Prebiotics are mostly non-digestible fibers and short-chain carbohydrates found in foods like onions, garlic, leeks, asparagus, bananas (especially less-ripe), oats, wheat, barley, soybeans, and legumes. Your small intestine doesn't break them down well, so they reach the colon largely intact.
In the colon, gut bacteria ferment prebiotics. This fermentation process helps beneficial microbes multiply and produces compounds like short-chain fatty acids (SCFAs), including butyrate, acetate, and propionate. These compounds help support the gut lining, digestion, and a balanced microbial environment.
Because your microbiome composition differs from person to person, the same prebiotic can lead to different bacterial responses. Some people may notice changes in stool consistency or gas, especially if they increase intake too quickly.