Pinto beans

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

Yes — Pinto beans is high in FODMAPs. Pinto beans are the base of refried beans, which are cooked down rather than drained - so the GOS stay and then concentrate. Canned and rinsed pinto beans are a different measurement from the same beans mashed in their own liquid.

Yes — Pinto beans is high in oligosaccharides. Same reason as the FODMAP level: pinto bean GOS. Refried beans are reduced rather than drained, so the chains that would have gone into the cooking water are concentrated back into the dish instead. Pulse oligosaccharides are water-soluble, and that is the practical point: the level here follows work on pulses AND on what cooking does to them, because soaking and boiling move part of them into water that is usually thrown away.

Pinto beans contains moderate levels of nickel. Pinto beans carry the legume nickel load. They are usually cooked long and slow, and long acidic cooking in a stainless pot adds a little more from the pan than the bean brought.

Pinto beans contains only low levels of oxalates. Pinto beans come out low in oxalate once they have been boiled and drained, though the dry bean carries a moderate load and it is the water that takes it away. The catch is what usually happens next: refried beans are mashed in the liquid they were cooked in rather than drained, which puts back exactly what the boiling removed. Boiled and drained and refried are two different foods on this axis, from the same bean. Quinteros measured that on the pulses themselves and found every cooking method lowers the soluble fraction, with microwave and industrial processing more effective than ordinary domestic cooking. Amounts vary by brand and recipe, so always check the label of the exact product.