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Is sourdough bread (long fermentation) low FODMAP?
Free · green up to 100 g
Eaten on its own, this food stays green up to 100 g, turns orange up to 200 g, and red above that.
How much?
0 g100 g200 g300 g +
Green : 0 – 100 gOrange : 100 – 200 gRed : > 200 g
FODMAPs in this food
- Fructans0.3 g per 100 g
- Mannitol0.2 g per 100 g
Fructans, found mainly in wheat, rye, onion and garlic. Mannitol, a polyol found in mushrooms, cauliflower and some sweeteners.
Your whole meal, added up
In a meal, the FODMAPs of every food add up: a green serving can tip the meal into orange. FODMAP Scanner scans your products in the shop and works out the FODMAPs of your whole meal, sourdough bread (long fermentation) included.
Free to download · iPhone and Android
Sources
Reliability: value taken from a scientific source.
- Determination of FODMAP contents of common wheat and rye breads and the effects of processing on the final contents. Eur Food Res Technol (2021). doi:10.1007/s00217-020-03633-6
- Pejcz E. et al. (2023). Effect of sourdough fermentation time on FODMAP content of wheat bread. Foods 12(19):3552. doi:10.3390/foods12193552
- Marín-Sanz M. et al. (2022). Fructans in artisan and supermarket breads (wheat, spelt, rye). Food & Nutrition Research 66:8472. doi:10.29219/fnr.v66.8472
Cut-offs per meal: Varney J. et al. (2017), J Gastroenterol Hepatol 32(S1):53-61. Colours apply to the food eaten on its own, for a person without specific tolerances.