Is Bakery Parfait Cup Lemon - Each (410 Cal) Low FODMAP?

Ingredients

Heavy Cream, Sugar, Skim Milk, Carrageenan, Mono and Diglycerides, Cellulose Gel, Cellulose Gum, Xanthan Gum, Natural & Artificial Flavors, Polysorbate 80, Water, High Fructose Corn Syrup, Modified Corn Starch, Sugar, Lemon Puree, Margarine (Expeller-Pressed Natural Oil Blend [Soybean, Palm Fruit, Canola & Olive], Filtered Water, Pure Salt, Natural Flavor [Derived from Corn, No Msg, No Alcohol, No Gluten], Soy Protein, Soy Lecithin, Lactic Acid [Non-Dairy, Derived from Sugar Beets], Naturally Extracted Annatto for Color, Sodium Citrate, Citric Acid, Potassium Sorbate, FD&C Yellow 5, Water, Sugar, Dextrose, Food Starch-Modified, Nonfat Dry Milk, Palm Oil, Corn Syrup Solids, Disodium Phosphate, Salt, Leavening (Sodium Acid Pyrophosphate), Titanium Dioxide (as Color), Sodium Caseinate, Dipotassium Phosphate, Corn Starch, Carrageenan, Monoglycerides, Propylene Glycol, Artificial Flavor, Yellow 5, Yellow 6, Water (2) D323 Contains Major Food Allergen (Milk), Sugar, Bleached Enriched Flour (Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Whole Eggs Water, Soybean Oil, Vegetable Shortening (Palm Oil), Cake Bas (Nonfat Dry Milk, Whey [Milk], Modified Foodstarch [Corn], Sa Sugar, Sodium Acid Pyrophosphate, Soybean Oil, Egg Whites, So Bicarbonate, Cellulose Gum, Artificial Flavor, Sodium Stearoyl Lactylate, Xanthan Gum, Monocalcium Phosphate], Contains 2% or of Each the Following: Emulsifier (Water, Sorbitan Monostear Polysorbate 60, Monoglycerides, Phosphoric Acid, Sodium Propio [Preservative]), Sodium Bicarbonate, Sodium Acid Pyrophosphate.

What is a Low FODMAP diet?

A Low FODMAP diet limits foods high in certain short-chain carbohydrates (FODMAPs) that can be poorly absorbed in the gut. These include specific sugars found in foods like onions, garlic, beans, apples, and wheat. It's commonly followed by people with irritable bowel syndrome (IBS) or other digestive sensitivities to reduce bloating, gas, and discomfort. The diet typically involves an elimination phase, followed by gradual reintroduction to identify personal triggers. When followed carefully, often with a dietitian's guidance, a Low FODMAP diet can help manage symptoms while maintaining a balanced and varied intake of nutrients.

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