vegetables
Fermentation provides microbial diversity, though sodium can be high.
fermentation compounds
-0.5
Fermented foods can support inflammatory balance.
vegetable base
-0.3
Fiber and phytonutrients support score.
high sodium
+0.4
Salt-heavy preparations increase score.
garlic/chili
-0.2
Bioactive compounds may be beneficial.
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.
Can be high FODMAP due to garlic and onion.
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