Is Flour, millet, finger / ragi Low FODMAP?
Flour, millet, finger / ragi is Moderate FODMAP. This serving size contains moderate amounts of FODMAPs. Intake may trigger symptoms if you malabsorb any of the indicated FODMAPs.
Serving Sizes
| Serving Type | Amount | |
|---|---|---|
| Low FODMAP Serving | Low serve (¾ cup) | |
| Original source note (unmodified): This serving size is low in FODMAPs and should be tolerated by most individuals with IBS. Products made using this flour tend to be low in FODMAPs. However, it is important to note that other ingredients added during the food processing as well as the type of food processing used may increase the FODMAP content of the final product. Be sure that only other low FODMAP ingredients are added. To be confident of the final FODMAP content, the final product should be tested for total FODMAP content. This is a gluten-free flour which tend to be low in FODMAPs. | ||
| Moderate Serving | 1 serve (1 cup) | |
| 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 (11/5 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.
