Vermicelli

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

Yes — Vermicelli is high in gluten. Vermicelli is the one that catches people out, because the name covers two different foods: rice vermicelli is gluten-free, wheat vermicelli is not. The shape tells you nothing - only the ingredient list does.

Vermicelli contains moderate levels of FODMAPs. Vermicelli is the case where the name tells you nothing. Rice vermicelli is low here; wheat vermicelli is not; and both are sold under the same word in the same aisle. The ingredient list is the only way to tell them apart, and it is a one-word check. Rice came out at 0 g of fructan a portion in the survey of 55 grain products, the only one to do so, and rice vermicelli is that grain in another shape. Wheat vermicelli is the Italian kind, and it behaves like any wheat pasta; the rice kind is the staple of Southeast Asian soups and salads, and the two sit at opposite ends of this axis under one word.

Vermicelli contains moderate levels of oligosaccharides. Which chain is present depends on which vermicelli: wheat vermicelli carries fructans, rice vermicelli carries none. The word on the packet does not distinguish them and the ingredient list does.

Vermicelli contains only low levels of nickel. Vermicelli is made from refined flour - rice, wheat or mung bean depending on the kitchen - and refining is what removes the fraction that held the nickel. Amounts vary by brand and recipe, so always check the label of the exact product.