Tomato Puree
Condiments · Sauces
Tomato purée is low FODMAP at 22 g, approximately 1 tablespoon. Fructose is moderate at 37 g and high at 49 g. Lactose, mannitol, sorbitol, GOS and fructans remain low.
Serving sizes for tomato puree
The low weight is 22 g; fructose is moderate at 37 g and high at 49 g.
Tested serving sizes
| Serving | Amount | Main FODMAP | Rating |
|---|---|---|---|
| 1 tablespoon | 22 g | Fructose 0.03 g | |
| 1⅔ tablespoons | 37 g | Fructose 0.05 g | |
| 2¼ tablespoons | 49 g | Fructose 0.15 g |
Breakdown for 1 tablespoon
Is tomato puree low FODMAP?
This entry describes the purée preparation measured by weight. Tomato-product names can be used differently between recipes and countries, so match the product itself rather than relying only on the word purée. Passata and bottled tomato sauce have their own entries and should not inherit these gram amounts.
Tomato Puree and IBS: what to know
For IBS, a spoonful used for a whole pot and several spoonfuls in one plate are different portions. Record the amount added and how much of the finished recipe you eat. The low reference gives FODMAP information for the ingredient; it does not establish the rating or symptom effect of the complete meal.
Gut-friendly ways to eat tomato puree
Weigh the purée before adding it to soup, a stew or a pasta sauce. Divide the total between the portions actually served, including any second helping. Water or stock changes the consistency but does not remove the purée already added. If your recipe instead uses a pourable tomato base, consult passata and follow its separate volume references.
Frequently asked questions
How much tomato purée is low FODMAP?
The listed low portion is 22 g, approximately 1 tablespoon. A scale avoids uncertainty with a heaped spoon or a concentrated product.
Which FODMAP group rises in larger portions?
Fructose changes to moderate at 37 g and high at 49 g. The other five recorded groups stay low at those weights.
Can I dilute purée and use the passata portion?
No equivalence is established here. Track the original purée used in your serving rather than borrowing a volume from another tomato preparation.
How should I calculate purée in a shared stew?
Divide the total purée by the actual number of servings and account for a larger plate or second helping. Assess the remaining ingredients separately.
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