These are usually from PRC, so I avoid them and just use fresh local garlic that you lightly crush with the broadside of a knife and the peel just falls off negating the need for prepeeled.

For inulin there's the research site 'American Gut' also geneticist Tim Spector's book about foods rich in inulin like sun chokes, leeks, onions, etc. Spector and the American reseacher guy have a documentary on YouTube about a Tanzanian hunter gatherer tribe with the world's most diverse gut microbes who basically only eat meat, berries and tube roots they dig up if anybody is interested.

They're not very good (though they work well for garlic confit, where you cook the bejezus out of them anyways).