Wheat
Wheat is high in FODMAPs, Oligosaccharides and Gluten. It also contains moderate levels of Oxalates. If you're sensitive to any of these, check it against your profile before eating.
Intolerances
- FODMAPsHigh
wheat, rye and barley are high in FODMAP from fructans, not from the gluten. Sourdough, spelt, or naturally gluten-free grains like rice and oats are lower-FODMAP alternatives.
- OligosaccharidesHigh
- GlutenContains
- OxalatesModerate
wholegrains and pseudo-grains like buckwheat, quinoa and wheat bran are notable oxalate sources. Refined grains contain less oxalate, and soaking or well-cooking lowers it a little.
- Histamine (+liberators / DAO inhibitors)None
- TyramineNone
- SalicylateNone
- SucroseNone
- LactoseNone
- SorbitolNone
- FructoseNone
- NickelNone
Intolerance levels are based on our documented scientific sources. See sources →
React to FODMAPs? Check these too
More in Grains
- Amaranth→
- Barley→
- Basmati rice→
- Buckwheat→
- Bulgur→
- Corn bran→
- Cornmeal→
- Couscous→
- Durum wheat→
- Inca rice→
- Indian corn→
- Jasmine rice→
Frequently asked questions
Which intolerances does wheat affect?
wheat is notable for FODMAPs, Oligosaccharides, Gluten and Oxalates.
Does wheat contain FODMAPs?
Yes — wheat is high in FODMAPs. wheat, rye and barley are high in FODMAP from fructans, not from the gluten. Sourdough, spelt, or naturally gluten-free grains like rice and oats are lower-FODMAP alternatives.
Does wheat contain Oligosaccharides?
Yes — wheat is high in Oligosaccharides.
Does wheat contain Gluten?
Yes — wheat is high in Gluten.
Does wheat contain Oxalates?
wheat contains moderate levels of Oxalates. wholegrains and pseudo-grains like buckwheat, quinoa and wheat bran are notable oxalate sources. Refined grains contain less oxalate, and soaking or well-cooking lowers it a little. Amounts vary by brand and recipe, so always check the label of the exact product.