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Nutritional value and chemical composition of Greek artichoke genotypes.

Food chemistry - 30 Nov 2018

Petropoulos Spyridon A, Pereira Carla, Ntatsi Georgia, Danalatos Nikolaos, Barros Lillian, Ferreira Isabel C F R

Abstract excerpt

The nutritional value and chemical composition of various artichoke genotypes cultivated in Greece were evaluated. Significant differences were detected in water content, as well as in fat, ash, protein and carbohydrate content. Proteins and carbohydrates were detected in high amounts in all the genotypes. Antioxidant activity was also varied between the studied samples. Palmitic and linoleic acids were the most...

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Identifiers

PMID: 29934171
DOI: 10.1016/j.foodchem.2017.01.159

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PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 6 Sept 2026. Manifest publication-graph-cohort-2026-09-06.1.

Source receipt: pubmed, retrieved 6 Sept 2026.

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