Green Capsicum and Potato FODMAP Status
Both green capsicum (bell pepper) and potato are considered low FODMAP foods and can be included freely during the restriction phase of a low FODMAP diet. 1
Green Capsicum (Bell Pepper)
Green bell peppers are low FODMAP and lack the problematic short-chain fermentable carbohydrates (oligosaccharides, disaccharides, monosaccharides, and polyols) that trigger gastrointestinal symptoms in individuals with visceral hypersensitivity. 1
Bell peppers can be consumed without concern during all phases of the low FODMAP diet, similar to tomatoes and other low FODMAP vegetables. 1
Unlike high FODMAP vegetables such as onions and garlic which must be avoided during elimination, green capsicum serves as a safe vegetable option for adding flavor and nutrition to meals. 1
Potato
Potatoes are low FODMAP and are specifically mentioned as an allowed food in structured elimination diets for gastrointestinal conditions. 2
The Crohn's Disease Exclusion Diet (CDED) explicitly includes "cooled potatoes" as a mandatory allowed food during Phase 1, indicating their low FODMAP status and safety for patients with sensitive gastrointestinal tracts. 2
Potatoes contain minimal fermentable carbohydrates and do not increase small intestinal water volume or colonic gas production through fermentation. 1
Practical Implementation
Both vegetables can be incorporated into meals during the 4-6 week restriction phase without triggering FODMAP-related symptoms. 1, 3
For patients with inflammatory bowel disease who have intestinal strictures, cooking potatoes and peppers to a soft consistency may improve tolerance, though this relates to texture rather than FODMAP content. 2
These foods provide valuable nutrition and variety during FODMAP restriction when many other vegetables must be eliminated. 1