Pistachio milk

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

Pistachio milk contains moderate levels of nickel. Pistachio milk is made from pistachio, and a drink is a small percentage of nut in water. The dilution is what puts its nickel a step below the nut's - but these beverages are blended rather than strained, so less is left behind than you might expect.

Pistachio milk contains only low levels of FODMAPs. Pistachio milk is a few percent pistachios in water, and the dilution is the whole FODMAP answer: a glass carries a fraction of a handful - and the nut itself has its own FODMAP entry.

Pistachio milk contains only low levels of oligosaccharides. Pistachio milk dilutes a nut that is high in both fructans and GOS into a drink that is mostly water. Dilution is doing all the work here - the nut itself is one of the two highest on this axis.

Pistachio milk contains only low levels of sucrose. Pistachio 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. Amounts vary by brand and recipe, so always check the label of the exact product.