Is Kibun Foods Healthy Noodle Low FODMAP?

This product may or may not be low FODMAP as it lists 1 ingredient that could be moderate or high FODMAP depending on source or serving size.

Description

These noodles offer a mild, neutral flavor that readily absorbs sauces, with a slightly firm, springy chew and smooth, slippery texture. Commonly used in stir-fries, cold salads, soups and noodle bowls, reviewers note quick preparation, versatility and convenience, while some mention occasional packaging inconsistencies and personal preference differences regarding firmness.

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Why it's a maybe for low FODMAP

soybean fiber powder cellulose

soybean fiber powder cellulose

Dietitian note

Soy and soybeans can be a high or low FODMAP depending on bean maturity, processing, and preparation. Some low FODMAP soy-based products include firm tofu, tempeh, soy sauce, soybean oil, soy lecithin, and edamame. Some high FODMAP soy-based products include whole soy beans, silken tofu, texture soy (vegetable) protein, and most soy milks.

Note by Vanessa Vargas, RDN, LDN

Every flagged ingredient, explained

Notes and swaps for all 1 flagged ingredients, plus low FODMAP products to buy instead.

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Description

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Ingredients

Water, Soybean Fiber Powder* Cellulose, Sodium Alginate, Yam Konjac Powder, Calcium Chloride, Salt. *adds A Negligible Amount Of Sugar Contains A Small Amount Of Calories. Contains: Soy.

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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.