FODMAP/SIBO Rating
Serving Size Consideration: 1 medium cucumber or 1/2 cup sliced
Safe Serving Size: Up to 1 cup sliced
Active Compounds: Cucumbers contain minimal FODMAPs and are primarily composed of water (95%). They contain small amounts of fructose and glucose in balanced ratios.
Digestive Impact
Why it's problematic: Rarely problematic
Specific symptoms: Generally well-tolerated with minimal digestive impact
Typical reaction time frame: If reactions occur, typically within 30-60 minutes of consumption
Individual variation: Some individuals may be sensitive to cucumber skin or seeds
Peeling reduces potential digestive sensitivity
Removing seeds may improve tolerance
Both raw and cooked forms are low FODMAP
Avoid combining with:
- watermelon
- celery
- asparagus
Safe complementary foods: Can be safely combined with most low FODMAP foods including lettuce, tomatoes, and carrots
- Start with small amount (30g) of peeled cucumber
- If tolerated, increase to regular serving size (65g)
- Try unpeeled cucumber if peeled version is well tolerated
Signs of success: No digestive discomfort within 24 hours of consumption
Common products containing garlic:
- Greek salad
- sandwich fillings
- vegetable platters
- tzatziki sauce
Alternative names: gherkin, pickle, kirby cucumber, English cucumber, Persian cucumber
Factors affecting tolerance:
- Skin sensitivity
- Seed tolerance
- Portion size
- Time of day consumed
- Overall meal composition
Tip: Start with peeled cucumber in small amounts if unsure about tolerance