Is garland chrysanthemum high in acidic foods?

Watch for

• Moderate on salicylates, the strongest grade here.Strongly perfumed bitter leaves tend to carry more salicylate than bland ones, and shungiku is about as perfumed as a leaf gets. On a strict RPAH or failsafe elimination it belongs in the challenge list rather than the free list.
• Daisy family, not a brassica.If chrysanthemums give you contact dermatitis, or your hay fever is driven by mugwort or ragweed, this vegetable is a plausible oral trigger through the same sesquiterpene lactone and pollen cross reactivity that puts lettuce, chicory, radicchio, artichoke and dandelion in the same family.
• Fructans, fruit sugar and polyols are all borderline, and no overall FODMAP figure has been established.A handful wilted into a bowl of broth behaves very differently from a plate of it eaten as a vegetable in its own right.
• It is a late addition for a reason.Overcooked shungiku turns aggressively bitter, and people frequently read that bitterness as a bad reaction. Add it off the heat and judge it again.
• The insecticide confusion is not real.Pyrethrum comes from a different chrysanthemum species grown as a crop for that purpose, not from the vegetable in your hot pot.