Radish Sprouts
Raphanus sativus
Raw Food
Low FODMAP
Safe to Eat
Fresh radish sprouts

FODMAP/SIBO Rating

Safe

Serving Size Consideration: A typical serving of radish sprouts is about 1 cup (approximately 30g) raw

Safe Serving Size: Radish sprouts are generally safe in portions up to 2 cups (60g) for most people following a low FODMAP diet

Active Compounds: Radish sprouts contain glucosinolates and isothiocyanates, which are beneficial compounds but can be spicy

Fermentation Level:
Very Low

Digestive Impact

Why it's problematic: Rarely problematic for most people

Specific symptoms: Minimal to none when consumed in recommended portions

Typical reaction time frame: Usually within 0-2 hours if any reaction occurs

Individual variation: Some may experience mild digestive effects due to the spicy compounds rather than FODMAPs

Safe Alternatives

Substitution ratio: 1:1 substitution in recipes

Processing Effects

Washing thoroughly reduces bacterial risk

Refrigeration extends freshness and safety

Best consumed raw to preserve nutrients

Stacking Considerations

Avoid combining with:

  • watercress
  • arugula
  • horseradish

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

Reintroduction Guidelines
  1. Start with 1 tablespoon (5g) of radish sprouts
  2. If well tolerated, increase to 1/4 cup (15g)
  3. Build up to full serving of 1 cup (30g)

Signs of success: No digestive discomfort within 24 hours of consumption

Hidden Sources

Common products containing garlic:

  • Mixed salad greens
  • Asian-style sandwiches
  • Garnishes
  • Microgreen blends

Alternative names: Kaiware, Daikon sprouts, Red radish sprouts

Individual Variables

Factors affecting tolerance:

  • Spice tolerance
  • Overall digestive sensitivity
  • Freshness of sprouts
  • Individual immune system strength

Tip: Start with small amounts if you're sensitive to spicy foods or have a delicate digestive system