vegetables
Loaded with beta-carotene and anthocyanins that combat oxidative stress and reduce systemic inflammation.
Beta-carotene
-0.7
Converts to vitamin A to regulate immune function and reduce inflammatory mediators.
Anthocyanins
-0.5
Polyphenols that inhibit COX enzymes and decrease inflammatory cytokine expression.
Fiber
-0.3
Feeds beneficial gut bacteria that produce anti-inflammatory short-chain fatty acids.
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 moderate portions (75g), well-tolerated by most sensitive digestive systems.
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