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Jerusalem artichoke with carrot and olive oil Calories
Fiber-rich vegetable dish cooked with olive oil
In season: Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
Quick answer
1 serving (medium) of Jerusalem artichoke with carrot and olive oil (180 g) has 166 calories. That works out to 92 calories per 100 g. It contains 22.3 g of carbs, 3.1 g of protein, 7.7 g of fat and 6.8 g of fiber. Its 756 µg of Vitamin A covers 84% of the Daily Value. Its glycemic index is 45 (low), so it raises blood sugar slowly.
Jerusalem artichoke with carrot and olive oil Nutrition Facts
Selected: 1 serving (medium) · 180 g
166
KCAL / 180G
Carbs
22.3g
· 8% DV
Protein
3.1g
· 6% DV
Fat
7.7g
· 10% DV
Fiber
6.8g
· 24% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 52% · Protein 7% · Fat 41%
Jerusalem artichoke with carrot and olive oil nutrition facts table · 1 serving (medium) (180 g)
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 166 kcal | |
| Total fat | 7.7 g | 10% |
| Saturated fat | 1.12 g | 6% |
| Trans fat | 0 g | |
| Sodium | 252 mg | 11% |
| Total carbohydrate | 22.3 g | 8% |
| Fiber | 6.8 g | 24% |
| Protein | 3.1 g | 6% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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How Many Calories in 1 Serving of Jerusalem artichoke with carrot and olive oil?
| Serving | Amount | Calories |
|---|---|---|
| 1 serving (medium) | 180 g | 166 kcal |
| 1 tablespoon (grated) | 18 g | 17 kcal |
| 3 tablespoon (grated) | 54 g | 50 kcal |
| 1 piece (small) | 90 g | 83 kcal |
| 100 g | 100 g | 92 kcal |
| 1 cup (diced) | 140 g | 129 kcal |
| 1 piece (medium) | 140 g | 129 kcal |
| 1 piece (large) | 220 g | 202 kcal |
| 1 serving (large) | 250 g | 230 kcal |
Calculated from 92 calories per 100 g.
Frequently Asked Questions About Jerusalem artichoke with carrot and olive oil
How do you make Jerusalem artichoke with carrot and olive oil?
Jerusalem artichoke with carrot and olive oil is made by gently cooking chopped Jerusalem artichokes, carrots and onion with olive oil and a little water until tender. Lemon juice brightens the flavour and helps limit browning; serve the dish cool or at room temperature.
Do you peel Jerusalem artichoke with carrot and olive oil before cooking it?
You can peel the Jerusalem artichokes for Jerusalem artichoke with carrot and olive oil, especially if they are knobbly. A small knife works well around the creases. If you leave the skins on, scrub the tubers thoroughly under running water.
Why does Jerusalem artichoke with carrot and olive oil turn brown?
The Jerusalem artichokes in Jerusalem artichoke with carrot and olive oil can darken after peeling and cutting because their flesh reacts with air. Put the pieces in water with a little lemon juice while preparing the other ingredients, then drain them before cooking.
Does Jerusalem artichoke with carrot and olive oil cause gas?
It can. Jerusalem artichokes contain inulin, a fermentable fibre that can cause gas or bloating, particularly if you are not used to eating it. Try a smaller serving of Jerusalem artichoke with carrot and olive oil and make sure the tubers are thoroughly cooked.
Is Jerusalem artichoke with carrot and olive oil served hot or cold?
Jerusalem artichoke with carrot and olive oil is usually served cold or at room temperature, like many olive-oil vegetable dishes. Letting it rest after cooking gives the flavours time to mingle, though it is also fine served warm.
What ingredients go into Jerusalem artichoke with carrot and olive oil?
The main ingredients in Jerusalem artichoke with carrot and olive oil are Jerusalem artichokes, carrots, olive oil and usually onion. Lemon juice, salt and herbs such as dill are common additions, but recipes vary from kitchen to kitchen.
How long does Jerusalem artichoke with carrot and olive oil last in the fridge?
Keep Jerusalem artichoke with carrot and olive oil in a covered container in the refrigerator and eat it within about three days. Cool it promptly after cooking rather than leaving it out for hours, and serve portions with a clean utensil.
Can you freeze Jerusalem artichoke with carrot and olive oil?
Yes, but freezing can make the Jerusalem artichokes in this dish soft and watery when thawed. For the best texture, eat Jerusalem artichoke with carrot and olive oil freshly made; if you freeze leftovers, thaw them in the refrigerator.
What do you serve with Jerusalem artichoke with carrot and olive oil?
Serve Jerusalem artichoke with carrot and olive oil alongside rice, bulgur or other vegetable dishes. It also works as a cool side dish with grilled food, or as part of a light meal with bread and yogurt.
Is Jerusalem artichoke with carrot and olive oil made with the same vegetable as globe artichoke?
No. Jerusalem artichoke with carrot and olive oil contains the tuber of a sunflower relative, not globe artichoke. Globe artichoke is an edible flower bud, so the two vegetables differ in both the part eaten and their flavour.
Jerusalem artichoke with carrot and olive oil Vitamins & Minerals
Vitamins
Vitamin A
756µg · 84% DV
Vitamin E
2.43mg · 16% DV
B3
2.52mg · 16% DV
Vitamin K
18.9µg · 16% DV
Minerals
Copper
0.22mg · 24% DV
Potassium ⭐
558mg · 16% DV
Manganese
0.32mg · 14% DV
Phosphorus
94mg · 13% DV
Sodium
252mg · 11% DV
Jerusalem artichoke with carrot and olive oil Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Jerusalem artichoke with carrot and olive oil
To burn the 166 calories in 1 serving (medium) (180 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
What is Jerusalem artichoke with carrot and olive oil?
Jerusalem artichoke with carrot and olive oil is a Turkish-style vegetable dish made by gently cooking Jerusalem artichoke tubers with carrots and olive oil; onion and lemon are common additions. The tubers, despite the name, are not related to artichokes and have a gently earthy, slightly sweet flavour. Carrots add sweetness, while the cooked vegetables turn tender.
In Turkey, this kind of zeytinyağlı dish is usually served cool or at room temperature, as part of a meze spread or alongside a main meal. It is a fibre-containing, vegetable-led choice, with olive oil contributing richness. Serve it with bread or grains, or keep the oil modest and add lemon and herbs for a fresher finish.
How Nutritious Is Jerusalem artichoke with carrot and olive oil?
Nutrient density
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Satiety score
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
Is Jerusalem artichoke with carrot and olive oil Processed?
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Does Jerusalem artichoke with carrot and olive oil Contain Allergens?
No known major allergens
Which Diets Is Jerusalem artichoke with carrot and olive oil Good For?
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
Jerusalem artichoke with carrot and olive oil Fat Profile
SATURATED
1.12g
MONOUNSATURATED
5.13g
POLYUNSATURATED
0.81g
Omega 6:3 ratio 15.2:1
Above the ideal 4:1 (15.2:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.