Inulin is a fibrous substance present in the roots of agave plant which uses it as a "water-saving" mechanism. Regardless of the original plant, this fiber is soluble in water, characteristic that distinguishes it from cellulose. Agave inulin has a particularly low glycaemic index and is therefore a good choice for those suffering from glycaemic problems. It is rich in fructan which resist hydrolysis by digestive enzymes, thanks to the anomerican configuration of carbon 2. Fructan is therefore identified as a non-digestible oligosaccharides. Thanks to the minimal hydrolysis of fruit, arbohydrates pass through the digestive system without being digested until they reach the colon. Inulin also increases the absorption of calcium and magnesium providing clear health benefits.