Is CHEESE MANICOTTI RICOTTA, CHEDDAR, PARMESAN & ROMANO CHEESES WITH MARINARA SAUCE, CHEESE MANICOTTI Low FODMAP?

Ingredients

CHEESE MANICOTTI (WATER, ENRICHED DURUM FLOUR [DURUM WHEAT, NIACIN, FERROUS SULFATE, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID], RICOTTA CHEESE [WHEY, WHOLE MILK, CREAM, VINEGAR], BREAD CRUMBS [BLEACHED WHEAT FLOUR, YEAST, SUGAR, SALT], MODIFIED FOOD STARCH, SALT, BUTTER BLEND [LIQUID SOYBEAN OIL, PARTIALLY HYDROGENATED SOYBEAN OIL, WATER, BUTTER, SALT, BUTTERMILK, VEGETABLE MONO AND DIGLYCERIDES, SOY LECITHIN POTASSIUM SORBATE AND CITRIC ACID ADDED AS PRESERVATIVES, ARTIFICIAL FLAVOR, COLORED WITH BETA CAROTENE, VITAMIN A PALMITATE ADDED], HALF AND HALF [MILK, CREAM, DISODIUM PHOSPHATE, SODIUM CITRATE, CARRAGEENAN] MALTODEXTRIN, GARLIC, DRIED WHOLE EGGS, CHEESE FLAVORING [CHEDDAR CHEESE {PASTEURIZED MILK, CHEESE CULTURES, SALT, ENZYMES}, WHEY, SALT, AND DISODIUM PHOSPHATE], SOYBEAN OIL, CHEDDAR CHEESE [CULTURED PASTEURIZED MILK, SALT, ENZYMES, AND ANTI-CAKING AGENT], PARMESAN CHEESE [PASTEURIZED PART SKIM MILK, CHEESE CULTURES, SALT, ENZYMES], ROMANO CHEESE [PASTEURIZED SHEEP'S MILK, RENNET, BACTERIAL CULTURE, SALT], DRIED PARSLEY, ONION FLAKES, SPICES), WATER, TOMATO PASTE, TOMATOES (TOMATOES, TOMATO JUICE, CALCIUM CHLORIDE, CITRIC ACID), ONIONS, LESS THAN 2% OF MARGARINE (LIQUID AND HYDROGENATED SOYBEAN OIL, WATER, SALT, VEGETABLE MONO AND DIGLYCERIDES, SOY LECITHIN, NATURAL AND ARTIFICIAL FLAVOR, BHA & BHT ADDED TO PROTECT FLAVOR, VITAMIN A PALMITATE AND VITAMIN D3 ADDED), SUGAR, SALT, MODIFIED FOOD STARCH, PARMESAN CHEESE (PASTEURIZED CULTURED MILK, SALT, ENZYMES), SPICES, GRANULATED GARLIC.

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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