Red bean

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

Yes — red bean is high in FODMAPs. Red kidney beans must be boiled hard regardless - the raw bean is toxic - and that same vigorous boil in plenty of water is what leaches the GOS. The cooking that safety demands is also the cooking that lowers this level, provided the water is thrown away.

Yes — red bean is high in oligosaccharides. Same reason as the FODMAP level: kidney bean GOS. The hard boil that food safety demands of this bean is also what leaches them - provided the water goes down the sink rather than into the dish. 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.

Yes — red bean is high in nickel. Red beans carry the full legume nickel load. They also need long cooking, and long cooking in a stainless steel pot is the second route worth knowing about - acidic, lengthy cooking draws nickel out of the metal.

Red bean contains only low levels of histamine. Red beans carry little histamine dry, and boiling lowers it further - amines leach into the cooking water and are poured away. Sprouting does the opposite: a germinating seed produces amines as it wakes up, so sprouts are a different food here from the pulse they came from. Amounts vary by brand and recipe, so always check the label of the exact product.