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High FODMAP
Chipotle In Adobo
Avoid during the elimination phase of the diet.
Chipotle in adobo preserves smoked jalapeños in a tomato-vinegar sauce with frequent onion and garlic additions. Tomatoes and peppers remain low in FODMAPs, but the accompanying aromatics significantly elevate fructan load. Commercial cans often include wheat thickeners, sugar, or high-fructose corn syrup to standardize sauce consistency across batches. The combined spice and fructose density makes standard servings challenging for active IBS management. Using only the peppers and rinsing off the sauce reduces overall carbohydrate exposure.
fork_spoon Serving Size
No safe serving size
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sticky_note_2 Clinical Notes
Rinse drained peppers thoroughly under cold water to remove residual onion powder and high-fructose sauce before chopping. Blend a small portion with rice vinegar and lime juice to create a balanced marinade that stays within safe thresholds. Store leftover peppers in a sealed container covered with oil in the refrigerator to preserve smokiness.
psychiatry
Dietitian Tip
Individual tolerance varies. If you are in the elimination phase, stick strictly to the recommended serving sizes and consult your healthcare provider if symptoms persist.
Disclaimer: FODMAP content can vary based on ripeness, brand, and preparation method. This database uses general clinical averages. Always listen to your gut and consult a dietitian if unsure.