Dried fig

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

Yes — dried fig is high in FODMAPs. Dried figs concentrate a fruit that was already over the line fresh, and they carry fructans as well as excess fructose. One dried fig is roughly the limit, which is less than most people put on a cheeseboard.

Dried fig contains moderate levels of nickel. Dried figs concentrate what the fresh fruit held, and figs hold more than most - the seeds and skin are eaten with the flesh, and that is where the metal sits. Drying is the whole question for nickel: water leaves and everything else stays, so a dried fruit carries the metal concentrated by weight. The level here follows a study of trace elements in DRIED fruit for that reason.

Dried fig contains only low levels of oxalates. Dried figs are low in oxalate, with two things working in opposite directions: drying concentrates, as for every fruit, and a fig is eaten with its hundreds of tiny seeds - the part a plant loads first. The serving stays a few figs, and that is what keeps the total low. Amounts vary by brand and recipe, so always check the label of the exact product.