Pea milk

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

Pea milk contains only low levels of FODMAPs. Pea milk is a few percent pea protein in water, and the dilution is the whole FODMAP answer. One distinction matters more than the nut: a drink made from whole soaked beans carries their oligosaccharides, while one made from an isolated protein does not - the isolation washed them out. Read whether the label says the bean or the protein.

Pea milk contains only low levels of oligosaccharides. Pea milk is made from pea protein isolate rather than from peas, which is the whole reason it can exist on this diet. The chains left with the water during extraction, before the drink was ever assembled.

Pea milk contains only low levels of sucrose. Pea milk carries almost no sucrose of its own - the nut or seed it is made from has little, and water makes up most of the carton. What decides the answer is whether the maker sweetened it, and the same brand often sells both. Read the sugar line, not the name.

Pea milk contains only low levels of nickel. Pea milk is made from pea protein isolate, and isolating the protein already left most of the legume's nickel behind with the starch. What reaches the carton is diluted again. Amounts vary by brand and recipe, so always check the label of the exact product.