Is adobo seasoning low FODMAP?


Limit intake! Adobo seasoning is fine in reasonable amounts.
Serving size: 1 teaspoon/0.25oz/7g


Adobo seasoning(salt) should be tolerated by most people in reasonable servings (up to 0.5oz/14g). Larger servings contain significant amounts of Fructans.

Most brands might contain onion so be sure to check the ingredients. Onions are the biggest culprit responsible for Fructan content.

All FODMAP-related information is based on the research of the Department of Gastroenterology at Monash University.

General Information:

Adobo or Adobar (Spanish: marinade, sauce, or seasoning) is the immersion of raw food in a stock (or sauce) composed variously of paprika, oregano, salt, garlic, and vinegar to preserve and enhance its flavor. The Portuguese variant is known as Carne de vinha d'alhos.

The practice is native to Iberia, namely Spanish cuisine[1] and Portuguese cuisine. It was widely adopted in Latin America and other Spanish and Portuguese colonies, including the Azores and Madeira. In the Philippines, the name adobo was given by the Spanish colonists to an indigenous cooking method that also uses vinegar, which, although superficially similar, had developed independently of Spanish influence.

Nutrition Information:

Related Foods:

Medical Disclaimer

Information contained on this website does not constitute a patient-doctor relationship and does not replace medical advice from a physician. You still need to talk to a doctor who knows you and your medical history. This website is not intended to be a substitute for professional medical advice. I am not your doctor.

Ask Dr. Heinz a Question

The answer will be published on this website