Jackfruit

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

Jackfruit contains moderate levels of FODMAPs. Jackfruit answers differently depending on which one you meant. The ripe yellow fruit is fructose-dominant and moderate; the unripe green fruit sold as a meat substitute is starchy, barely sweet, and a different food on this axis.

Jackfruit contains moderate levels of fructose. Jackfruit is fructose-dominant but eaten in pieces rather than whole, and the unripe fruit used as a meat substitute is a different thing again - it is starchy and barely sweet.

Jackfruit contains only low levels of oligosaccharides. Jackfruit's FODMAP level comes from its sugars rather than from chains, and the fruit carries little oligosaccharide either ripe or green. Which jackfruit is on the plate changes the sugar answer and not this one. 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.

Jackfruit contains only low levels of sucrose. Jackfruit carries its sugar mostly as free glucose and fructose rather than as sucrose, so there is little for sucrase to split. Sweetness and sucrose content are not the same measurement, and this fruit is the proof. Amounts vary by brand and recipe, so always check the label of the exact product.