Jicama

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

Jicama contains only low levels of FODMAPs. Jicama is genuinely low: a root that stores inulin, but in a form measured low at a serving. Vegetables split on this axis by which organ you eat - storage organs like onion and garlic hoard fructans, while leaves, stems and young shoots do not. Knowing which part of the plant is on the plate answers most of the question.

Jicama contains only low levels of oligosaccharides. Jicama does store inulin, unlike the other roots here - but the measured amount at a normal serving stays low, and it is eaten raw in slices rather than by the bowl. It is the one low root on this axis that is low by quantity rather than by chemistry. 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. Amounts vary by brand and recipe, so always check the label of the exact product.