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Green Beans
Phaseolus vulgaris
Low FODMAP
Vegetable
Good Fiber Source
Fresh green beans

FODMAP/SIBO Rating

Safe

Serving Size Consideration: One standard serving of green beans

Safe Serving Size: Can be consumed in larger portions without FODMAP concerns

Active Compounds: Fructans and GOS (Galacto-oligosaccharides) in very low amounts

Fermentation Level:
Very Low

Digestive Impact

Why it's problematic: Rarely problematic when consumed in recommended portions

Specific symptoms: Minimal to no symptoms in most individuals

Typical reaction time frame: If reactions occur, typically within 4-6 hours of consumption

Individual variation: Generally well-tolerated by most people following a low FODMAP diet

Safe Alternatives

zucchini

Zucchini

cucumber

Cucumber

carrots

Carrots

Substitution ratio: 1:1 substitution in most recipes

Processing Effects

Cooking does not significantly affect FODMAP content

Freezing preserves low FODMAP status

Canned versions remain low FODMAP if no high FODMAP ingredients are added

Stacking Considerations

Avoid combining with:

  • kidney beans
  • black beans
  • navy beans
  • lima beans

Safe complementary foods: Can be safely combined with most low FODMAP proteins and grains

Reintroduction Guidelines
  1. Start with 75g (about 15-20 beans) serving
  2. If tolerated, can increase to 100g serving
  3. Can be consumed daily if well tolerated

Signs of success: No digestive discomfort after consumption, ability to digest normal serving sizes

Hidden Sources

Common products containing garlic:

  • Mixed frozen vegetables
  • Three-bean salad
  • Vegetable medley
  • Ready-made stir-fry mixes

Alternative names: String beans, Snap beans, French beans, Haricots verts

Individual Variables

Factors affecting tolerance:

  • Overall digestive health
  • Portion size consumed
  • Individual sensitivity to fiber
  • Preparation method

Tip: Start with small portions and increase gradually if well tolerated