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Our method

How the app and this site rate foods, and what they are based on.

FODMAP content

For each food, the database gives the content of each group (fructans, GOS, lactose, excess fructose, sorbitol, mannitol) in grams per 100 g. These values come from scientific publications that measured FODMAPs in the lab, completed by the French Ciqual composition table (Anses) for lactose and sugars. Each page shows its sources and a reliability level: A (value taken from a source), B (value from the literature, to be confirmed) or C (estimate based on similar foods).

Cut-offs per meal

The cut-offs above which a meal may trigger symptoms follow Varney et al. (2017), a reference publication on FODMAP cut-off values per serving. For example: 0.3 g of fructans or GOS, 1 g of lactose, 0.15 g of excess fructose per meal.

Green, orange, red

For a food eaten on its own, the “green” amount is the one that stays under the cut-offs. Up to twice that, the food is orange; above, it is red. Groups that act the same way are combined (fructans with GOS, sorbitol with mannitol).

The whole meal

In the app, the FODMAPs of each product are worked out from the chosen portion, then added up over the whole meal. That total gives the colour of the meal.

Your tolerances

After reintroduction, everyone tolerates each group more or less. In the app you can set each group (sensitive, a little, well, all): the cut-offs are then multiplied accordingly. Without any setting, the standard cut-offs apply.

Limits

Content varies with variety, ripeness, cooking and recipe. Packaged products are estimated from their ingredient list and stated percentages. Results are therefore guides, not exact measurements of your plate. FODMAP Scanner uses no proprietary data from other apps.

Review

The food database, serving sizes and explanations were reviewed with a dietitian and a nutritionist, who also tested the app. Spotted a mistake? Report it with the “A mistake, an idea?” button in the app.

