense and nonsense of food and health

Artichokes

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The artichoke although daunting to eat is well worth the trouble.   The good part is the “heart” although it is found on the bottom of the plant.  The leaves are partly edible and can be dipped in sauces for added flavor.

The artichoke is low in saturated fat, cholesterol, and sodium. It’s a good source for niacin, magnesium, phosphorus, potassium, copper and fiber, vitamin C, vitamin K, folate, and manganese.

CLAIMS:

The artichoke is a liver cleanser.  The plant contains  a pretty good dose of silymarin, the active ingredient in milk thistle recommended by herbalists to help protect and nourish the liver.

Artichokes are often used for digestive problems.   In patients with chronic gastrointestinal upset, artichoke extract improved the symptoms of stomach pain, nausea, and vomiting in 85% of the patients studied.

The Nutrition Facts are calculated using 1 medium to large artichoke that is cooked, boiled, and drained (without salt). Overall, a good nutritional deal for a minimum amount of calories.

Nutrition Facts

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