Is ITALIAN CHICKEN SAUSAGE & PEPPERS ITALIAN CHICKEN SAUSAGE WITH VEGETABLES SERVED ON TOP OF BROWN & RED RICE, RED QUINOA AND BLACK BARLEY WITH AN ARRABBIATA SAUCE TOPPED WITH PARMESAN CHEESE POWER BOWLS, ITALIAN CHICKEN SAUSAGE & PEPPERS Low FODMAP?
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Why it's not low FODMAP
- garlic
- onions
- garlic puree
- black barley
- cooked black barley
- caramelized onions
- dehydrated red bell peppers
- crushed red pepper
- natural flavorings
- tomato paste
- +3 more
garlic
Dietitian noteGarlic is high FODMAP at a normal serving size in both whole and powder form. Garlic infused oils are low FODMAP, because the fructans in garlic are not fat soluble.
Note by Vanessa Vargas, RDN, LDN
Use instead
- green tips of spring onion
- green tips of leek
- green tips of scallion
- chive
+9 more in the app
Every flagged ingredient, explained
Notes and swaps for all 13 flagged ingredients, plus low FODMAP products to buy instead.
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Ingredients
COOKED ITALIAN CHICKEN SAUSAGE (CHICKEN THIGH, CONTAINS 2% OR LESS OF: SUGAR, SPICES, DEHYDRATED RED BELL PEPPERS, WATER, SALT, NATURAL FLAVORINGS), ROASTED RED, YELLOW AND GREEN BELL PEPPERS, COOKED BROWN RICE (WATER, BROWN RICE), TOMATOES IN PUREE (TOMATOES, TOMATO PUREE), CARAMELIZED ONIONS, WATER, CHARD, KALE, COOKED BLACK BARLEY (WATER, BLACK BARLEY), COOKED RED QUINOA (WATER, RED QUINOA), COOKED RED RICE (WATER, RED RICE), PARMESAN CHEESE (PART SKIM MILK, CHEESE CULTURES, SALT, ENZYMES), SPINACH, CONTAINS 2% OR LESS OF: TOMATO PASTE, ONIONS, OLIVE OIL, DISTILLED VINEGAR, CORN STARCH, GARLIC PUREE, CHARDONNAY WINE, GARLIC, SALT, NATURAL FLAVORINGS, CRUSHED RED PEPPER, SUGAR.
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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.
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Often paired with Low FODMAP
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