Plantain

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

Plantain contains only low levels of histamine. Plantain carries amines that climb steeply as it ripens - green plantain measures far lower than the blackened fruit, and cooking lowers it again. It is one of the few foods where the same fruit answers differently on two days.

Plantain contains only low levels of fructose. Plantain is low on this axis because of mostly starch rather than sugar until it blackens. Fructose only causes trouble when it outruns glucose - glucose is what carries it across the gut wall, so a balanced fruit is absorbed even when it tastes sweet.

Plantain contains only low levels of sucrose. Plantain carries its sugar mostly as free glucose and fructose rather than as sucrose, so there is little for sucrase to split. Sweetness and sucrose content are not the same measurement, and this fruit is the proof.

Plantain contains only low levels of tyramine. Plantain is low in tyramine, but the skin is not - older restriction lists named banana peel specifically, and the flesh was carried along with it by mistake. Eat the fruit and leave the skin, which is what everyone does anyway. Amounts vary by brand and recipe, so always check the label of the exact product.