Brussels sprouts

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

Brussels sprouts contains only low levels of salicylate. Brussels sprouts: low in salicylate, with the outer leaves slightly higher than the tight inner ones — trimming the loose outer layer is a small, free improvement.

Brussels sprouts contains only low levels of FODMAPs. Brussels sprouts are low at a normal serving and stop being low above one - the threshold is around about half a cup. That is the shape of this whole axis: it publishes serving limits rather than verdicts, because the fructan or polyol load scales with how much you eat and there is no amount that is free.

Brussels sprouts contains only low levels of oligosaccharides. Brussels sprouts carry a small amount of fructan, and their reputation for causing wind comes mostly from the sulphur compounds instead - a different molecule with a different mechanism. A few sprouts is low here; a plateful of them is where the chains start to count. Amounts vary by brand and recipe, so always check the label of the exact product.