White beans

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

Yes — white beans is high in nickel. White beans carry the legume nickel load without the pigment of the coloured varieties, which changes nothing here: the colour is in the skin, the nickel is in the seed.

White beans contains only low levels of histamine. White beans carry little histamine dry, and boiling lowers it further - amines leach into the cooking water and are poured away. Sprouting does the opposite: a germinating seed produces amines as it wakes up, so sprouts are a different food here from the pulse they came from.

White beans contains only low levels of FODMAPs. White beans are low at a small portion, canned and rinsed, and canning is what makes that possible for a pulse: the galacto-oligosaccharides are water-soluble, so they leach into the brine and go down the sink when you rinse. Dried and boiled at home, the same pulse measures higher unless you throw the cooking water away too.

White beans contains only low levels of oligosaccharides. White beans carry the same GOS as every other pulse; what puts them at this level is the canned and rinsed serving the figure is measured on. Cooked from dried and served in their liquid, they answer like the beans they are. Pulse oligosaccharides are water-soluble, and that is the practical point: the level here follows work on pulses AND on what cooking does to them, because soaking and boiling move part of them into water that is usually thrown away. Amounts vary by brand and recipe, so always check the label of the exact product.