Onion powder

Onion powder is the labelling problem more than the FODMAP dose. It hides behind "spices", "seasoning" and "natural flavouring" on ingredient lists, which means a crisp, a stock cube or a marinade can carry it without ever naming it. Read for the category, not the word.

Same reason as the FODMAP level: concentrated onion fructans, and a label that often does not name them. "Spices" and "natural flavouring" can both mean onion powder, and neither word appears on any elimination list.

Onion powder is dehydrated onion, sweeter than the fresh bulb by concentration. Spices are used in pinches, so even a concentrated fructose content arrives in an amount too small to matter - the fructans in alliums are the more relevant question.

Onion is one of the genuinely low-salicylate alliums, and drying it into powder concentrates a small number — which is why it stays here while garlic powder does not.

Onion powder is dehydrated onion, and onion is one of the lower vegetables on this axis. Drying concentrates it, but there was little to concentrate. The nickel here follows a study of SPICES that analysed the powder directly instead of digesting it first.

Onion powder is dehydrated onion, and the onion is not a notable oxalate food to begin with - drying concentrates what little there is. Nobody eats a hundred grams of a spice. The level here reflects the portion, and both facts are true at once: concentrated in the jar, negligible on the plate.