FODMAP/SIBO Rating
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
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
Washing thoroughly reduces bacterial risk
Refrigeration extends freshness and safety
Best consumed raw to preserve nutrients
Avoid combining with:
- watercress
- arugula
- horseradish
Safe complementary foods: Can be safely combined with most low FODMAP vegetables and proteins
- Start with 1 tablespoon (5g) of radish sprouts
- If well tolerated, increase to 1/4 cup (15g)
- Build up to full serving of 1 cup (30g)
Signs of success: No digestive discomfort within 24 hours of consumption
Common products containing garlic:
- Mixed salad greens
- Asian-style sandwiches
- Garnishes
- Microgreen blends
Alternative names: Kaiware, Daikon sprouts, Red radish sprouts
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