The cardoon is closely related to the artichoke. It is a perennial plant that grows up to 1.5 m high. It adapts well to the dry Mediterranean regions. It is the regional crop of Italy, Spain, and the South of France. The stalks are consumed by fried, boiled, braised, and baked. The flowers are used as a substitute for rennet in making cheese.
| Cardoon Quick Facts | |
|---|---|
| Name: | Cardoon |
| Scientific Name: | Cynara cardunculus |
| Origin | The central and Western Mediterranean region where it has been domesticated in ancient times. |
| Colors | Green (Stem) |
| Flesh colors | White or light yellow |
| Taste | Resemble artichoke |
| Calories | 22 Kcal./cup |
| Major nutrients | Sodium (11.73%) Magnesium (10.24%) Iron (9.13%) Potassium (8.34%) Calcium (7.20%) |
| Health benefits | Regulates fluid, Assist athletes, Prevent insomnia, Reduce Anxiety, Relieve headaches |
Cardoon, Cynara cardunculus, is a perennial herbaceous plant of the Asteraceae family usually with violet or purple flowers. It is native to the Central and Western Mediterranean region where it has been domesticated in ancient times. Buds, stems, leaf stalks, young leaves, and roots are the edible portions of this plant. Cardoon is also known as Cardone, Artichoke thistle, Cardo, Cardoni, Cardi, or Cardini. The varieties of Cardoon are Large Smooth ones, Ivory White Smooth, and Large Smooth Spanish.
Cardoon – Cynara cardunculus
| Name | Cardoon |
|---|---|
| Scientific Name | Cynara cardunculus |
| Native | The central and Western Mediterranean region where it has been domesticated in ancient times. |
| Common/English Name | Cardone, Artichoke thistle, Cardo, Cardoni, Cardi or Cardini |
| Name in Other Languages | Chinese: Ci Cai Ji Croatian: Gardun Czech: Artyčok Kardový Danish: Kardon Dutch: Kardoen Espernato: Kardono Finnish: Kardoni French: Chardounette German: Cardy Greek: Agries Agginares Hungarian: Spanyol Articsóka Italian: Cardo Maltese: Qaqocc Tax-Xewk Polish: Kard Portuguese: Cardo De Comer Portuguese: Alcachofra Hortense Cardo Slovašcina: Mala Artičoka Spanish: Alcaucil Swedish: Kardon Turkish: Yabani Enginar |
| Plant Growth Habit | Herbaceous perennial plant |
| Growing Climate | Dry climate |
| Soil | Well-drained soil |
| Plant Size | 0.8-1.5 m (31-59 in) |
| Root | Taproot |
| Stem | Green, crisper, tender |
| Leaf | Gray-green, deeply lobed, spiny leaves; Length: 24 inches |
| Edible parts of the plants | Bud: Flower buds are consumed raw or cooked. Stem: The stems are consumed after braising in a cooking liquid. It is used as a substitute for celery. It can be used as salads. Leaf stalks: The young leaf-stalks are eaten like celery. Young leaves: It is consumed either raw or cooked. It is used as a salad. Root: Roots are prepared as parsnips. |
| Flowering Season | Spring to mid-summer (August-September) |
| Flower | Violet-purple, globose, Width: 2-3 inches (5-7 1/2 cm) |
| Flesh color | White or light yellow |
| Flavor/aroma | Bitter |
| Fruit Taste | Resemble artichoke |
| Varieties/Types |
|
| Major Nutritions | Sodium, Na 176 mg (11.73%) Magnesium, Mg 43 mg (10.24%) Iron, Fe 0.73 mg (9.13%) Potassium, K 392 mg (8.34%) Calcium, Ca 72 mg (7.20%) Manganese, Mn 0.133 mg (5.78%) Vitamin B9 (Folate, Folic acid) 22 µg (5.50%) Total dietary Fiber 1.7 g (4.47%) Carbohydrate 5.33 g (4.10%) Phosphorus, P 23 mg (3.29%) |
| Health Benefits |
|
| Calories in 100 gm | 22 Kcal. |
Plant
The cardoon is a stout herbaceous perennial plant that grows to 0.8-1.5 m (31-59 in) tall with spiny, deeply lobed, gray-green leaves 24 inches long. The flowers are globose, violet-purple about 2-3 inches (5-7½ cm) wide. The taste resembles artichoke with a bitter flavor. It flowers from August to September. The plant prefers the dry climate and thrives in well-drained soil.
Nutritional Value
Cardoons are a great source of sodium, magnesium, iron, and potassium. 100 g of Cardoon provides 1.7 gm dietary fiber, 0.76 g protein, 176 mg sodium, 43 mg magnesium, 22 µg Vitamin B9 and 6 µg Vitamin A. The same amount provides 22 calories with 8.34% potassium, 7.20% calcium, and 5.78% manganese.
