Galia melon

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

Galia melon contains moderate levels of histamine. Galia melon is a hybrid of cantaloupe and honeydew and behaves like both - a mild liberator whose real variable is how long ago it was cut. Its skin turns from green to yellow as it ripens, which is the one melon on this list that tells you its age from the outside. The Swiss list this axis leans on puts melons other than watermelon at 0 of 3 — compatible, no symptoms expected at usual intake — with a question mark for thin evidence and the note “suspected occasional histamine liberator effects”. The grouping here rests on a suspicion its own source rates as mild.

Galia melon contains moderate levels of salicylate. Like other melons, the salicylate per gram is not high but the serving is: melon is eaten in wedges, not slices. Portion is the whole lever here.

Galia melon contains only low levels of FODMAPs. Galia melon is low at a slice and climbs steeply with the bowl. Melons are eaten in volume because they are mostly water, which is exactly the habit that turns a low-FODMAP fruit into a high-FODMAP serving. Watermelon is the cautionary example: same family, and high.

Galia melon contains only low levels of oligosaccharides. Galia melon is a cross of cantaloupe and honeydew, and sits between them here as it does in flavour. Muir detected fructans in melon without naming the variety, at 0.21 to 0.46 g per 100 g measured across four fruits. A wedge is a small amount of anything; it is the habit of eating melon in quantity, because it is mostly water, that moves it. Amounts vary by brand and recipe, so always check the label of the exact product.