Helianthus tuberosus, also known as Jerusalem artichoke, is a perennial herb belonging to the genus Asteraceae. Originating in North America, it was introduced to Europe in the 17th century and was later introduced to China. Autumn flowering, long yellowish small flowers, shaped like chrysanthemums, generally used for tuber propagation in production, underground tubers are rich in starch, inulin and other fructose polymers, can be eaten, cooked or porridge, marinated pickles, Dried Jerusalem artichoke, or made starch and alcohol raw materials. Ground stems can also be added to work feed. The tubers or stems and leaves of the medicine have beneficial effects of water dehumidification, heat-quenching, blood-heating, and stomach-invigoration. The land near the house has a landscaping effect.
The edifice of Jerusalem artichoke is 100% edible, 79.8 grams of water per 100 grams of tubers, 0.1 grams of crude protein, 0.1 grams of fat, 16.6 grams of carbohydrates, 0.6 grams of fiber, 2.8 grams of ash, 49 mg of calcium, 119 mg of phosphorus, iron 8.4 mg, vitamin b10.13 mg, vitamin b20.06 mg, nicotinic acid 0.6 mg, vitamin c 6 mg, and rich in inulin, polypentose, starch and other substances. Sweet, flat, non-toxic. The benefits of water to wet, and in the stomach and the role of clearing away heat and detoxification for diuretics. Jerusalem artichoke is widely used.