Aartichoke flour description
Jerusalem artichoke flour comes from North America.
It came to Europe at the beginning of the 17th century and became one of the basic sources of carbohydrates.
In the 18th century it was supplanted by potatoes and is currently experiencing a renaissance.
Artichoke flour is a source of fiber and iron, potassium and vitamin B1.
Due to the high content of polysaccharide - inulin, Artichoke can be helpful mainly for diabetics.
Inulin is also a natural prebiotic, which supports bacterial flora and improves intestinal motility.
Works great as an ingredient in artichoke pies, cutlets, cakes and as an addition to sauces and soups