Nectarine
Serving sizes
Nectarine changes rating with portion size. These are the amounts tested in the literature behind our ratings.
- About ½ medium (85g)
- Larger portions
- Much larger portions
Nectarines are High FODMAP at a usual serving, though about ½ medium (85g) is low, driven by Excess Fructose and Sorbitol.
- About ½ medium (85g) is low.
- Excess Fructose and Sorbitol build with the amount, so larger portions are moderate and much larger portions are high.
- Dried nectarine concentrates the fruit, so the same weight carries more.
Slice half a nectarine over lactose-free yogurt and save the other half for later.
Why nectarine is rated high
Nectarine is high FODMAP at an ordinary serve. It carries two FODMAPs: Sorbitol, a sugar alcohol found in many stone fruits, and Excess Fructose, where fructose outweighs glucose. About ½ medium (85g) is low, larger portions are moderate and much larger portions are high, so half a nectarine fits while a whole one climbs past the low serve.
What changes your risk
- A modest low rung About ½ medium (85g) is low, larger portions are moderate and much larger portions are high. Cutting the fruit in half and saving the rest is the practical way to stay at the low serve.
- Drying Dried nectarine concentrates the Sorbitol and Excess Fructose into a much smaller piece, so it is not a lighter option.
- Juicing and nectars Nectarine juice and stone fruit nectars pack the sugars of several fruits into one glass.
- Stacking Sorbitol Nectarine alongside peach, plum, apricot, cherries, avocado or sugar-free gum adds Sorbitol from several sources.
- Stacking Excess Fructose A fruit salad with mango, apple or a honey drizzle piles on more Excess Fructose.
Swaps
For a juicy fresh fruit, oranges, mandarins, kiwi and pineapple are low FODMAP fruits that fill the same role. In a summer fruit salad, strawberries, blueberries, raspberries and cantaloupe give colour and sweetness. For grilled stone fruit, grilled pineapple slices with a little maple syrup work well, and for a crumble or cobbler, use strawberries and blueberries under an oat topping. Do not swap to peach, plum, apricot or mango, which are not low FODMAP either.
How to lower the load
When a recipe calls for nectarines, such as a salsa, salad or tart, swap the fruit or keep each plate to about ½ medium (85g): diced pineapple makes a good salsa with fish, and orange segments work in a salad with rocket and parmesan. Check mixed fruit cups, smoothies and fruit yoghurts for nectarine or peach in the ingredients. Frozen stone fruit blends are the same fruit, so freezing does not change the rating.
Common questions
is nectarine low fodmap
Only at a small serve. About ½ medium (85g) is low, larger portions are moderate and much larger portions are high.
is nectarine high in sorbitol
Yes. Nectarine carries Sorbitol along with Excess Fructose, and together they build as the portion grows past about ½ medium (85g).
are dried or canned nectarines low fodmap
Dried nectarine concentrates the fruit, so it is not a lower option. Canned nectarine is not covered by the fresh serve of about ½ medium (85g).
what fruit can i eat instead of nectarine
Oranges, mandarins, kiwi, pineapple, strawberries and blueberries are low FODMAP swaps. Peach, plum and apricot are not unrestricted swaps.
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Where this rating comes from
Nectarine is rated from published lab measurements of its FODMAP content, using the low, moderate and high cutoffs of Varney et al. (2017).
Feedback sent through the FODMAP Foods app has led to changes in this list.
Sources
- Fructan and free fructose content of common Australian vegetables and fruit. Muir et al. (2007), J. Agricultural and Food Chemistry 55(16):6619-6627.
- Measurement of short-chain carbohydrates in common Australian vegetables and fruits by high-performance liquid chromatography (HPLC). Muir et al. (2009), J. Agricultural and Food Chemistry 57(2):554-565.
- Quantification of fructans, galacto-oligosaccharides and other short-chain carbohydrates in processed grains and cereals. Biesiekierski et al. (2011), J. Human Nutrition and Dietetics 24(2):154-176.
- Dietary sorbitol and mannitol: food content and distinct absorption patterns between healthy individuals and patients with irritable bowel syndrome. Yao et al. (2014), J. Human Nutrition and Dietetics 27(Suppl 2):263-275.
- FODMAPs: food composition, defining cutoff values and international application. Varney et al. (2017), J. Gastroenterology and Hepatology 32(Suppl 1):53-61. Supplies the low, moderate and high cutoffs used on this page.
Informational only, not medical advice. Individual tolerance varies. Talk to a healthcare professional or a dietitian for personal guidance.