Oligosaccharides: Fructans and GOS

This category of FODMAPs is broken down into two subgroups: fructans and galacto-oligosaccharides (GOS). Fructans encompass a broad range of foods, including certain grains (wheat, rye, and barley), certain vegetables (such as garlic and onion), legumes (beans, lentils, and peas), some fruits, some nuts and seeds, and inulin (chicory root), which is added to a variety of prepared foods as a texturizer or prebiotic. The most common galacto-oligosaccharides are raffinose and stachyose, which are present in most legumes.