Is monstera deliciosa specific carbohydrate-compatible?

Watch for

• Unripe monstera fruit causes an immediate burning mouth and throat.The mechanism is mechanical, not allergic: raphides are needle crystals of calcium oxalate that lodge in mucous membranes on contact, which is the same trick raw taro and dumb cane use, all members of the Araceae family
• Ripeness is read from the scales, not from colour or squeeze.The green hexagonal plates lift and drop away from the base upward as each segment ripens, and only the exposed segments are ready. Forcing an unripe section is what causes the reaction
• Very high oxalate (graded E) even in the ripe fruit, so it is a poor choice if you form calcium oxalate kidney stones or are on a low-oxalate protocol for any reason.A ripe monstera stops being an irritant, it does not stop being high oxalate
• Only the ripe fruit is edible.Leaves, stems, roots and the unripe spadix of Monstera deliciosa are irritant plant material listed by poison centres, which matters because the same plant is a common houseplant with pets and children around it
• Moderate on histamine and salicylates, worth noting only because monstera is usually eaten very ripe, and ripeness is the direction that pushes histamine up in any fruit