Pea protein

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

Pea protein contains only low levels of FODMAPs. Pea protein comes from a plant that carries the raffinose family, which is why the ingredient alarms people - but the washing and precipitation that isolate the protein are exactly what strips the galacto-oligosaccharides out. They leave with the water. The isolate is low where the whole pea is high. A protein isolate is not its source plant on this axis. The galacto-oligosaccharides sit in the whole bean or pea, and isolating the protein is precisely the step that leaves them behind - which is why this reads low where the plant it came from does not.

Pea protein contains only low levels of oligosaccharides. Pea protein is isolated with water, and the pea's GOS are water-soluble - so they go into the fraction that is thrown away. A pea protein powder and a bowl of peas are opposite ends of this axis despite the same origin.

Pea protein contains only low levels of nickel. Pea protein is isolated from a legume, and legumes take nickel up through the urease route. Isolating the protein leaves most of the metal behind with the starch and fibre that were washed away. Amounts vary by brand and recipe, so always check the label of the exact product.