Is Bell pepper / Capsicum, green, raw Low FODMAP?
Bell pepper / Capsicum, green, raw is Low FODMAP. This tested serving is low in the measured FODMAP groups. Tolerance can vary, and combining several foods may increase the total FODMAP load of a meal.
Serving Sizes
| Serving Type | Amount | |
|---|---|---|
| Low FODMAP Serving | 1 serve (¼ medium or 1 cup) | |
| Original source note (unmodified): This serving size is low in FODMAPs and should be tolerated by most individuals with IBS. This food also contains capsaicin, a natural ingredient which gives its spicy flavour and can trigger heartburn and abdominal pain in some individuals with IBS. Limit intake if IBS symptoms occur after ingestion of spicy foods. Please note that the 'green' traffic light rating system allows you to eat multiple serves of 'green' foods per meal. Nutritional guidelines recommend that on average per day you should eat at least 5 serves of vegetables and 2 serves of fruits. | ||
| Moderate Serving | Moderate serve (31/3 cups) | |
| Original source note (unmodified): This serving size contains moderate amounts of FODMAPs. Intake may trigger symptoms if you malabsorb any of the indicated FODMAPs. | ||
| High FODMAP Serving | High serve (4 cups) | |
| Original source note (unmodified): This serving size contains high amounts of FODMAPs. Intake may trigger symptoms if you malabsorb any of the indicated FODMAPs. | ||
This tested serving is low in the measured FODMAP groups. Tolerance can vary, and combining several foods may increase the total FODMAP load of a meal.
Sources and data provenance
Serving-specific FODMAP fields and original comments come from the project source export associated with Monash University FODMAP research. The export does not contain a publication URL for each record, so this page does not claim a more precise citation. Nutrition is shown per 100 g; source energy is stored as kJ and kcal is derived.
FODMAP Breakdown
Nutrition Information
Per 100g serving
Data and Medical Note
FODMAP tolerance varies by person, preparation, ripeness, and total meal load. Use this database as an educational lookup tool and work with a registered dietitian or clinician for personalized IBS care.
Food entries are reviewed against the site methodology and updated when the source database or interpretation changes.
