vegetables
Rich in lycopene and vitamin C that lower inflammatory biomarkers and protect against oxidative damage.
Lycopene
-0.6
Carotenoid that reduces NF-kB activation and lowers interleukin-6 production.
Vitamin C
-0.4
Supports immune function and reduces reactive oxygen species in tissues.
Naringenin
-0.3
Flavonoid that inhibits inflammatory enzymes and improves insulin sensitivity.
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 when ripe and fresh, though canned varieties may contain high FODMAP additives.
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