Chapters 6.13
6.13 - Jerusalem artichoke - Helianthus tuberosus
Vivian Ma , University of Guelph, Canada
Suggested citation for this chapter.
Ma,V. (2022) Greens, Fleshy Stems and Gourds. In The Student Encyclopedia of Canadian Indigenous Foods. Editor, M.N. Raizada, University of Guelph, Canada. http://www.firstnationsfoods.org/
Background
Helianthus tuberosus, commonly known as Jerusalem artichoke, is a perennial plant that is an integral part of the food heritage of this land. Jerusalem artichoke is native to North America and is characterized by its resemblance to the sunflower and carbohydrate-rich tubers (Kosaric, 1984). This plant was first cultivated by the Indigenous peoples of North America for the tubers that they commonly referred to as sunroots (Yang et al., 2014). Following European arrival, different names such as “Jerusalem artichoke” were ascribed to the plant despite sharing no relations to Jerusalem or artichokes (Yang et al., 2014). Today, these tubers represent a promising crop, notably as a natural source of inulin (Munim et al., 2017).
From “Characteristics of Jerusalem artichoke,” by Yang, L., He, Q. S., Corscadden, K., & Udenigwe, C. C. (2014). The prospects of Jerusalem artichoke in functional food ingredients and bioenergy production. Biotechnology reports (Amsterdam, Netherlands), 5, 77–88. https://doi.org/10.1016/j.btre.2014.12.004
Geographical origins
<pThe growth of Jerusalem artichoke is concentrated in regions of southeastern and western Canada, along with portions of the midwestern and south central United States of America (U.S) (Kuhnlein & Turner, 1991). Prior to the 16th century, Jerusalem artichoke tubers played a significant role in Indigenous diets in these regions (Munim et al., 2017). Quebec, Ontario, and the Prairies represent common regions where the tubers were cultivated by Indigenous peoples (Kuhnlein & Turner, 1991). In particular, the Cree, Huron, Ojibwa, Potawatomi, and Dakota Sioux tribes have been documented cultivating and consuming the tubers (Kuhnlein & Turner, 1991).
These tubers have also been associated with the Plains and Eastern Woodland Indigenous peoples of the U.S., consisting of the Omaha, Winnebago, Ponca, Pawnee, Iroquois, and Dakota Sioux (Kuhnlein & Turner, 1991). For the Dakota Sioux peoples, their territory extends into the southern regions of the Canadian provinces of Manitoba, Alberta, and Saskatchewan (Kuhnlein & Turner, 1991). Below in Figure 2, the geographic origins of Jerusalem artichoke and associated tribes are pictured.As can be seen, Jerusalem artichoke was cultivated and consumed by many tribes across Canada and the U.S. For a geographic representation of where these tribes are located, see Figures 3 and 4 below
From “Linguistic Affiliations and Locations of Canadian Indigenous Peoples,” by Kuhnlein, H. V., & Turner, N.J. (1991). Traditional Plant Foods of Canadian Indigenous Peoples:Nutrition, Botany, and Use (p. 444). Gordon and Breach, Amsterdam.
From “Linguistic Affiliations and Locations of Canadian Indigenous Peoples,” by Kuhnlein, H. V., & Turner, N.J. (1991). Traditional Plant Foods of Canadian Indigenous Peoples: Nutrition, Botany, and Use (p. 444). Gordon and Breach, Amsterdam.
Uses by indigenous people
The Jerusalem artichoke has been consumed by different tribes that use a variety of cooking methods (Kuhnlein & Turner,1991). For example, in certain areas of New York State, Quebec, and Ontario, the Iroquois peoples consumed the tubers either fried, boiled, or raw.
Similarly, the Huron peoples have been documented eating the tubers either raw or cooked. On the other hand, the Ojibwa and Potawatomi peoples primarily ate the tubers raw (Kuhnlein & Turner,1991).
Side Effects of Raw Consumption
When Jerusalem artichokes are consumed raw, discomfort may arise due to the indigestible inulin component within the tubers (Kuhnlein & Turner, 1991). Though the level of discomfort is mild, some individuals may experience increased gas production. More specifically, bloating and flatulence have been recorded as common symptoms (Kuhnlein & Turner, 1991).