Main references

• American Dairy Products Institute (2026). Dairy Ingredients Composition Guide (lactose des concentrés et isolats de lactosérum).
• Anses (2025). Table de composition nutritionnelle des aliments Ciqual 2025 (fructose, glucose, lactose, polyols totaux). doi:10.57745/RDMHWY. Licence Ouverte Etalab.
• Biesiekierski J.R. et al. (2011). Quantification of fructans, galacto-oligosaccharides and other short-chain carbohydrates in processed grains and cereals. J Hum Nutr Diet 24(2):154-176.
• 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
• Directive (UE) 2015/2203 relative aux caséines et caséinates destinés à l’alimentation humaine (lactose ≤ 1 g/100 g).
• Directive 2001/111/CE relative à certains sucres destinés à l’alimentation humaine, art. 2 (dénomination sirop de glucose-fructose / fructose-glucose selon le composant majoritaire).
• Evaluation of FODMAP carbohydrates content in selected foods in the United States (2018). Article en libre accès PMC6063767.
• Ferjančič B. et al. (2024). Fructan content in most commonly consumed Slovenian foods and estimation of daily fructan consumption. Front Nutr 11:1446771. doi:10.3389/fnut.2024.1446771
• Goñi I. et al. (2024). Inulin, fructose and glucose in asparagus spears. Foods 13:1154. doi:10.3390/foods13081154
• Ispiryan L. et al. (2020). Characterization of the FODMAP-profile in cereal-product ingredients. Journal of Cereal Science.
• Johanningsmeier S. et al. (2007). Chemical and sensory properties of sauerkraut (mannitol). J Food Sci 72(5):M166-M172. doi:10.1111/j.1750-3841.2007.00372.x
• Kim & Yoon (1998). Oligosaccharides (stachyose, raffinose) in Korean fermented soybean paste (doenjang). Korean J Food Cookery Sci 14:509.
• Konopiński M., Ferens E. (2011). Inulin content of scorzonera (black salsify) roots. Acta Sci Pol Hortorum Cultus 10(4):141-151.
• Laatikainen R. et al. (2019). FODMAP content of regular and low-FODMAP rye breads. BMC Nutrition 5 (Tableau 1).
• Lee K.W. et al. (2020). Mannitol in kimchi fermented with or without starter. J Microbiol Biotechnol 30:1060-1066. doi:10.4014/jmb.2001.01011
• Liljebo T. et al. (2020). Presence of FODMAPs in commonly eaten foods: extension of a database to indicate dietary FODMAP content and calculation of intake in the general population from food diary data. BMC Nutrition 6:47. doi:10.1186/s40795-020-00374-3 (tableaux supplémentaires, dont valeurs de Muir 2009)
• 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
• Melilli M.G. et al. (2014). Inulin content of globe artichoke heads (receptacle and bracts). Acta Horticulturae 1040:187-192.
• Muir J.G. et al. (2007). Fructan and free fructose content of common Australian vegetables and fruit. J Agric Food Chem. doi:10.1021/jf070623x
• Muir J.G. et al. (2009). Measurement of short-chain carbohydrates in common Australian vegetables and fruits by HPLC. J Agric Food Chem 57(2):554-565.
• Natale et al. (2025). FOS and GOS content of foods. Nutrients 17(4):683. doi:10.3390/nu17040683
• Njoumi S. et al. (2019). Soaking and cooking modify the alpha-galacto-oligosaccharide content of pulses. Int J Food Sci Nutr 70:551-561. doi:10.1080/09637486.2018.1544229
• O'Leary et al. (2025). Oligosaccharides in 37 dry bean varieties, raw and canned. J Sci Food Agric 106:1904-1913. doi:10.1002/jsfa.70303
• Pejcz E. et al. (2023). Effect of sourdough fermentation time on FODMAP content of wheat bread. Foods 12(19):3552. doi:10.3390/foods12193552
• Pejcz E. et al. (2024). Fructan concentrations in cooked cereal grains as a nutritional consideration for low-FODMAP diet. Molecules 29 (janvier 2024). PMC10820302
• Petkova N. (2018). Inulin in salsify roots. Asian J Pharm Clin Res 11(12):221-225. doi:10.22159/ajpcr.2018.v11i12.28262
• Piccolo F. et al. (2016). Lactose content of 63 Italian retail meat products (0,11 à 2,95 g/100 g). Ital J Food Saf 5:5780. doi:10.4081/ijfs.2016.5780
• Ramdath D.D. et al. (2020). Dietary fiber and FODMAP content of lentils (20 varieties, cooked). Foods 9(2):175. doi:10.3390/foods9020175
• Tuck C.J. et al. (2018). Fermentable short chain carbohydrate (FODMAP) content of common plant-based foods and processed foods suitable for vegetarian- and vegan-based eating patterns. J Hum Nutr Diet 31(3):422-435. doi:10.1111/jhn.12546
• USDA FoodData Central (SR Legacy / Foundation Foods) : sucres et teneur en eau.
• Van Loo J. et al. (1995). On the presence of inulin and oligofructose as natural ingredients in the western diet. Crit Rev Food Sci Nutr 35(6):525-552.
• Varney J. et al. (2017). FODMAPs: food composition, defining cutoff values and international application. J Gastroenterol Hepatol 32(S1):53-61. doi:10.1111/jgh.13698
• Yao C.K. et al. (2014). Dietary sorbitol and mannitol: food content and distinct absorption patterns between healthy individuals and patients with irritable bowel syndrome. J Hum Nutr Diet 27(S2).
• Yu D. et al. (2021). Chemical compositions of edamame genotypes grown in different locations in the US (raffinose, stachyose, Table 5). Front Sustain Food Syst 5:620426. doi:10.3389/fsufs.2021.620426
• Švejstil R. et al. (2015). Oligosaccharides in soy products (textured soy protein, flours). Scientia Agriculturae Bohemica 46:73. doi:10.1515/sab-2015-0019
• Anses. Table de composition nutritionnelle des aliments Ciqual.