Acorn squash
Acorn squash: moderate in salicylate and FODMAPs; low in oligosaccharides and fructose. If you're sensitive to any of these, check it against your profile before eating.
Intolerances
- SalicylateModerate
The salicylate is concentrated in the skin, and acorn squash is one of the few that people sometimes roast and eat skin-on. Peeling before cooking is the lever.
Sources· 1
- Scotter M.J. et al., Food Chemistry 105 (2007), free and acetyl salicylic acid in foods by GC-MS, and Venema D. et al., J Agric Food Chem 44 (1996), acetylsalicylic and salicylic acid in foods by HPLC
- FODMAPsModerate
Acorn squash carries mannitol, which sets it apart from pumpkin and butternut - the squash family does not answer as a family here. Mannitol dissolves in water, so boiling and draining takes part of it away, while roasting keeps every gram and concentrates it.
Sources· 1
- Muir J et al., J Agric Food Chem 55 (2007) 6619-6627 and 57 (2009) 554-565, fructans and short-chain carbohydrates measured in Australian vegetables and fruit
- OligosaccharidesFODMAPsLow
Acorn squash is high on the FODMAP axis for mannitol, a polyol, and carries little in the way of chains. The two axes disagree here on purpose - what helps against a polyol is not what helps against an oligosaccharide.
- FructoseFODMAPsLow
Acorn squash is starchy rather than sugary, and its fructose is balanced by glucose. Roasting caramelises some starch into sugar, which changes the taste more than the ratio.
- Histamine (+liberators / DAO inhibitors)None
Acorn squash is a winter squash, baked or roasted the day it is cut. A winter squash keeps for months, but it keeps intact and skin on, which is not the standing this axis counts — and it is a low-protein vegetable besides. Pickling or fermenting would make a different food of it.
Sources· 1
- Maintz & Novak, Am J Clin Nutr 2007
- TyramineNone
- SucroseNone
- LactoseFODMAPsNone
- SorbitolFODMAPsNone
- NickelNone
- OxalatesNone
- GlutenNone
Intolerance levels are based on our documented scientific sources. See sources →
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Frequently asked questions
Which intolerances does acorn squash affect?
Acorn squash is notable for salicylate, FODMAPs, oligosaccharides and fructose. Clear on histamine, tyramine, sucrose, lactose, sorbitol, nickel, oxalates and gluten.
Does acorn squash contain salicylate?
Acorn squash contains moderate levels of salicylate. The salicylate is concentrated in the skin, and acorn squash is one of the few that people sometimes roast and eat skin-on. Peeling before cooking is the lever.
Does acorn squash contain FODMAPs?
Acorn squash contains moderate levels of FODMAPs. Acorn squash carries mannitol, which sets it apart from pumpkin and butternut - the squash family does not answer as a family here. Mannitol dissolves in water, so boiling and draining takes part of it away, while roasting keeps every gram and concentrates it.
Does acorn squash contain oligosaccharides?
Acorn squash contains only low levels of oligosaccharides. Acorn squash is high on the FODMAP axis for mannitol, a polyol, and carries little in the way of chains. The two axes disagree here on purpose - what helps against a polyol is not what helps against an oligosaccharide.
Does acorn squash contain fructose?
Acorn squash contains only low levels of fructose. Acorn squash is starchy rather than sugary, and its fructose is balanced by glucose. Roasting caramelises some starch into sugar, which changes the taste more than the ratio. Amounts vary by brand and recipe, so always check the label of the exact product.
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