warning
Moderate FODMAP
Miso Paste
Limit your serving size. Portion control matters here.
Miso paste ferments soybeans, grain, and salt to create a concentrated umami seasoning base for soups and sauces. The fermentation process significantly reduces galacto-oligosaccharides, making it generally well tolerated in moderate portions. Commercial varieties vary widely, with some blending barley or wheat that introduces measurable fructan load. Those managing ITS should verify grain type and measure usage carefully to avoid overlapping triggers. Selecting rice-based miso improves overall digestive predictability.
fork_spoon Serving Size
1 tablespoon / 15g
warning Contains
sticky_note_2 Clinical Notes
Choose white or yellow miso made primarily from soybeans and rice to minimize barley-derived fructans during cooking. Dissolve paste gently in warm broth rather than boiling to preserve delicate probiotic compounds and flavor complexity. Store unopened paste in the refrigerator and seal tightly after each use to prevent drying and surface mold formation.
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.