Beans

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

Yes — beans is high in FODMAPs. Beans are high here from GOS - raffinose, stachyose and verbascose - which no human enzyme can split. That is why beans affect everyone and not only the sensitive, and why the fix is mechanical rather than personal: soak, discard the water, cook in fresh water, discard that too.

Yes — beans is high in oligosaccharides. This is the galacto-oligosaccharide axis in its purest form: raffinose, stachyose and verbascose, the sugars the bean stores for germination. No human enzyme splits them - we have no alpha-galactosidase - so this is not a sensitivity some people have. Soaking and discarding the water is the only real remedy. Pulse oligosaccharides are water-soluble, and that is the practical point: the level here follows work on pulses AND on what cooking does to them, because soaking and boiling move part of them into water that is usually thrown away.

Yes — beans is high in nickel. Beans are among the legumes named as very high in nickel, which is why they go early on a low-nickel diet. Canning adds a second consideration - the food sits in contact with the can lining for months - but the beans were already high before they went in.

Beans contains only low levels of histamine. Beans carry little histamine dry, and boiling lowers it further - amines leach into the cooking water and are poured away. Sprouting does the opposite: a germinating seed produces amines as it wakes up, so sprouts are a different food here from the pulse they came from. Amounts vary by brand and recipe, so always check the label of the exact product.