Tubers of the Jerusalem artichoke contain about 2% protein, no oil, and very little starch. They are rich in the carbohydrate inulin (8 to 13%), which is a polymer of the monosaccharide fructose. Jerusalem artichokes have an underlying sweet taste because of the fructose, which is about one and a half times as sweet as sucrose.
Today’s photo shows the center of a Jerusalem artichoke flower.