Is CURRY CAULIFLOWER WRAP, CURRY CAULIFLOWER Low FODMAP?

Ingredients

FLOUR WHEAT TORTILLA (WHOLE WHEAT FLOUR, ENRICHED BLEACHED FLOUR [WHEAT FLOUR NIACIN, REDUCED IRON, THIAMINE MONONITRATE RIBOFLAVIN, FOLIC ACID], WATER, VEGETABLE SHORTENING [SOYBEAN OIL, VEGETABLE MONO & DIGLYCERIDES, TOCOPHEROLS {VITAMIN E} AND VITAMIN C PALMITATE {AS ANTIOXIDANTS}], CONTAINS LESS THAN 2% OF SALT, MONOGLYCERIDES LEAVENING [SODIUM BICARBONATE, SODIUM ACID PYROPHOSPHATE, CORN STARCH, MONOCALCIUM PHOSPHATE], POTASSIUM SORBATE, CALCIUM PROPIONATE, FUMARIC ACID, GUAR GUM, XANTHAN GUM, SODIUM METABISULFITE, MICROCRYSTALLINE CELLULOSE, DICALCIUM PHOSPHATE), ROASTED CAULIFLOWER (CAULIFLOWER OIL BLEND [EXPELLER PRESSED CANOLA OIL, EXTRA VIRGIN OLIVE OIL], SEA SALT, BLACK PEPPER), CARROT LETTUCE. MAYONNAISE (SOYBEAN OR CANOLA OIL WHOLE EGGS, VINEGAR, WATER, HIGH FRUCTOSE CORN SYRUP, SALT, EGG YOLK, LEMON JUICE CONCENTRATE CALCIUM DISODIUM EDTA TO PROTECT FLAVOR PAPRIKA, SPICE), APPLES (APPLES AND CALCIUM ASCORBATE [TO MAINTAIN FRESHNESS AND COLOR]) CELERY, CURRANTS CURRY POWDER (SPICES [INCLUDING RED PEPPER], AND TURMERIC), MODIFIED CORN STARCH, TURMERIC SALT, LEMON PEPPER SEASONING (SPICES [INCLUDING BLACK PEPPER MUSTARD CELERY AND PAPRIKA], LEMON PEEL, GARLIC, ONION, SUGAR, CITRIC ACID, RED AND GREEN BELL PEPPER, NOT MORE THAN 2% SILICON DIOXIDE ADDED [AS ANTICAKING AGENT] & NATURAL FLAVOR), BLACK PEPPER

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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