Exploration of Foods and Foodomics

Table 1. Inulin in plant sources.

Plant source	Plant part	Inulin content (%, fresh weight)	Degree of polymerization	References
^*Jerusalem artichoke	Tuber	16–20	2–35	[15–17]
Chicory roots	Roots	14–90	7–15	[15, 18–20]
Dahlia	Tuber	42	13–23	[19, 21]
Garlic	Bulb	9–17	36	[22, 23]
Jicama	Tuber	21	36	[24, 25]
^**Agave	Leaves	48–78	25–34	[26, 27]
Onion	Bulb	2–4	4.1	[28]
Yacon	Tuber	2–4	2–10	[29, 30]

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^* The reported values represent ranges described in the cited studies and may vary depending on cultivar, processing conditions, extraction method, and the basis of calculation. ^** Reported inulin content obtained under different ultrasound-assisted extraction conditions.

Declarations

Author contributions

SSS: Conceptualization, Investigation, Writing—original draft, Writing—review & editing. AD, NP, and SKS: Conceptualization, Investigation, Project administration, Software, Supervision, Validation, Visualization, Writing—review & editing. All authors read and approved the submitted version.

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The authors declare that they have no conflicts of interest.

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