Oyster mushroom

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

Oyster mushroom contains moderate levels of sorbitol. Oyster mushroom carries mannitol like the rest of the family, though less than shiitake. Of the cultivated mushrooms it is among the gentler ones.

Oyster mushroom contains only low levels of histamine. Oyster 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.

Oyster mushroom contains only low levels of tyramine. Oyster 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.

Oyster mushroom contains only low levels of FODMAPs. Oyster mushroom is genuinely low: the one mushroom low in mannitol, unlike the button. 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. Amounts vary by brand and recipe, so always check the label of the exact product.