A report from the University of Lincoln has collated evidence from more than 90 published scientific papers illustrating the proven and suggested health benefits of inulin from chicory.
While most plants produce starch as a storage carbohydrate, chicory is unusual in that it produces inulin.
Inulin is not digested in the usual way but is fermented in the colon stimulating the production of probiotic bacteria, for example Bifidobacteria or Lactobacilli.
'I think this report proves that eating chicory in the UK could be at least as good for you as biologically fermented milk and much more natural with fibre, very low calories and great taste," said Robin Buck of chicory producer, Jack Buck Growers.
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