Tahini

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

Tahini contains moderate levels of nickel. Tahini is ground sesame and nothing else, so it carries the seed's nickel at paste density. A spoonful in a dressing is one thing; a bowl of it with bread is another.

Tahini contains moderate levels of oxalates. Tahini is ground sesame, and sesame is high in oxalate - but tahini is used by the spoonful in a sauce rather than eaten as a food, which is what keeps it moderate. Unhulled sesame carries more than hulled, because the hull is where it concentrates.

Tahini contains only low levels of FODMAPs. Tahini is built on a diluted or small-quantity ingredient, and the serving is what keeps it low. The FODMAP thresholds are set per portion rather than per concentration: a spoonful of a moderate ingredient and a bowl of a low one can land in the same place, which is how the same nut is high whole and low as a spread. This food is not among the 55 grain products behind the per-portion FODMAP figures, so its level is a placing and not a measurement.

Tahini contains only low levels of histamine. Tahini is ground seed or nut with no fermentation step, so it starts low. The risk is rancidity rather than bacteria: an opened jar left warm goes off through oxidation, and that is a different spoilage from the one that makes histamine. Amounts vary by brand and recipe, so always check the label of the exact product.