Tortilla

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

Tortilla contains only low levels of FODMAPs. Tortilla rests on starch or a refined base, and starch is not a FODMAP - it is a polysaccharide, digested to glucose in the small intestine. What would change the answer is an added ingredient rather than the base: onion or garlic powder in the seasoning, or inulin added as fibre. This food is not among the 55 grain products behind this axis's per-portion figures, so its level is a placing and not a measurement.

Tortilla contains only low levels of gluten. Tortilla is one word for two different foods: a maize tortilla contains no gluten at all, a wheat tortilla is bread. They sit in the same aisle in similar packets, and the difference is the first word of the ingredient list.

Tortilla contains only low levels of oligosaccharides. Which tortilla decides the answer. Corn tortillas are made from maize and stay low in oligosaccharides; wheat tortillas are flour bread by another shape. The two sit side by side in the same aisle in similar packets.

Tortilla contains only low levels of nickel. Tortillas are maize or wheat, and the maize kind goes through nixtamalisation - cooking in lime water, which changes the mineral profile by adding calcium rather than anything else. Amounts vary by brand and recipe, so always check the label of the exact product.