Nutrition
There are multiple beneficial health effects that are linked with the Jerusalem artichoke. The tuber is abundant in inulin, a natural alternative sweetener that can be broken down when cooked (Kuhnlein & Turner, 1991). Today, the tubers are commonly used to obtain inulin, a carbohydrate that can be used as an additive to food products (Munim et al., 2017). The most useful property lies in inulin’s unique composition of fructose and glucose molecules that make it indigestible by humans.
From “Chemical structure of inulin,” by Munim, A., Rod, M., Tavakoli, H., & Hosseinian, F. (2017). An Analysis of the Composition, Health Benefits, and Future Market Potential of the Jerusalem Artichoke in Canada. Journal of Food Research, 6(5), 69. https://doi.org/10.5539/jfr.v6n5p69
As a natural alternative sweetener, consumers can still enjoy the familiar sweet taste that they are used to. When inulin is consumed, its indigestible properties allow it to pass through the stomach without absorption (Munim et al., 2017). Once it moves to the large intestine, fermentation takes place and inulin is absorbed by the body. However, what is absorbed has a lower caloric content than the traditional carbohydrates that would have been digested (Munim et al., 2017). Compared to sucrose, inulin has one third of the caloric content. This low calorie property is desirable because excessive consumption of sugar or sucrose can increase the likelihood of adverse health effects such as diabetes (Pareyt et al., 2009).
Inulin and Type 2 Diabetes
The fructose composition in Inulin can act as a sugar substitute as it does not trigger a rise in blood sugar (Chang et al., 2014). Since inulin does not negatively impact blood sugar, it is an area of interest for use as a sugar substitute in diabetic populations (Chang et al., 2014).
Over the last four decades, diabetes has become more common in both developed and developing countries (Trikkalinou et al., 2017). Today, approximately one out of every 11 people now suffer from the condition, amounting to around 415 million worldwide. This condition is characterized by the body not using insulin properly resulting in a build up of sugar in the blood. The presence of type 2 diabetes impairs an individual’s quality of life and can lead to life threatening illnesses such as chronic kidney disease and coronary artery disease (Trikkalinou et al., 2017).
In particular, Indigenous peoples in Canada experience high rates of type 2 diabetes (Crowshoe et al., 2018). Due to many reasons including ongoing socioeconomic disadvantages and a lack of access to healthcare, Indigenous peoples experience more difficulties with access to healthy food options. As a result, a less healthy diet involving processed foods often leads to glucose build up in the bloodstream. Over time, this excess glucose build up can lead to type 2 diabetes. Indigenous women and girls have heightened risks of high blood sugar and the development of type 2 diabetes during pregnancy. This is an area of concern because maternal diabetes increases the risk of diabetes in the next generation (Crowshoe et al., 2018).
According to Cheng et al. (2014), the fructose and inulin content of the Jerusalem artichoke could help prevent type 2 diabetes if consumed on a regular basis. Jerusalem artichokes belong to the class of high fructan foods which are plants that contain inulin (Munim et al., 2017). The consumption of high fructan foods can help with the regulation of type 2 diabetes by preventing spikes in blood sugar (Munim et al., 2017). As a result, using Jerusalem artichoke as an inulin-rich source represents a tremendous possibility for improving the health of Indigenous communities.
Impacts on food security
As seen in the type 2 diabetes case study, many health complications can be caused by insufficient diets. In particular, Indigenous peoples are significantly more likely to face adverse health effects compared to most demographics. While the Jerusalem artichoke is not the answer to food insecurity, it can help promote good health in indigenous populations and beyond.Within Canada, racialized individuals experience a disproportionate degree of food insecurity. According to Tarasuk & Mitchell (2020), 28.2% of Indigenous households in Canada struggle with a lack of access to appropriate food. Similarly, 28.9% of Black households experience this high rate of food insecurity (Tarasuk & Mitchell, 2020).
