Goji

Goji berries are high in oxalate and eaten dried, which means concentrated - and they are marketed as a daily addition to porridge and smoothies rather than as an occasional fruit. Daily and dried is the combination that matters on an axis that accumulates.

Goji berries are sold dried, which is why their salicylate lands here rather than with fresh berries. They are eaten by the spoonful as a topping, so the portion stays small if it stays deliberate.

Goji berries are sold dried, which concentrates their sugars several times over. A small handful is the usual portion and already a real dose.

A goji berry starts from a low-histamine fresh fruit, and drying concentrates rather than creates: the water leaves and everything else stays. Sun-dried fruit has had more warm hours than kiln-dried, which is the variable no label records.

Goji berries carry little tyramine. They reach the shelf dried, and drying is not fermenting: it removes the water bacteria need rather than giving them time in it.

Goji berries are low with a qualification worth knowing: dried, so the threshold is a small handful. Fruit is where this axis is least intuitive, because sweetness and FODMAP load are not the same measurement - what counts is the balance between the sugars, not how much sugar there is.

Goji berries carry a small amount of oligosaccharide, and they are eaten by the tablespoon rather than the handful. Their well-known polysaccharide content is a different, much longer molecule than the chains this axis counts. Fruit oligosaccharides are the part of this axis least visible on a label: they are not sweetness and not fibre in the usual sense, and two fruits that taste alike can differ several-fold. The level follows measurements made on fruit specifically.