Yam
Yam: moderate in oxalates; low in salicylate. If you're sensitive to any of these, check it against your profile before eating.
Intolerances
- OxalatesModerate
Yam is moderate rather than high, and it is nearly always boiled - in West African cooking it is boiled and pounded, which is the single best preparation for oxalate because the water is discarded and the pounding uses none of it.
Sources· 2
- Chai W & Liebman M, J Agric Food Chem 53 (2005), 3027-3030, which measured 30-87 % loss of soluble oxalate on boiling against 5-53 % on steaming
- Noonan SC & Savage GP, Asia Pac J Clin Nutr 8 (1999)
- SalicylateLow
Low in salicylate once peeled, and yam is always peeled — the thick skin is inedible anyway, which does the work for you.
- Histamine (+liberators / DAO inhibitors)None
- TyramineNone
- SucroseNone
- FODMAPsNone
- LactoseFODMAPsNone
- OligosaccharidesFODMAPsNone
- SorbitolFODMAPsNone
- FructoseFODMAPsNone
- NickelNone
- GlutenNo
Intolerance levels are based on our documented scientific sources. See sources →
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Frequently asked questions
Which intolerances does yam affect?
Yam is notable for oxalates and salicylate. Clear on histamine, tyramine, sucrose, FODMAPs, lactose, oligosaccharides, sorbitol, fructose, nickel and gluten.
Does yam contain oxalates?
Yam contains moderate levels of oxalates. Yam is moderate rather than high, and it is nearly always boiled - in West African cooking it is boiled and pounded, which is the single best preparation for oxalate because the water is discarded and the pounding uses none of it.
Does yam contain salicylate?
Yam contains only low levels of salicylate. Low in salicylate once peeled, and yam is always peeled — the thick skin is inedible anyway, which does the work for you. Amounts vary by brand and recipe, so always check the label of the exact product.
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