Bell pepper

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

Bell pepper contains moderate levels of FODMAPs. Bell pepper depends on the colour, and the colour is the ripeness. Green is picked early and is the low one; red has ripened on the plant and carries excess fructose with it. Yellow and orange sit between. Same vegetable, three answers on one shelf.

Bell pepper contains only low levels of salicylate. Bell pepper: low as a fresh vegetable, but this is the same plant that becomes paprika: dried and ground, it moves to the top of the salicylate scale.

Bell pepper contains only low levels of fructose. Bell pepper is botanically a fruit and carries a little fructose, balanced by glucose. Red peppers are riper and sweeter than green, but neither reaches a level that matters.

Bell pepper contains only low levels of oxalates. Bell pepper is low in oxalate, and the usual preparation trims it further: the seeds and the white ribs - the parts a plant loads first - are cut away, and what goes in the pan is flesh. Raw, roasted or stuffed, this axis has little to say about it. Amounts vary by brand and recipe, so always check the label of the exact product.