From March to September, the artichoke season is in full swing. Whether it's Camus de Bretagne, a variety of round and large artichokes to be eaten cooked, or violet de Provence, smaller, to be eaten raw or cooked, these vegetables are full of benefits.
The artichoke facilitates transit
It maintains the intestinal microbiota
But that’s not all: among the fibers contained in the artichoke, one is particularly interesting: “inulin, which is prebiotic, that is to say, it promotes the growth of good bacteria that live in our intestine and which make up our microbiota,” adds the specialist.
The artichoke has a draining effect
Artichokes are rich in different minerals: magnesium, calcium, but also potassium. The latter is a good diuretic: “it is, therefore, interesting to consume if you are trying to maintain your weight”, especially since its high fiber content makes it a satiating food. The artichoke also has a draining power, interesting against edema or arterial hypertension.
It stimulates digestion
This vegetable contains snoring, “a compound that stimulates the liver and the production of bile by the gallbladder,” adds the expert. But beware, “snoring is only present in artichoke leaves. Therefore, its benefits will only be obtained if the artichoke is consumed as an infusion. »
The artichoke is rich in vitamins
This vegetable is an interesting vitamin B9, K, and C source. “Vitamin C is thermosensitive: it is destroyed by heat. But the leaves of the artichoke help protect it during cooking. Nevertheless, to preserve a maximum of vitamins, consume the small artichoke of Provence raw or opt for a light cooking: twenty to forty 40 minutes in water, no more! Last recommendation: “Once cooked, the artichoke oxidizes quickly. Consume it quickly, within 24 hours of cooking. »
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