This product may be low, moderate, or high FODMAP at 1 serving. Tap an ingredient to learn more.
Whey is the liquid by-product of cheese-making. FODMAP levels of whey and whey-based products depend on the amount of lactose left over from processing and whether lactase enzyme has been added to break it down. Unless marked as low FODMAP or lactose free, we recommend limiting whey-based products during the elimination phase.
Wheat and wheat flour do not have a known low FODMAP serving size. However, small portions of many wheat-based foods (bread, cereal, pasta etc.) do have a low FODMAP portion (check the Monash app for more details). While we recommend limiting wheat during the elimination phase, you may want to consider testing your tolerance with a small portion when symptoms are well managed.
*Based on US Low FODMAP rules.
Enriched Wheat Flour [flour, Niacin, Reduced Iron, Thiamin Mononitrate (vitamin B1), Riboflavin (vitamin B2), Folic Acid], Whey, Water, Vegetable Oil (canola And/or Soybean Oil), Eggs, Soy Lecithin, Leavening (sodium Acid Pyrophosphate, Sodium Bicarbonate), Sugar, Calcium Carbonate, Salt, Vitamin A Palmitate, Niacinamide, Reduced Iron, Pyridoxine Hydrochloride (vitamin B6), Riboflavin (vitamin B2), Thiamin Mononitrate (vitamin B1), Folic Acid, Vitamin B12.