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Purple Potatoes
Solanum tuberosum var. purple
Low FODMAP
Gluten Free
Vegan
Fresh purple potatoes

FODMAP/SIBO Rating

Safe

Serving Size Consideration: 1 medium purple potato

Safe Serving Size: 1-2 medium purple potatoes

Active Compounds: Oligosaccharides, resistant starch, anthocyanins

Fermentation Level:
Low

Digestive Impact

Why it's problematic: Generally well-tolerated

Specific symptoms: Minimal to none when consumed in recommended portions

Typical reaction time frame: 2-4 hours if sensitivity exists

Individual variation: Some may be sensitive to nightshade vegetables

Safe Alternatives

sweet potatoes

Sweet potatoes

white potatoes

White potatoes

red potatoes

Red potatoes

Substitution ratio: 1:1 substitution

Processing Effects

Boiling may reduce resistant starch content

Frying can increase digestive impact

Baking maintains FODMAP safety

Stacking Considerations

Avoid combining with:

  • sweet potatoes
  • jerusalem artichokes
  • butternut squash

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

Reintroduction Guidelines
  1. Start with 1/2 cup cooked purple potato
  2. If tolerated, increase to 1 cup portion
  3. Test different cooking methods separately

Signs of success: No digestive discomfort within 24-48 hours after consumption

Hidden Sources

Common products containing garlic:

  • potato salads
  • mixed root vegetable dishes
  • purple potato chips
  • specialty purple potato products

Alternative names: Peruvian purple potatoes, blue potatoes, violet potatoes

Individual Variables

Factors affecting tolerance:

  • Cooking method
  • Portion size
  • Individual nightshade sensitivity
  • Overall FODMAP intake for the day

Tip: Start with small portions and monitor tolerance, especially if sensitive to nightshade vegetables