## 3 Aspects Regarding the Nutritional Dynamics and Harvest Variability of Jerusalem
\begin{table}
\begin{tabular}{c c c} \hline \hline \multirow{2}{*}{**Nutrient**} & \multicolumn{2}{c}{**Determined**} \\ \cline{2-3}  & **In Aerial Parts** & **In Tubers** \\ \hline DM, \% as fed & 32.3 & 16.8–28.2 \\ \hline CP, \%DM & 7.0–23.0 & 6.6–8.3 \\ \hline CF, \%DM & 11.2–17.8 & 3.8–6.6 \\ \hline NDF, \%DM & 34.1–51.0 & 8.5–9.5 \\ \hline ADF, \%DM & 23.3–41.2 & 5.3–6.0 \\ \hline Lignin, \%DM & 11.0–12.0 & 0.9–1.2 \\ \hline EE, \%DM & 1.6–3.4 & 0.5–1.4 \\ \hline Ash, \%DM & 8.0–18.5 & 5.8–6.1 \\ \hline GE, MJ/kg DM & 16.8 & 17.1 \\ \hline Calcium, g/kg DM & 16.8–20.2 & 1.4–2.1 \\ \hline Phosphorus, g/kg DM & 2.8–3.9 & 2.9–3.5 \\ \hline Potassium, g/kg DM & - & 22.7 \\ \hline Magnesium, g/kg DM & 4.0–6.2 & 1.8 \\ \hline Zinc, g/kg DM & 40.0–50.0 & 0.013 \\ \hline Iron, g/kg DM & 110–150 & 0.039 \\ \hline \hline \end{tabular} DM, dry matter; CP, crude protein; CF, crude fiber; NDF, nitrogen detergent fiber; ADF, acid nitrogen fiber; EE, ether extract; GE, gross energy. Data on proximal composition of Jerusalem artichoke adapted from [PERSON] et al. [60] and Feedipedia, a program by INRAE, CIRAD, AFZ, and FAO, [[https://www.feedipedia.org/node/544](https://www.feedipedia.org/node/544)]([https://www.feedipedia.org/node/544](https://www.feedipedia.org/node/544)) (accessed on 21 July 2023).  
\end{table} 
Table 1: Proximal composition of Jerusalem artichoke’s aerial parts and tubers (per 100 g/fresh weight). fiber/100 g dry matter, 7.1-8.1 mg vitamin C/100 g, 218-225.9 mg total polyphenols/100 g, 45.8-47.4 g fructans/100 g dry matter, 0.47-0.65 g glucose/100 g dry matter, and 13.4-14.5 g sucrose/100 g dry matter. The research unveiled significant variations in the content of the analyzed components, which were dependent on both the variety and harvest time of the tubers. Tubers harvested in spring exhibited higher amounts of glucose, fructose, sucrose, dietary fiber, phenolic compounds, and nitrate (V). Conversely, tubers harvested in autumn showed higher levels of fructans, vitamin C, and nitrate (III). The fiber content of J.A. tubers ranges from 11.4 to 20.8 g per 100 g of dry matter. This fiber mainly consists of cellulose, hemicellulose, pectin, and lignins, which are linked to cellulose but are composed of phenylpropan alcohol instead of monosaccharides ([PERSON] et al. [55]). [PERSON] et al. [55] reported that the best harvesting interval for J.A. forage to achieve tubers with the highest yearly yield, water-soluble carbohydrates, and digestibility was every 120 days, while the highest nutritive value and yield of the forages were observed when harvesting J.A. every 60 days, with the DM biomass of 27.16 t/ha, CP of 98.6-145 g/kg DM, and OM digestibility between 0.607 and 0.691. The average value of the ME (MJ/kg DM) of J.A. tubers ranged from 12.1 to 12.6, depending on whether the tubers were harvested from plots with four, three, or two forage cuts per year. According to [PERSON] and [PERSON] ([PERSON] and [PERSON] [54]), J.A. aerial parts exhibited higher total digestible nutrient levels while having lower protein concentrations compared to alfalfa (_Medicago sativa_ L.). Thus far, the studies presented provide evidence that the properties of Jerusalem artichoke depend on various influencing factors, making these factors important to take into consideration (e.g., climate, cultivar [53], harvesting [55], technology, and growing conditions [65]) when assessing its nutritional value and potential applications. Furthermore, as demonstrated, the tubers and leaves of Jerusalem artichoke exhibit diverse nutrient compositions, and their utilization in farm animal diets can be optimized by taking into account both their nutritional content and growth development stage. Figure 1 presents the amino acid content of both the aerial parts and tubers of J.A. The literature regarding the amino acid content in J.A. is limited. [PERSON] et al. [64] analyzed red variety J.A. tubers, and observed variations in amino acid composition, influenced by cultivar and storage time.