Botanical Name: Helianthus tuberosus
There are three types of dietary fiber - soluble, insoluble and resistant starch. Inulin is a soluble plant fiber with the ability to absorb a high amount of liquid and has a natural resistance to enzymes produced by humans. Once dissolved, it forms a gelatinous material.
Inulin is also considered a “prebiotic” fiber, a nondigestible plant-based ingredient that promotes the growth of beneficial microorganisms in the intestines. Other plants that naturally contain high amounts of inulin include chicory, wheat, onions, leeks, bananas, garlic, asparagus and Jerusalem artichokes. Beyond its prebiotic properties, Jerusalem artichokes are rich with iron, potassium, vitamin C and B.
Production: washing & cutting - extracting & refining - evaporating & crystallizing
Qualities: Dietary fibers such as inulin are known to improve bowel functions and gut health, curb appetite, help maintain heart health by influencing lipid metabolism, benefiting diabetes by stabilizing blood sugar, and improve bone density by increasing calcium and magnesium absorption.
Common use: Inulin has a slightly sweet taste with a low glycemic index making it a great sugar replacement for people with candida and diabetes. Use in baked foods, raw foods, cereals, bars, dressings, smoothies, etc.
It can also be used as a dietary supplement or prebiotic formulation.
Storage: Store in a cool, dark, dry place
Disclaimer: this information is for educational purposes only and has not been evaluated by the FDA or CFIA. It is not intended to diagnose, treat, cure, or prevent any disease. This product has been packaged in the same facility as peanuts, tree nuts, wheat, soy, and other potential allergens.