Is Stefano's Calzone - Steak, Peppers & Provolone Cheese Low FODMAP?
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Ingredients
DOUGH: ENRICHED UNBLEACHED WHEAT FLOUR (WHEAT FLOUR, NIACIN, IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, SOYBEAN OIL (WITH CITRIC ACID ADDED AS A PRESERVATIVE), DOUGH CONDITIONER (SALT, DEXTROSE, WHEAT FLOUR, MONO AND DIGLYCERIDES, ASCORBIC ACID, L-CYSTEINE), PALM OIL, YEAST (YEAST, SORBITAN MONOSTEARATE, ASCORBIC ACID). FILLING: PHILLY STEAK MIX (COOKED BEEF PHILLY STEAK [BEEF, WATER, LESS THAN 2% OF MODIFIED FOOD STARCH {POTATO/CORN}, SALT, ONION POWDER, GARLIC POWDER, SODIUM PHOSPHATE, MALTODEXTRIN, NATURAL FLAVORING, HYDROLYZED CORN AND SOY PROTEIN, HYDROLYZED CORN PROTEIN, HYDROLYZED WHEAT GLUTEN, HYDROLYZED SOY PROTEIN, AUTOLYZED YEAST EXTRACT, BEEF TALLOW, SUGAR, DEHYDRATED COOKED BEEF, DISODIUM INOSINATE & GUANYLATE, LACTIC ACID, NATURAL BUTTER FLAVOR {WITH BUTTER FAT}, NATURAL FLAVOR, GRILL FLAVOR {FROM SOYBEAN OIL}, SPICES, BROMELAIN, SOYBEAN OIL, CARAMEL COLOR. MAY CONTAIN DEXTROSE, TOMATO POWDER, SILICON DIOXIDE, LEMON POWDER {LEMON JUICE, MALTODEXTRIN}, CITRIC ACID], ONIONS, GREEN BELL PEPPERS), PROVOLONE CHEESE (PASTEURIZED MILK, CULTURES, SALT, ENZYMES). TOPPING: PARMESAN & ROMANO CHEESE BLEND (PARMESAN CHEESE [MADE FROM COW'S MILK, SALT, ENZYMES], ROMANO CHEESE [MADE FROM COW'S MILK, SALT, ENZYMES], POWDERED CELLULOSE/STARCH BLEND ADDED TO PREVENT CAKING), BREAD CRUMBS (BLEACHED FLOUR, WATER, VEGETABLE SHORTENING [ONE OR MORE OF THE FOLLOWING: PARTIALLY HYDROGENATED SOYBEAN OIL AND/OR COTTON SEED OIL], SALT, YEAST, CONTAINS 2% OR LESS OF THE FOLLOWING: SUGAR, DEXTROSE), PARSLEY, OREGANO.
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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.