Is LEE KUM KEE VEGETARIAN STIR-FRY SAUCE, 18 OZ Low FODMAP?

This product may or may not be low FODMAP as it lists 2 ingredients that could be moderate or high FODMAP depending on source or serving size.

Description

Thick, glossy sauce with savory, umami-forward flavor and mild sweetness that coats vegetables and proteins evenly. Commonly used for quick stir-fries, marinades, and as a finishing glaze, it simplifies meal prep. Reviewers note consistent taste, easy use, versatility across Asian-style dishes and weeknight cooking, and reliable pantry utility for cooks.

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Why it's a maybe for low FODMAP

natural flavoring
natural and artificial mushroom flavor

natural flavoring

Dietitian note

Natural flavors in savory foods, especially those containing meat, fish or poultry, may contain high FODMAP ingredients like garlic or onion. Natural flavors in other foods are probably low FODMAP. Natural flavors present in quantities less than 2% of the total product are unlikely to cause IBS symptoms.

Note by Vanessa Vargas, RDN, LDN

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Description

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500K+ users • 4.6★ rating

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Ingredients

Water, Sugar, Soy Sauce (Water, Salt, Soybeans, Wheat Flour), Salt, Modified Corn Starch, Yeast Extract (Yeast Extract, Salt, Water), Caramel Color, Natural and Artificial Mushroom Flavor (Natural Flavoring, Artificial Flavoring, Salt, Disodium 5'-Inosinate and Disodium 5'-Guanylate as Flavor Enhancers).

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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.