The document discusses the cardoon plant, which resembles celery and has artichoke-like flowers. It is closely related to the artichoke. Cardoons are native to the Mediterranean region of Europe. The leaf ribs can be eaten boiled, fried, or raw. Preparing cardoons involves trimming and soaking them to prevent discoloration. Cardoons are high in fiber, potassium, and magnesium and can provide nutritional benefits.

1. Presented by mashola matome

2. cardoon

 Is a plant that looks like a big bunch of celery
 Its flower looks like artichoke

3. Cardoon

 The cardoon is closely related to the globe artichoke.
Both have heavily cut, coarse and silvery leaves that
are beautiful, and both perennial herbs.
 cardoons resemble a celery-size plant by about 14 to
16 inches

4. comparisons

Cardoon stems-celery
Cardoon flower-artichoke

5. origin

 It was found in central and western Mediterranean
region of europe

6. preparation

 The leaf ribs are eaten boiled , fried in meat juice or
in a grating dish with a white sauce
 Wear utility gloves to avoid staining your hand
 Trim them nicely
 Prepare a large bowl with enough water to soak
them after being trimmed
 Add 1 full table spoon of salt and lemon juice to
prevent discolouration

7. Benefits

 Cardoon is an excellent source of fibre and
potassium and good source of magnesium

8. Nutritional values (per 100 g)
200 µg Raw*  RDI**
Energy 13 kcal
Proteins 0.8 g
Carbohydrates 2.2 g
Fat 0.1 g
Fibres 2g 30 g
Sodium 23 mg
Potassium 400 mg 2,000 mg
Calcium 70 mg 800 mg
Vitamin B9 34 µg

9. 
 I am cardoon