Jujube

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

Jujube contains only low levels of nickel. Jujube is one of the two fruits Nie found highest in nickel among China's five main deciduous crops, the other being the peach. No figure is published for it: the study gives an order, not values, and its own conclusion is that all five are safe to eat, the five together supplying no more than 1.1 per cent of the tolerable daily intake. Being at the top of a short list whose bottom is also low is what this level reflects.

Jujube contains only low levels of sorbitol. Jujube carries sorbitol: Hernández separated four sugars in Spanish jujube by HPLC — glucose, fructose, sucrose and sorbitol — and sorbitol was one of them. How much is not published, so this level records a presence and not an amount. The fruit is often sold dried, and drying removes water rather than polyol, so a handful of dried jujubes is a larger dose than the same weight fresh.

Jujube contains only low levels of FODMAPs. Jujube reaches this axis through its sorbitol, which is a polyol and so one of the letters FODMAP stands for. Hernández identified it among four sugars separated by HPLC without publishing how much of it there is, so the answer here rests on a presence rather than a serve size. Nothing is known here about its fructans or its fructose-to-glucose ratio. Amounts vary by brand and recipe, so always check the label of the exact product.