Nutritional value of Cardoon
Calories 22 Kcal.Calories from Fat 0.99 Kcal.
| Proximity | Amount | % DV |
|---|---|---|
| Water | 93.46 g | N/D |
| Energy | 22 Kcal | N/D |
| Energy | 92 kJ | N/D |
| Total dietary Fiber | 1.7 g | 4.47% |
| Carbohydrate | 5.33 g | 4.10% |
| Protein | 0.76 g | 1.52% |
| Total Fat (lipid) | 0.11 g | 0.31% |
| Ash | 0.34 g | N/D |
| Minerals | Amount | % DV |
|---|---|---|
| Sodium, Na | 176 mg | 11.73% |
| Magnesium, Mg | 43 mg | 10.24% |
| Iron, Fe | 0.73 mg | 9.13% |
| Potassium, K | 392 mg | 8.34% |
| Calcium, Ca | 72 mg | 7.20% |
| Manganese, Mn | 0.133 mg | 5.78% |
| Phosphorus, P | 23 mg | 3.29% |
| Selenium, Se | 1 µg | 1.82% |
| Zinc, Zn | 0.18 mg | 1.64% |
| Vitamins | Amount | % DV |
|---|---|---|
| Vitamin B9 (Folate, Folic acid) | 22 µg | 5.50% |
| Vitamin B6 (Pyridoxine) | 0.042 mg | 3.23% |
| Vitamin B2 (Riboflavin) | 0.031 mg | 2.38% |
| Vitamin B5 (Pantothenic acid) | 0.097 mg | 1.94% |
| Vitamin C (Ascorbic acid) | 1.7 mg | 1.89% |
| Vitamin B3 (Niacin) | 0.294 mg | 1.84% |
| Vitamin B1 (Thiamin) | 0.018 mg | 1.50% |
| Vitamin A | 6 µg | 0.86% |
| Lipids | Amount | % DV |
|---|---|---|
| Fatty acids, total saturated | 0.012 g | 0.02% |
| Fatty acids, total polyunsaturated | 0.044 g | 0.26% |
| Palmitic acid 16:00 (Hexadecanoic acid) | 0.01 g | N/D |
| Stearic acid 18:00 (Octadecanoic acid) | 0.002 g | N/D |
| Fatty acids, total monounsaturated | 0.02 g | N/D |
| Oleic acid 18:1 (octadecenoic acid) | 0.02 g | N/D |
| Linoleic acid 18:2 (octadecadienoic acid) | 0.044 g |
*Above mentioned Percent Daily Values (%DVs) are based on 2,000 calorie diet intake. Daily values (DVs) may be different depending upon your daily calorie needs. Mentioned values are recommended by a U.S. Department of Agriculture. They are not healthbenefitstimes.com recommendations. Calculations are based on average age of 19 to 50 years and weigh 194 lbs.
Health Benefits of Cardoon
Cardoon is loaded with Vitamin B2, 1, 5, 3, 6, Vitamin C, potassium, manganese, copper, potassium, iron, selenium, magnesium, and zinc. Potassium helps in the functioning of nerves, muscles and prevents erectile dysfunctions. It also possesses luteolin, phytonutrient, caffeic acid, silymarin which prevents DNA damage by eliminating the free radicals that lead to cancer.
- Regulates fluid
The absence of sodium leads to entering the fluid to cells which causes it to burst. The intake of an adequate amount of sodium helps to maintain the balance of fluid outside and inside the cells. The sodium could be obtained from sea salt and vegetables.
- Assist athletes
The athletes lose the water and the number of electrolytes during strenuous activities. If the lost sodium is not replaced then the athletes may have hyponatremia and might experience the symptoms such as vomiting, confusion. Athletes should use the fluid with electrolyte replacement in very hot weather.
3. Prevent insomnia
Sleep disorder such as hyperactivity, anxiety, and restlessness is associated with the deficiency in magnesium. It is suggested that magnesium is essential to enhance relaxation and calm the brain. The addition of magnesium-rich foods may also help to treat insomnia.
- Reduce anxiety
The deficiency of magnesium affects the GABA cycle along with nervousness and irritability. The worsened deficiency leads to hallucinations and depression. Magnesium is essential for the functioning of the gut, brain, and other systems.
- Relieve headaches
The deficiency of magnesium helps to balance the neurotransmitters in the body. The studies have shown that the daily intake of 360-600 milligrams of magnesium lowers the frequency of migraine headaches by 42 percent.
- Enhance immunity
Iron is essential for the digestion and absorption of food nutrients. Iron also transports oxygen to the damaged areas such as damaged organs, tissues, and cells that are prone to diseases and infections.
- Assist growth and development
The iron deficiency slows down the function of normal motor and mental functions such as learning new information and the ability to connect with movement and activities.
- Digestion health
Potassium is essential to balance the level of fluid, water, and sodium in the digestive tract. The deficiency of potassium leads to constipation, bloating, and abdominal pain. This is caused due to the buildup of fluids which causes an imbalance in minerals. It eliminates harmful bacteria which reduces immunity.
- Prevent kidney ailments
The adequate intake of potassium reduces the formation of kidney stones. The low level of potassium is related to the high chances of kidney stones because the calcium is excreted in high amounts through urine which should be passed through the kidneys. The kidney ailments could be eliminated with the reduction of calcium in the urine.
- Prevents cancer
The studies report that the intake of high calcium helps to reduce the chances of rectal and colon cancers. More research is needed to recommend the supplements of calcium to prevent colon cancer but the consumption of foods rich in calcium also provides the same effect.
Traditional uses
- In traditional medicine, the leaves are used to treat chronic liver, hepatitis, gall bladder diseases, jaundice, late-onset diabetes, and arteriosclerosis.
- It is also used as a digestive aid and diuretic.
- They are believed to be effective for rheumatism and disperse stones in the internal organs.
- The leaves are used to enhance the function of the liver and gall bladder, vitalize the digestive juice secretion such as bile and reduce the level of blood cholesterol.
How to Eat
- Cardoon could be sautéed, braised, roasted, boiled, and added to stews or soups.
- It could be dipped in batter and deep-fried/baked with cream and butter.
- The Cardoon root is boiled and added to the salad. The stalks and leaves of Cardoon are consumed as salads or cooked.
- The leaves are used like celery in stews and soups.
Precautions
- The breastfeeding, pregnant women, and those having the obstruction biliary should avoid the use of Cardoon.
- Some people might experience allergic reactions and dermatitis.
References
