Is Favorite Day Bakery Red Velvet Mini Cupcakes Low FODMAP?
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Ingredients
Cake (sugar, Bleached Enriched Wheat Flour [wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid], Palm And/or Canola Oil, Egg, Water, Chocolate Liquor, Modified Corn Starch, Whey, Leavening Blend [sodium Acid Pyrophosphate, Sodium Bicarbonate, Corn Starch, Monocalcium Phosphate, Calcium Sulfate], Cocoa Processed With Alkali, Mono- And Diglycerides, Salt, Emulsifier [propylene Glycol Mono- And Diesters Of Fats And Fatty Acids, Mono- And Diglycerides, Soy Lecithin, Citric Acid (preservative)], Soy Lecithin, Natural Flavor, Fd&c Red #40), Icing (icing Sugar [sugar, Corn Starch], Vegetable Oil Shortening [canola Oil, Palm Oil, Palm Kernel Oil, Monoglycerides, Polysorbate 60], Cream Cheese [cream, Nonfat Milk, Salt, Locust Bean Gum, Bacterial Culture], Corn Syrup, Margarine [soybean Oil, Palm Oil, Water, Salt, Whey, Monoglycerides, Soy Lecithin, Natural Flavor, Vitamin A Palmitate, Vitamin D3], Water, Nonfat Dry Milk, Modified Corn Starch, Butter [cream, Salt], Natural Flavor, Mono- And Diglycerides [emulsifier], Salt, Fd&c Red #40 Lake), Filling (icing Sugar [sugar, Corn Starch], Vegetable Oil Shortening [canola Oil, Palm Oil, Palm Kernel Oil, Monoglycerides, Polysorbate 60], Cream Cheese [cream, Nonfat Milk, Salt, Locust Bean Gum, Bacterial Culture], Water, Modified Corn Starch, Natural Flavor, Salt), Sprinkles (icing Sugar [sugar, Corn Starch], Modified Palm Kernel Oil, Modified Corn Starch, Shellac, Sunflower Lecithin, Red Beet Juice Concentrate [color], Fd&c Red #40). Contains Egg, Milk, Soy and Wheat.
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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.