vegetables
Rich in isoflavones and omega-3 ALA that reduce inflammatory markers and support hormonal balance.
Isoflavones
-0.6
Phytoestrogens that modulate inflammatory pathways and reduce oxidative stress.
Omega-3 ALA
-0.5
Plant-based omega-3 that reduces pro-inflammatory eicosanoid production.
Fiber
-0.2
Supports gut microbiome diversity and production of anti-inflammatory SCFAs.
This score is ingredient-based and weighted by DII-inspired evidence. Foods with added sugar, refined starches, and heavy processing trend higher; foods with fiber, omega-3, and polyphenols trend lower.
Low FODMAP in small portions (45g hulled), larger servings may contain moderate GOS.
Join the waitlist and get early access to ingredient-level inflammation scoring.