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.
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.
