Chicory Root

Overview

Chicory root is a concentrated source of inulin, a fermentable prebiotic fibre supporting Bifidobacterium and related taxa [1]. Prebiotic fibres have been studied for gut–brain axis markers including cortisol response [2].

Within the BRAIN Diet framework, chicory root (and inulin ingredients) support fermentable-fibre diversity; typical use is as roasted drink or inulin additive rather than whole-root bulk intake [1,2].

Key Nutritional Highlights

• High inulin content — fermentable prebiotic fibre [1].
• Prebiotic intake studied for cortisol and emotional-bias endpoints [2].
• Roasted chicory beverage is caffeine-free coffee substitute.
• Introduce gradually to limit fermentative GI discomfort.

Food Context

Synergies

• Part of diverse prebiotic fiber strategy

Preparation

• Can be consumed as root vegetable or coffee substitute
• High inulin content
• Supports Bifidobacterium and Akkermansia

Recipes

no recipes found

Nutrient Tables (per 100 g)

Core nutrients

Nutrient	Amount per 100 g	% RDA per 100 g
Energy	23 kcal	—
Protein	1.7 g	—
Total fat	0.3 g	—
Saturated fat	0.1 g	—
Carbohydrates	4.7 g	—
Fibre	4 g	—

Reference intakes: US Dietary Reference Intakes for adults (19–50 years; using the higher of male/female values where they differ).

Data provenance (core / micronutrient panel): USDA FoodData Central, Chicory greens, raw, FDC ID 169992, API, per 100 g edible portion, last checked 2026-03-14

Substances

No nutrition data yet and no editorial substances. Add tags (from the Overview) and/or populate the nutrition table so substances appear here.

References

[1] High inulin content — fermentable prebiotic fibre. Pouille & Ouaza 2022. Chicory: Understanding the Effects and Effectors of This Functional Food

[2] Prebiotic intake studied for cortisol and emotional-bias endpoints. Schmidt & Cowen 2015. Prebiotic intake reduces the waking cortisol response and alters emotional bias in healthy volunteers