They’re just as important as probiotics! –

Root Vegetables

Root vegetables tend to be high in inulin, fructooligosaccharides and resistant starch. This group includes true roots, as well as bulbs. Examples include onions, leeks, garlic, jicama, Jerusalem artichokes and chicory root.Onions and garlic can be added to a variety of dishes to boost intake of prebiotics. Jerusalem artichokes and leeks are delicious roasted, while jicama is great raw in salads or baked like French fries.Human and animal studies have shown that root vegetables can positively impact the gut biome.

One study found that after 40 days pigs fed inulin or Jerusalem artichoke had higher levels of short-chain fatty acids in the colon. The Jerusalem artichoke group also saw increases in beneficial Bifidobacterium spp. bacteria (6).Also, in one small human study, volunteers who drank juice shots fortified with inulin from Jerusalem artichoke had significantly greater increases in probiotic bacteria than those who drank plain juice (7).

Source: What Are Prebiotics? A Detailed Look at Prebiotic Foods and Fiber