Radishes
Raphanus sativus
Low FODMAP
Quick Digesting
Safe Raw
Fresh red radishes with green leaves

FODMAP/SIBO Rating

Safe

Serving Size Consideration: 2-3 medium radishes

Safe Serving Size: Up to 4-5 medium radishes

Active Compounds: Contains raffinose and glucosinolates, but in low amounts that are generally well-tolerated

Fermentation Level:
Very Low

Digestive Impact

Why it's problematic: Rarely problematic

Specific symptoms: May cause mild digestive discomfort in very sensitive individuals due to their peppery nature

Typical reaction time frame: Usually within 30-60 minutes if any reaction occurs

Individual variation: Most people tolerate radishes well, even those with IBS

Safe Alternatives

Substitution ratio: 1:1 replacement in recipes

Processing Effects

Safe to eat raw

Cooking reduces peppery taste but maintains low FODMAP status

Pickling is safe and doesn't increase FODMAP content

Stacking Considerations

Avoid combining with:

  • horseradish
  • wasabi
  • garlic
  • onion

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

Reintroduction Guidelines
  1. Start with 1 small radish
  2. If tolerated, increase to 2-3 radishes
  3. Can be consumed daily if well tolerated

Signs of success: No digestive discomfort after consumption, ability to eat normal serving size

Hidden Sources

Common products containing garlic:

  • Asian salad mixes
  • Vegetable medleys
  • Spring rolls
  • Kimchi

Alternative names: Red radish, Daikon, Chinese radish, Winter radish

Individual Variables

Factors affecting tolerance:

  • Personal spice tolerance
  • Overall digestive sensitivity
  • Preparation method
  • Portion size

Tip: Start with small portions and increase gradually if well tolerated