A fructan is a polymer of fructose molecules.
Fructans with short chain length are known as fructooligosaccharides.
Fructans with longer chains are termed inulins.
Fructans occur in foods such as agave, artichokes, asparagus, leeks, garlic, onions, yacon, jícama, and wheat.
Fructans are built up of fructose residues, normally with a sucrose unit , that is a glucose-fructose disaccharide.
Fructans are important storage polysaccharides in the stems of many grasses and confers freezing tolerance.
Fructan content of various foods: Artichoke, Jerusalem 16.0-20.0% Asparagus 1.4-4.1% Garlic 17.4% Onion 1.1-10.1%[ Rye (bran) 7% Rye (grain) 4.6-6.6% Wheat bread (white) 0.7-2.8% Wheat flour 1-4% Wheat pasta 1-4 %