Chicory

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

Chicory contains moderate levels of salicylate. Chicory: the bitterness and the salicylate travel together here: the green outer leaves and the tip hold more than the pale heart, so trimming helps.

Chicory contains only low levels of FODMAPs. Chicory leaf is low in fructans, and the confusion on this axis comes from its root. The plant's ROOT is the industrial source of inulin — industrial inulin is sold as 'chicory inulin' — and chicory is a Compositae, the family a survey of fructooligosaccharides puts highest of all. But a family rank is not a food rank, and the leaf has been measured since: its fructans run around 0.1% of fresh weight, against 15 to 20% in the root, and the Monash app puts both endive and witloof in the green. The LEAF is the blanched head eaten as a salad; the root, ground for coffee or farmed for inulin, is a different food on this axis and stays high.

Chicory contains only low levels of oligosaccharides. Chicory leaf is low in fructans, and the confusion on this axis comes from its root. The plant's ROOT is the industrial source of inulin — industrial inulin is sold as 'chicory inulin' — and chicory is a Compositae, the family a survey of fructooligosaccharides puts highest of all. But a family rank is not a food rank, and the leaf has been measured since: its fructans run around 0.1% of fresh weight, against 15 to 20% in the root, and the Monash app puts both endive and witloof in the green. The LEAF is the blanched head eaten as a salad; the root, ground for coffee or farmed for inulin, is a different food on this axis and stays high. Amounts vary by brand and recipe, so always check the label of the exact product.