Mushroom

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

Yes — mushroom is high in FODMAPs. Mannitol is the mushroom's own osmolyte - what it makes to hold water and survive drying - so it is not an impurity that better farming would remove. It is water-soluble, which is the one lever available: tinned mushrooms leave much of it in the brine and measure well below fresh ones.

Mushroom contains moderate levels of sorbitol. Mushrooms carry mannitol, sorbitol's near neighbour, which is why a polyol profile flags them. Canned mushrooms are lower - the polyol leaches into the brine and is poured away.

Mushroom contains only low levels of histamine. Mushroom is low when fresh, and that qualifier does more work here than usual. Mushrooms are mostly water and spoil from the inside, and it is that spoilage that builds histamine; a fresh one is low, one that has darkened in the fridge is not. Dried mushrooms have spent weeks doing exactly what drying does.

Mushroom contains only low levels of tyramine. Mushroom is low in tyramine fresh. Mushrooms have been surveyed processed and unprocessed, and it is the processing that moves them - dried, pickled or left to darken, they carry more than they did in the punnet. Amounts vary by brand and recipe, so always check the label of the exact product.