Wheat pasta (cooked)
Rating: depends on portion · Trigger subgroup: Fructans
At a 90 g portion: amber light
Lights per subgroup
- Fructans 0.3 g · amber light
- GOS 0.01 g · amber light
- Excess fructose 0 g · green light
- Lactose 0 g · green light
- Sorbitol 0 g · green light
- Mannitol 0 g · green light
fructans and GOS are evaluated together (oligosaccharide sum) · sorbitol and mannitol are evaluated individually and combined — the worse result wins
Green boundaries come from the scientific sources; the amber (1–2× the cutoff) and red (>2×) bands are an app estimate.
Sources and confidence
- Method:
- subgroup grams from peer-reviewed literature
- Rating confidence:
- high
- Assessed:
- 2026-08-23
- Portion thresholds:
- varney-2017.v1
Sources
- doi:10.3389/fnut.2024.1446771 — cooked wheat pasta fructan 0.33 g/100g fresh; B2011 wheat pasta 0.34 per Liljebo 2020 suppl. — convergent
- doi:10.1186/s40795-020-00374-3 suppl. Table 1 ('Wheat pasta 0.34 (8)' = Biesiekierski 2011)
- doi:10.3390/foods14040667 — cooked spaghetti GOS 0.003 g/100g, sorbitol/mannitol nd in all wheat pastas; GOS 0.01 = rounded up
- USDA FDC 169737 — fructose 0.03 ≈ glucose 0.04 — no excess
Hollow circle = no data (unknown). Hatched = medium/low confidence. Solid = high confidence.
Test your tolerance in the protocol
Fodo walks you through a Fructans tolerance test — and the rest of the 3-phase FODMAP protocol.