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Egg Yolks
Vitellus ovi
Low FODMAP
High Protein
Generally Safe
Fresh raw egg yolks

FODMAP/SIBO Rating

Safe

Serving Size Consideration: One large egg yolk

Safe Serving Size: Up to 2-3 egg yolks per serving

Active Compounds: Egg yolks contain no FODMAPs. They are rich in proteins, fats, vitamins A, D, E, K, and B-complex.

Fermentation Level:
Very Low

Digestive Impact

Why it's problematic: No

Specific symptoms: Generally well-tolerated with no FODMAP-related symptoms

Typical reaction time frame: Immediate to 2 hours if allergic; otherwise no adverse reactions

Individual variation: Some individuals may have egg allergies unrelated to FODMAPs

Safe Alternatives

egg whites

Egg whites

quail eggs

Quail eggs

duck eggs

Duck eggs

Substitution ratio: 1:1 substitution for other egg varieties

Processing Effects

Cooking does not affect FODMAP content

Temperature changes do not impact FODMAP levels

Stacking Considerations

Avoid combining with:

  • egg whites
  • salmon
  • tuna

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

Reintroduction Guidelines
  1. Start with one egg yolk
  2. If well tolerated, increase to two egg yolks
  3. Can be consumed daily if no reactions occur

Signs of success: No digestive discomfort, bloating, or other IBS symptoms after consumption

Hidden Sources

Common products containing garlic:

  • mayonnaise
  • custard
  • hollandaise sauce
  • caesar dressing

Alternative names: vitellus, egg lecithin, egg emulsifier

Individual Variables

Factors affecting tolerance:

  • Overall digestive health
  • Egg allergies or sensitivities
  • Cooking method
  • Portion size

Tip: Start with small portions and monitor your body's response, especially if you have egg sensitivities