Chicory root syrup is an exception in many ways compared to other syrups. It is made using a gentle method from chicory root and has a pleasantly sweet taste and thick consistency.
Chicory root syrup contains only 6% naturally occurring sugar, a high proportion of fiber and a low glycemic index – so after its consumption, there is no sharp increase in blood sugar as is the case with regular sucrose.
High fibre (inulin) content benefits the digestive system. Inulin is not absorbed in the small intestine, but travels to the large intestine, where it serves as food for beneficial bacteria. A daily intake of at least 12 g of chicory inulin can contribute to normal bowel function by increasing stool frequency.
Using enzymatic hydrolysis instead of traditional roasting ensures a consistently smooth texture and premium quality.
Thanks to its sweet taste and excellent nutritional values, chicory syrup is an absolutely phenomenal sweetener for every kitchen. Add it to your morning coffee, or use it in baked treats, sauces, or anywhere else you like.
 |
 |
| Vilgain Chicory syrup | Regular agave syrup |
|---|---|
Origin |
|
| Chicory root | Sap of the agave plant |
Main component |
|
| Inulin (prebiotic fibre) | Fructose (sugar) |
Taste |
|
| Delicately sweet, less intense | Very sweet, intense |
Glycaemic index |
|
| Low | Low |
Carbohydrate content |
|
| Approximately 6 g/100 g | Approximately 76 g/100 g |
Fibre content |
|
| Approximately 65 g/100 g | 0 g |
Energy |
|
| Approximately 160 kcal/100 g | Approximately 310 kcal/100 g |
Chicory root extract 100%.
Country of origin: EU.
100 g | |
Energy | 654 kJ / 162 kcal |
Fats | 0 g |
- of which of saturates | 0 g |
Carbohydrates | 6 g |
- of which sugars | 6 g |
Fibre | 69 g |
Protein | 0 g |
Salt | 0 g |
