What it is
A crisp Mexican root eaten raw — sweet, watery, and quietly one of the better prebiotics in the produce aisle.
Why your biology objects
Rich in inulin, a fermentable fibre that feeds bifidobacteria and yields short-chain fatty acids — a whole-food prebiotic, not an isolated one. One caution that never reaches your plate: only the root is food; the plant's seeds and pods carry rotenone.