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Rutabaga
Brassica napus var. napobrassica
Low FODMAP
Root Vegetable
Safe in Regular Servings
Fresh whole and sliced rutabaga

FODMAP/SIBO Rating

Safe

Serving Size Consideration: One cup of cubed rutabaga

Safe Serving Size: Up to two cups of cubed rutabaga

Active Compounds: Contains minimal amounts of fermentable carbohydrates, primarily fructans

Fermentation Level:
Very Low

Digestive Impact

Why it's problematic: Rarely problematic

Specific symptoms: Minimal digestive symptoms reported

Typical reaction time frame: If reactions occur, typically within 2-4 hours of consumption

Individual variation: Most people tolerate rutabaga well

Safe Alternatives

turnips

Turnips

parsnips

Parsnips

carrots

Carrots

Substitution ratio: 1:1 substitution in recipes

Processing Effects

Cooking does not significantly affect FODMAP content

Freezing maintains low FODMAP status

Stacking Considerations

Avoid combining with:

  • jerusalem artichokes
  • asparagus
  • cauliflower
  • brussels sprouts

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

Reintroduction Guidelines
  1. Start with small portion (1/2 cup cooked)
  2. If tolerated, increase to 1 cup
  3. Can be consumed regularly if no reactions occur

Signs of success: No digestive discomfort after consumption of regular portions

Hidden Sources

Common products containing garlic:

  • root vegetable medleys
  • winter soups
  • stews

Alternative names: swede, swedish turnip, yellow turnip

Individual Variables

Factors affecting tolerance:

  • Overall digestive sensitivity
  • Portion size consumed
  • Cooking method
  • Individual tolerance levels

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