No. This product is not low FODMAP as it lists 3 ingredients that are likely high FODMAP at 1 serving and 4 ingredients that could be moderate or high FODMAP depending on source or serving size. We recommend contacting the manufacturer directly to confirm.

Is Poppy Seed & Blueberry Flavoured Rusks Low FODMAP?

No. This product is not low FODMAP as it lists 3 ingredients that are likely high FODMAP at 1 serving and 4 ingredients that could be moderate or high FODMAP depending on source or serving size. We recommend contacting the manufacturer directly to confirm.
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Ingredients

Wheat Flour (Gluten), Margarine (Vegetable Fat Palm Fruit Tbho), Water, Salt, Emulsifier, Soya Lecithin, Potassium Sorbate, Sodium Benzoate, Citric Acid, Ascorbyl Palmitate, Nature Ldenical Butter Flavour, Beta Carotenel Sugar, Blueberry Flavoured Pieces 519 Glucose, Sucrose, Water Glycerol Sugar, Wheat Fibre (Gluten), Pectin, Trisodium Citrate, Tricalcium Cirate, Flavourings, Colourants, Wheat Bran (Gluten), Vegetable Oil Sunflower Seed, Tbhq, Oats (Gluten), Poppy Seeds, Buttermilk Powder (Cow's Milk), Raisins, Raising Agent Ea50, E500, E170

Check Poppy Seed & Blueberry Flavoured Rusks against your own diets in the app.

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.

About this product

Bread · Slice

Flavor
SweetFruityButtery
Texture
CrunchyHard
Commonly used for
BreakfastSnackingDrinking
Low FODMAP? Poppy Seed & Blueberry Flavoured Rusks | Spoonful