Artichoke, Mediterranean White Artichoke , Fresh Vegetable

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US$ 4,36 - US$ 4,64 / Kilogram | 1000 Kilogram/kg (Min. Order)
Hoeveelheid(kg) 1 - 8000 >8000
Geschatte tijd (in dagen) 30 Onderhandelbaar
Verdachte activiteit rapporteren
Snelle gegevens
type product:
The whole Artichoke
teelt soort:
Grootte( cm):
ISO 9001 / ISO 22000
plaats van herkomst:
naam van het merk:
Violet Artichoke
Product Type:
Vegetable name:
White Artichoke
Top Grade
Newest Crop
8000 Kilogram/Kilograms per Week
Verpakking en verzending
Open Top Carton 3 kg Verzonden door Air
Rades, Tunis, Tunisia
Levertijd: :
Hoeveelheid(Kilograms) 1 - 8000 >8000
Geschatte tijd (in dagen) 30 Te overleggen

Artichoke. Mediterranean Fresh White Artichoke. 2019 Fresh and Healthy Vegetable



The artichoke, originates from the Mediterranean region . Artichoke is a perennial vegetable plant, whose head is formed of a receptacle ("bottom") surrounded by, leaves ("bracts») and their scientific classification is Cynara cardunculus. 


The energy intake of the artichoke is moderate (40 kcal / 100 g); it is at the same level as that of the carrot.


Its mineral contribution is very interesting. The artichoke is well supplied with potassium (385 mg / 100 g) and phosphorus

(95 mg / 100 g). Likewise, its calcium (47 mg / 100 g) and magnesium (31 mg / 100 g) content is higher than in most vegetables.

All these minerals are often deficient and yet essential to the proper functioning of the body.


Artichokes also provide a wide range of vitamins, especially group B vitamins and vitamin C, anti-oxidant and anti-fatigue

(8 mg / 100 g, 10% of daily need.


*/ Nutritional Values :

Calories  It provides the human body with 47 Calories which helps in balancing his daily meal.   
Dietary Fiber Dietary-fiber helps control constipation conditions, decreases bad or "LDL" cholesterol levels by binding to it in the intestines and help cut down colon cancer risks by preventing toxic compounds in the food from absorption.
Folic acidScientific studies have proven that adequate levels of folates in the diet during the pre-conception period, and during  early pregnancy may help prevent neural tube defects in the newborn baby.
Vitamin CRegular consumption of foods rich in vitamin-C helps the human body develop resistance against infectious agents
Cholesterol the consumption of 1,280 mg of standardized artichoke leaf extract – for a period of 12 weeks – showed a modest decrease in total cholesterol levels. 
CalciumIt helps in building and maintaining strong bones. 



Cancer PreventionArtichokes have the highest antioxidant levels out of all vegetables. Their antioxidant ability comes from their high levels of quercetin and rutin, two specific antioxidants that have been proven to reduce the chances of developing cancer.
Improves Heart HealthCertain ingredients in their leaves have been found to reduce the levels of bad cholesterol (LDL) and increase the levels of good cholesterol
Regulated Blood PressureArtichokes are rich sources of potassium, the essential mineral that has an impact on numerous organ systems throughout the body. they act as a vasodilator and are particularly useful for those already taking hypertension medicine to prevent the effects of potassium deficiency
Improves Liver HealthTwo antioxidants found in artichokes, cynarin, and silymarin, have been shown to improve the overall health of the liver by reducing the presence of toxins and facilitating their elimination from the liver and the body.
Hangover CureIt reduces the levels of toxins in the blood by eliminating them quickly. Some people choose to chew on a few artichoke leaves after a night of heavy drinking.
Prevention of Birth DefectsThe high levels of folic acid found in artichokes can prevent neural tube defects from occurring in newborns.
Improves Brain FunctionTheir quality as a vasodilator allows more oxygen to reach the brain for elevated cognitive function.


Folates68 µg17%
Niacin1.046 mg6.5%
Pantothenic acid0.338 mg7%
Pyridoxine0.116 mg9%
Riboflavin0.066 mg5%
Thiamin0.072 mg6%
Vitamin C11.7 mg20%
Vitamin A13 IU0.5%
Vitamin E0.19 mg1%
Vitamin K14.8 µg14.8 µg12%


PrincipleNutrient ValuePercentage of RDA
Energy47 Kcal2%
Carbohydrates10.51 g8%
Protein3.27 g6%
Total Fat0.15 g0.5%
Dietary Fiber5.4 g14%


*/ How to cook Artichokes : 


Step 1 : Wash the Artichokes Wash artichokes just before cooking. If you wash artichokes before storing, the moisture could cause them to spoil more rapidly.

Step 2 : Slice off the stem

end of each artichoke 

Cut off and discard the end of the stem. Or remove the entire stem at the base if you plan to serve the artichokes standing upright
Step 3 : Remove outer leaves Peel off the outer set of leaves closest to the stem.
Step 4 : Remove the Top from each Artichoke  If you are stuffing the artichokes or simply want to remove the majority of the prickly leaf tips for safer eating, trim the top off of each artichoke. To do this, use a sharp, sturdy knife to cut off about 1 inch from the pointed top of each artichoke.
Step 5 : Trim leaf tipsTo remove the remaining prickly tips from the outer leaves, use scissors to cut off each leaf tip.

- Bruch all cut edges with lemon juice to prevent browning.

Step 6 : Boil or steam the Artichokes

To boil artichokes:

·         Fill a large stainless-steel or enameled pot with lightly salted water; bring to boiling.

·         Add artichokes and return water to boiling.

·         Reduce heat; simmer, covered, for about 20 to 30 minutes or until you can easily pull out a leaf from the center of an artichoke.

To steam artichokes:

·         Fill a large stainless-steel or enameled pot with 1 inch of water.

·         Place a steamer basket inside the pot.

·         Bring the water to boiling.

·         Using tongs, place artichokes, stem side down, in the steamer basket.

·         Reduce heat to simmering, cover the pot, and allow artichokes to steam about 20 to 25 minutes or until you can easily pull out a leaf from the center of artichoke.

Step 7 : Peel the Artichokes

To eat a whole cooked artichoke: Break off each leaf one at a time; dip the leaf into melted butter, mayonnaise, or some other sauce and draw the base of the leaf through your teeth to remove the tender portion. After all the leaves have been removed, scrape off the inedible prickly "choke" to expose the inner artichoke heart. The heart is now ready to cut into pieces and enjoy.

To use the cooked artichoke heart in a recipe: Peel leaves from artichokes. Scrape off the inedible prickly "choke" to expose the heart. Cut the heart in half or as directed in a recipe.



Shipping Info
Shipping by Air (1hour - 36 Hours depends on destination)
3Kg / Open Top Carton  
Pallet =72 Open Top Carton







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