Almond butter

Almond butter is notable for oxalates, nickel, FODMAPs, histamine, oligosaccharides and salicylate. Clear on lactose, gluten, fructose, sorbitol, sucrose and tyramine.

Yes — Almond butter is high in oxalates. Almond butter concentrates the almond the way peanut butter concentrates the peanut, and almond is the higher of the two in oxalate. A tablespoon is about twenty almonds arriving without being chewed or counted.

Almond butter contains moderate levels of nickel. Almond butter is the whole nut ground to a paste - nothing removed, nothing added. It spreads thinly, which is the only reason its nickel sits below the almonds' own.

Almond butter contains only low levels of FODMAPs. Almond butter is built on a diluted or small-quantity ingredient, and the serving is what keeps it low. The FODMAP thresholds are set per portion rather than per concentration: a spoonful of a moderate ingredient and a bowl of a low one can land in the same place, which is how the same nut is high whole and low as a spread.

Almond butter contains only low levels of histamine. Almond butter is ground seed or nut with no fermentation step, so it starts low. The risk is rancidity rather than bacteria: an opened jar left warm goes off through oxidation, and that is a different spoilage from the one that makes histamine. Amounts vary by brand and recipe, so always check the label of the exact product.