Artichoke heart
Other names artichoke bottom, artichoke hearts
Artichoke heart: moderate in FODMAPs, fructose, oligosaccharides and salicylate; low in histamine, tyramine, nickel and oxalates. If you're sensitive to any of these, check it against your profile before eating.
Intolerances
- FODMAPsModerate
The heart is what survives trimming, and the inulin is spread through the whole globe rather than concentrated in the leaves - so a heart carries proportionally as much. Jarred hearts have been boiled, and fructans are water-soluble: drained hearts measure below fresh ones, which is the one preparation that helps here.
Sources· 2
- 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
- Tuck C et al., J Hum Nutr Diet 31 (2018), FODMAP content of common plant-based and processed foods
- FructoseFODMAPsModerate
Artichoke hearts concentrate the question: the heart is what is left after the leaves and choke are trimmed away, and it is eaten in one go rather than leaf by leaf. Jarred hearts have also sat in brine, and some of the fructose leaches out into it - so drained hearts measure lower than the whole vegetable at the same weight. The drained-hearts effect is measured in the same processed-food survey.
Sources· 1
- Tuck C et al., J Hum Nutr Diet 31 (2018), FODMAP content of processed foods
- OligosaccharidesFODMAPsModerate
Same reason as the FODMAP level: artichoke inulin. The heart is the part sold in jars, and jarring helps - inulin is water-soluble and part of it leaves for the brine. The fresh whole artichoke sits higher.
- SalicylateModerate
The heart is the trimmed centre of the artichoke, and jarred hearts are usually packed in vinegar and herbs, which adds back some of the salicylate the trimming removed.
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
- Histamine (+liberators / DAO inhibitors)Low
Artichoke heart carries no meaningful histamine and does not liberate any. Fresh vegetables are the reliable ground on this axis - it is fermenting them, or letting them sit, that changes the answer.
Sources· 1
- SIGHI — Swiss Interest Group Histamine Intolerance, food-compatibility list, for the entry, its rating and its letters
- TyramineLow
Artichoke heart is low. The heart is the bud trimmed to its tender centre, and the tin or jar means it was cooked and packed in acid - cooked, sealed, no fermentation anywhere. The few surveys that measured vegetables for tyramine put the leafy and green ones at the bottom of their range.
Sources· 1
- Ly D. et al., J Med Food 11:2 (2008) 385-389, and Simon-Sarkadi L. et al., Z Lebensm Unters Forsch 198 (1994), tyramine in vegetables
- NickelLow
Artichoke hearts are the tenderest part of the plant, and they are usually sold in jars or cans. The brine is the thing to watch here - acid in contact with metal for months pulls a little out of the container. The nickel here follows a survey of heavy metals in VEGETABLES. A vegetable takes up what its soil holds, so a figure of this kind describes the growing region as much as the plant.
Sources· 1
- Guerra F. et al., Scientia Agricola 69:1 (2012) 54-60, heavy metals in vegetables
- OxalatesLow
Artichoke hearts are the tenderest part, trimmed of everything that would have carried more. Jarred hearts are also boiled before packing, and boiling takes soluble oxalate away with the water.
Sources· 1
- Noonan S.C. & Savage G.P., Asia Pac J Clin Nutr 8:1 (1999) 64-74, oxalate content of foods and its effect on humans
- LactoseFODMAPsNone
- GlutenNone
- SorbitolFODMAPsNone
- SucroseNone
Intolerance levels are based on our documented scientific sources. See sources →
Note about this food
Artichoke hearts have a MODERATE FODMAP rating because tolerance depends heavily on serving size. A ½ cup (75g) serving contains high amounts of FODMAPs and may cause symptoms, while a ⅓ cup (50g) serving is low FODMAP and suitable for most people with IBS Fructose: this vegetable contains fructose and fructans that can trigger symptoms in fructose malabsorption, but it is dose-dependent, so a small portion is often tolerated. Eating it with a glucose source improves fructose absorption.
React to FODMAPs? Check these too
More in Vegetables
Artichoke
Bamboo shoots
Beetroot
Bitter gourd
Black beans
Broccoli
Brussels sprouts
Cabbage
Carrot
Cassava
Cauliflower
Celery
Frequently asked questions
Which intolerances does Artichoke heart affect?
Artichoke heart is notable for FODMAPs, fructose, oligosaccharides, salicylate, histamine, tyramine, nickel and oxalates. Clear on lactose, gluten, sorbitol and sucrose.
Does Artichoke heart contain FODMAPs?
Artichoke heart contains moderate levels of FODMAPs. The heart is what survives trimming, and the inulin is spread through the whole globe rather than concentrated in the leaves - so a heart carries proportionally as much. Jarred hearts have been boiled, and fructans are water-soluble: drained hearts measure below fresh ones, which is the one preparation that helps here.
Does Artichoke heart contain fructose?
Artichoke heart contains moderate levels of fructose. Artichoke hearts concentrate the question: the heart is what is left after the leaves and choke are trimmed away, and it is eaten in one go rather than leaf by leaf. Jarred hearts have also sat in brine, and some of the fructose leaches out into it - so drained hearts measure lower than the whole vegetable at the same weight. The drained-hearts effect is measured in the same processed-food survey.
Does Artichoke heart contain oligosaccharides?
Artichoke heart contains moderate levels of oligosaccharides. Same reason as the FODMAP level: artichoke inulin. The heart is the part sold in jars, and jarring helps - inulin is water-soluble and part of it leaves for the brine. The fresh whole artichoke sits higher.
Does Artichoke heart contain salicylate?
Artichoke heart contains moderate levels of salicylate. The heart is the trimmed centre of the artichoke, and jarred hearts are usually packed in vinegar and herbs, which adds back some of the salicylate the trimming removed. Amounts vary by brand and recipe, so always check the label of the exact product.
Check any product in seconds
Scan a barcode with the Yllo app and see straight away whether a product fits your intolerances.