Is TURKEY SAUSAGE & VEGGIE EGGS, WHITE CHEDDAR CHEESE, TURKEY SAUSAGE, ONIONS, AND BELL PEPPERS IN WHOLE WHEAT TORTILLA BREAKFAST WRAPS, TURKEY SAUSAGE & VEGGIE Low FODMAP?

Ingredients

Whole Wheat Flour Tortilla: Water, Whole Wheat Flour, Bleached Enriched Wheat Flour (Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Blend of Vegetable Oils (Soybean Oil and Hydrogenated Cottonseed Oil), Potato Starch with Monoglyceride, Contains 2% or Less of the Following: Leavening (Sodium Bicarbonate, Calcium Acid Pyrophosphate, Monocalcium Phosphate), Vital Wheat Gluten, Sugar, Sea Salt, Calcium Propionate (Preservative), Fumaric Acid, Mono and Diglycerides, Potassium Sorbate (Preservative), Scrambled Eggs: Whole Eggs, Skim Milk, Soybean Oil, Corn Starch, Salt, Xanthan Gum, Citric Acid, White Cheddar Cheese Sauce: Water, Cheddar Cheese (Pasteurized Milk, Cheese Cultures, Salt, Enzymes), Canola Oil, Unsalted Butter, Whey, Nonfat Milk, Corn Starch, Contains 2% or Less of the Following: Disodium Phosphate, Methylcellulose, Natural Flavor, Salt, Sorbic Acid (Preservative), Vinegar, Xanthan Gum, Fully Cooked Turkey Sausage Crumble: Turkey, Contains 2% or Less: Dextrose, Salt, Sugar, Spices, Chili Pepper, Natural Flavors, Maltodextrin, Citric Acid, Pasteurized Process White Cheddar Cheese: (Cheddar Cheese (Milk, Cheese Culture, Salt and Enzymes), Water, Cream, Sodium Phosphate, Salt, Sorbic Acid (Preservative), Powdered Cellulose (to Prevent Caking), Natamycin (Preservative)], Onion, Green Bell Peppers, Red Bell Pepper, Contains 2% or Less: Modified Food Starch.

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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