Soy butter

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

Soy butter contains moderate levels of nickel. Soy butter is ground soybean, closer to the whole bean than the drinks are, but spread thinly. The level sits between the two for that reason. The second French Total Diet Study ranks the food groups for nickel rather than valuing them, and tofu heads that ranking.

Soy butter contains only low levels of FODMAPs. Soy butter is low although the soybean is one of the highest-GOS foods there is, because it has been ground from beans that were cooked and drained first. Soy is the clearest illustration on this axis that processing decides the level rather than the plant: the same bean gives natto at the top and this at the bottom.

Soy butter contains only low levels of oligosaccharides. Soy butter is a fat spread rather than a bean product in any meaningful sense - the oil carries none of the bean's chains, because oligosaccharides do not dissolve in oil. That is the same rule that makes garlic-infused oil work. Amounts vary by brand and recipe, so always check the label of the exact product.