Potato flakes

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

Potato flakes contains only low levels of histamine. Potato flakes are low because they are cooked then dried, which leaves nothing alive. Baking and drying are the two processes that end the amine question rather than starting it - heat kills the bacteria and dryness stops the rest. A sourdough proved for two days is the counter-example.

Potato flakes contains only low levels of gluten. Potato flakes are dehydrated potato, which has no gluten - but instant mash mixes routinely add wheat flour or wheat starch as a thickener, and the flakes are made on lines that also handle cereal products. Plain flakes with one ingredient are the safe form.

Potato flakes contains only low levels of nickel. Potato flakes are cooked, dried, milled potato. Potatoes are low in nickel, and peeling before processing removes the skin, which is the fraction that had touched soil.

Potato flakes contains only low levels of oxalates. Potato flakes are peeled potato, cooked and dried - and a potato keeps its oxalate in the skin, which peeling removes. The drying concentrates, but what it concentrates is flesh, and the flesh is the low part. Amounts vary by brand and recipe, so always check the label of the exact product.