A new video series from Scientific American and Spektrum der Wissenschaftgives you a serving of science. In this episode, we take a look at something called inulin.
See the German-language version of this piece at Spektrum der Wissenschaft.
Have you ever heard of inulin? Even if you haven’t, you’ve likely eaten it.
It’s a naturally occurring form of dietary fiber.
You can find it in a wide variety of fruits, vegetables and herbs, including wheat, onions, bananas, leeks, artichokes and asparagus.
It’s said that cooking itself is really just chemistry – and for inulin, chemistry has given it some surprising culinary abilities across a range of foods.
Inulin belongs to a class of dietary fibers called fructans.
It helps plants store energy and is typically found in their roots.
Keep reading at Scientific American.