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Raw Tomatoes
Solanum lycopersicum
Low FODMAP
Seasonal Food
Rich in Antioxidants
Fresh raw red tomatoes

FODMAP/SIBO Rating

Be careful

Serving Size Consideration: One medium raw tomato

Safe Serving Size: Half a medium tomato

Active Compounds: Fructose and glucose in balanced amounts, low overall FODMAP content

Fermentation Level:
Very Low

Digestive Impact

Why it's problematic: Rarely problematic in recommended serving sizes

Specific symptoms: Minimal to none when consumed within recommended portions

Typical reaction time frame: Usually within 0-2 hours if sensitivity exists

Individual variation: Some individuals may be sensitive to acidic foods regardless of FODMAP content

Safe Alternatives

cucumber

Cucumber

red bell peppers

Red bell peppers

zucchini

Zucchini

Substitution ratio: 1:1 replacement in most recipes

Processing Effects

Cooking concentrates sugars slightly but maintains low FODMAP status

Sun-dried tomatoes may concentrate FODMAPs and should be consumed in smaller portions

Stacking Considerations

Avoid combining with:

  • marinara sauce
  • sun-dried tomatoes
  • tomato paste

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

Reintroduction Guidelines
  1. Start with 1/4 cup of fresh raw tomato
  2. If tolerated, increase to 1/2 cup after 24 hours
  3. Build up to one whole medium tomato or 1 cup serving

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

Hidden Sources

Common products containing garlic:

  • salsa
  • marinara sauce
  • ketchup
  • vegetable juice blends
  • gazpacho

Alternative names: roma tomatoes, beefsteak tomatoes, cherry tomatoes, grape tomatoes

Individual Variables

Factors affecting tolerance:

  • Ripeness level
  • Portion size
  • Individual acid sensitivity
  • Overall daily FODMAP intake
  • Time of consumption

Tip: Start with small portions and monitor tolerance, especially if sensitive to acidic foods