The content of TP measured by the FC method is shown in Table
3. At the autumn harvest the content of TP in raw tubers was
between 264.0 and 278.3 mg GAE/100 g DM, whereas it was between
44.4 and 79.3 mg GAE/100 g DM at the spring harvest. The
contents of TP have previously been determined in different varieties
of raw, unpeeled Jerusalem artichoke tubers and contents between
3.8 and 22 mg GAE/100 g FW were reported (Seljåsen &
Slimestad, 2007; Takeuchi & Nagashima, 2011). The data on TP in
Table 3 correspond to 47.6 and 48.2 mg GAE/100 g FW in autumn
and 12.5 and 16.0 mg GAE/100 g FW in spring (data not shown).