Surimi

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

Surimi contains moderate levels of FODMAPs. Surimi is moderate in FODMAP because it usually contains wheat, sorbitol or other additives. Check the ingredient list if you are sensitive to FODMAP.

Surimi contains moderate levels of sorbitol. Surimi is one of the few savoury foods with added sorbitol: it is a standard cryoprotectant there, stopping the fish protein denaturing in the freezer. Nothing about the taste announces it.

Surimi contains only low levels of histamine. Surimi is made from lean white fish washed repeatedly until only the protein remains - the washing removes free amino acids along with everything else, including the histidine amines would have come from.

Surimi contains only low levels of oxalates. Surimi carries no oxalate - it is a plant compound, and animal foods contain essentially none. Surimi is not only fish, though: it is bound with starch and sweetened with sorbitol, and those do come from plants — which is where anything on this axis would come from. Amounts vary by brand and recipe, so always check the label of the exact product.