ˈinyələ̇n noun
( -s )
Etymology: probably from German inulin, from New Latin Inula genus of plants (family Compositae) + German -in
: a tasteless white nondigestible polysaccharide that occurs usually in place of starch in many composite and other plants especially in the tubers or roots of Jerusalem artichoke, dahlia, or chicory, that on hydrolysis yields levulose, and that is used as a source of levulose and as a diagnostic agent in a test for kidney function