The fact that a drink from the root of chicory is drunk instead of coffee, I learned quite recently. When I read how useful chicory is, I was surprised that I had never heard of it before.
Chicory root contains 60% (dry weight) of inulin, a polysaccharide that is widely used in nutrition as a substitute for starch and sugar. Inulin promotes the assimilation (absorption by our body from food) of calcium and magnesium, helps the growth of intestinal bacteria. It is considered a form of soluble fiber by nutritionists and is sometimes categorized as a prebiotic.
Chicory root contains organic acids, vitamins B, C, carotene. For medicinal purposes, decoctions and tinctures from chicory roots are used, which increase appetite, improve digestion, calm the nervous system, and help the heart. In folk medicine, it is used for diseases of the liver, spleen, and kidneys. Chicory has tonic properties.
It turns out that chicory has been used for a long time as a “healthy” substitute for coffee, since it not only tastes like it, but also invigorates in the morning.
Chicory can now be found in a variety of forms: instant powder or teapot-infused granules. There are drinks with other herbs and flavors added.