Cassava

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

Cassava contains moderate levels of oxalates. Cassava is moderate here, and it is the one vegetable on this list where the processing is not optional: it must be soaked, fermented or boiled to remove its cyanogenic compounds, and every one of those steps also takes soluble oxalate away. Safety and this axis pull the same way.

Cassava contains only low levels of salicylate. Low as the peeled root. Cassava must be peeled and cooked for unrelated safety reasons, so the salicylate-lowering step is already mandatory.

Cassava contains only low levels of nickel. Cassava is a root that stays in the ground for a year or more, but the processing it must have - peeling, soaking, cooking - to remove its cyanogenic compounds takes soluble minerals out with them. 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. Amounts vary by brand and recipe, so always check the label of the exact product.