Is tomato high in polyols?

Polyols status

Safe

Find out whether tomato is high or low in polyols, see its exact rating, and check its FODMAP, salicylate, oxalate and diet compatibility all in one place.

Related checkers

Compare tomato across criteria

HistamineHigh Histamine LiberatorsHigh FODMAPsAvoid FructansSafe GOSSafe FructoseSafe

Sensitivity notes

Why polyols food checker matters

Polyols (sugar alcohols) are found naturally in some fruits and vegetables, and are used as artificial sweeteners. They're poorly absorbed and can cause digestive symptoms, especially in IBS sufferers.

Avoid sugar-free products with sorbitol, mannitol, xylitol, maltitol
Stone fruits are naturally high in polyols
Cooking doesn't reduce polyol content

Triggers

HistamineHigh

Histamine LiberatorsHigh

FODMAPsModerate

FructansSafe

GOSSafe

FructoseSafe

PolyolsSafe

GlutenSafe

LactoseSafe

Dairy ProteinsSafe

NightshadesAvoid

SalicylatesHigh

OxalatesModerate

NickelSafe

SulfitesSafe

NitritesSafe

GlutamatesAvoid

TyramineSafe

CaffeineSafe

LectinAvoid

Low FermentationSafe

Diets

GlutenFit

InflammationFit

VeganFit

VegetarianFit

Paleo AIPAvoid

MediterraneanFit

DASH DietFit

EoE CompatibleFit

FODMAPsAvoid

Low FermentationFit

Priority ingredient notes

Serving size, prep, and portion notes for tomato

Tomato is flagged on more independent axes than almost any other everyday vegetable, and the mechanisms are constantly mistaken for each other. It is a nightshade, our highest grade there, carrying the glycoalkaloids that concentrate in unripe green fruit, stems and leaves. Separately it is one of the richest natural sources of free glutamate, which is exactly why it tastes savoury and why it turns up in MSG-sensitivity reports. Separately again it grades high for histamine and high as a histamine liberator, and high for salicylates, with moderate oxalate and high lectin content in the seeds and skin. What it is not is a FODMAP problem: it rates only moderate there and clean on fructans, lactose, gluten, nickel and sulfites. And despite the nightshade reputation, tomato grades strongly anti-inflammatory, so nightshade avoidance is an individual sensitivity question rather than a general claim that tomato is inflammatory.

Watch for

A nightshade at our highest grade, and not compliant with autoimmune protocol. The glycoalkaloids concentrate in unripe green fruit, stems and leaves, so under-ripe tomatoes carry more than fully red ones / One of the highest natural free-glutamate foods there is. Reducing tomato into paste, passata or sun-dried pieces concentrates it further, which is why a rich sauce reads far more umami and MSG-like than a fresh slice / High for histamine and a strong liberator on top of that. Cooked, tinned and jarred tomato products grade worse than fresh fruit, with tomato sauce reaching our top histamine grade / High in salicylates, moderate in oxalate and high in lectins. The lectins sit in the seeds and skin, so deseeding and peeling reduce the load without removing it / Only moderate on FODMAPs and clean on fructans, gluten, lactose, nickel and sulfites, so if tomato reliably bothers you the cause is nearly always one of the nightshade, histamine, glutamate or salicylate routes rather than fermentation / Rates strongly anti-inflammatory in its own right, largely from lycopene, so a nightshade reaction is a personal sensitivity rather than evidence that tomato is an inflammatory food

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