From “Prevalence of household food insecurity in relation to racial/cultural identity and Indigenous status,” by Tarasuk, V., & Mitchell, A. (2020) Household food insecurity in Canada, 2017-18. PROOF. https://proof.utoronto.ca/wp-content/uploads/2020/03/Household-Food-Insecurity-in-Canada-2017-2018-Full-Repor tpdf.pdf
It is evident that Indigenous, Black, and Arab and West Asian households experience the highest levels of food insecurity (Tarasuk & Mitchell, 2020). Much work needs to be done to address these injustices and support the wellbeing of racialized communities. It is not enough to have any type of food, but to have food that is culturally appropriate. Given that Jerusalem artichoke has been a large part of Indigenous food history, there may be an opportunity and interest in the increased production of this crop.
Modern uses
Jerusalem artichoke is an uncommon food item to most Canadians. Currently, the tubers are difficult to find in commercial supermarkets. However, online searches reveal that they can be found at farmers markets or as a specialty product in specific stores. For example, Jerusalem artichoke can be commonly found in the form of natural sweeteners. Topinambur Syrup Sweetener is a brand of syrup derived from the Jerusalem artichoke that can be bought online (Amazon, 2021).
Additionally, Indigenous peoples and gardeners often grow them in outdoor gardens. For a steady supply through the fall, it is recommended to grow them by yourself (Kosaric, 1984).
References
1.Crowshoe, L., Dannenbaum, D., Green, M., Henderson, R., Hayward, M. N., & Toth, E. (2018). Type 2 Diabetes and Indigenous Peoples. Canadian Journal of Diabetes, 42, S296–S306. https://doi.org/10.1016/j.jcjd.2017.10.022
2.Chang, W.-C., Jia, H., Aw, W., Saito, K., Hasegawa, S., & Kato, H. (2014). Beneficial effects of soluble dietary Jerusalem artichoke (Helianthus tuberosus) in the prevention of the onset of type 2 diabetes and non-alcoholic fatty liver disease in high-fructose diet-fed rats. The British Journal of Nutrition, 112(5), 709-17. https://doi.org/10.1017/S0007114514001421
3.Kosaric, N., Cosentino, G. P., Wieczorek, A., & Duvnjak, Z. (1984). The Jerusalem artichoke as an agricultural crop. Biomass, 5(1), 1–36. https://doi.org/10.1016/0144-4565(84)90066-0
4.Kuhnlein, H. V., & Turner, N.J. (1991). Traditional Plant Foods of Canadian Indigenous Peoples: Nutrition, Botany, and Use. Gordon and Breach, Amsterdam. Meyer, D., & Blaauwhoed, J. P. (2009). Inulin. In Handbook of Hydrocolloids (pp. 829-848).
5.Woodhead Publishing.
6.Munim, A., Rod, M., Tavakoli, H., & Hosseinian, F. (2017). An Analysis of the Composition, Health Benefits, and Future Market Potential of the Jerusalem Artichoke in Canada. Journal of Food Research, 6(5), 69. https://doi.org/10.5539/jfr.v6n5p69
7.Rossini, F., Provenzano, M. E., Kuzmanović, L., & Ruggeri, R. (2019). Jerusalem Artichoke (Helianthus tuberosus L.): A Versatile and Sustainable Crop for Renewable Energy Production in Europe. Agronomy, 9(9), 528. https://doi.org/10.3390/agronomy9090528
8.Trikkalinou, A., Papazafiropoulou, A. K., & Melidonis, A. (2017). Type 2 diabetes and quality of life. World journal of diabetes, 8(4), 120–129. https://doi.org/10.4239/wjd.v8.i4.120
9.Tarasuk, V., & Mitchell, A. (2020) Household food insecurity in Canada, 2017-18.
10.PROOF. https://proof.utoronto.ca/wp-content/uploads/2020/03/Household-Food-Insecurity-in-Can ada-2017-2018-Full-Reportpdf.pdf Yang, L., He, Q. S., Corscadden, K., & Udenigwe, C. C. (2014). The prospects of Jerusalem artichoke in functional food ingredients and bioenergy production. Biotechnology reports (Amsterdam, Netherlands), 5, 77–88. https://doi.org/10.1016/j.btre.2014.12.004