Good day Mr. Jelínek,
is inulin present in onions and garlic in their raw state or also after cooking? If in both states, what are the losses after cooking?
Inulin is the soluble fiber fraction found in onions and garlic, and it is present in quite significant amounts. Thermal processing does not affect its content in foods; however, from a practical standpoint, we are capable of consuming a larger amount of it in cooked garlic and onions than in their raw state.
Questions answered by
Mgr. Martin Jelinek
Lecturer and author of the educational system
Nutrition educator, lecturer, and author of the educational system and the ZOF learning application.
Mgr. Martin Jelínek has been systematically involved in nutrition education since 1999. He is the founder of ATAC, the educational company behind NutriCourses, and the author of an educational system focused on nutrition, healthy lifestyle, and the practical application of nutrition knowledge.
He graduated from the Faculty of Science at Masaryk University in Brno. Throughout his professional career, he has combined nutrition, education, and the practical application of acquired knowledge. His educational system also includes the ZOF (Zone of Optimal Functioning) learning application, where students turn theory into practical work with meal plans.
In 2007, he launched the first intake of a six-month course focused on the education of nutrition advisors. Over time, this course became the foundation for the further development of the educational system and a range of specialised courses.