Inulin: a natural dietary fiber prebiotic

Inulin is a natural water-soluble dietary fiber, mainly derived from chicory root and Jerusalem artichoke. It has the characteristics of low calorie, low fat, low sugar, etc., and is widely used in food, health food and other fields. The molecular structure of inulin is similar to glucose, is a low-calorie sweetener, its sweetness is about 70% of sucrose, and the taste is slightly sweet. Inulin is also rich in polysaccharide substances, including fructan and inulin, which help to increase the beneficial flora in the gut and improve the intestinal environment, and is a highly respected health raw material.

Inulin, as a high-quality dietary fiber, mainly has the following nutritional values:

1. Improve the intestinal environment: the polysaccharides in inulin can increase the beneficial flora in the intestine, improve the intestinal environment and maintain intestinal health.

2. Supplement nutrients: Inulin is also rich in trace elements and minerals, such as calcium, iron, magnesium, zinc, etc., which helps to supplement the nutrients needed by the human body.

Inulin is widely used in health food. First of all, it can be used as a food additive to replace part of the sugar used in the production of cakes, drinks, candy and other foods, providing natural sweetness and taste. Secondly, inulin can be used as a prebiotic food ingredient to promote the proliferation of beneficial bacteria in the gut and improve intestinal health. In addition, inulin can also be used to make high-fiber meals to help the body achieve a more balanced diet.

The European Union issued regulations in 2015 approving inulin as a health claim for maintaining normal intestinal function in humans. The US FDA recognizes inulin as a recognized safe food and recommends a daily intake of dietary fiber. In China, the Ministry of Health has also approved inulin as a new resource food.

To sum up, inulin, as a natural and healthy dietary fiber, has a wide application prospect in the field of health food. Through reasonable processing methods, high-quality inulin can be obtained to provide high-quality raw materials for food, health care products and other fields. In the eating process, scientific eating methods should be followed, and if necessary, it should be eaten under the guidance of a doctor or nutritionist to give full play to its nutritional value and health benefits.

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