Is Typical bottled Italian Dressing low FODMAP?

No — garlic sits in the main ingredient list of typical bottled Italian, not the trace section. On Kraft Zesty Italian's label the order runs vinegar, water, soybean oil, sugar, canola oil, garlic, salt — garlic ahead of salt — with onions, red bell peppers, and spices in the less-than-2% cluster. Garlic and onion are fructan sources, and in a vinaigrette-style dressing the standard serving is a full two tablespoons, so the dose arrives with every pour rather than hiding in a trace amount. The rest of the label is unremarkable from a FODMAP standpoint: distilled vinegar carries no fermentable carbohydrates, the sweetener here is plain sucrose, and red bell pepper at this quantity is a non-issue. Worth knowing when comparing bottles: several other mainstream Italian dressings sweeten with high fructose corn syrup instead of sugar, which layers an excess-fructose flag on top of the garlic and onion — so switching brands within the category rarely changes the picture. The dependable route is a two-minute homemade shake-up: olive oil, red wine vinegar, dried oregano and basil, a little Dijon, and garlic-infused oil for the flavor without the fructans.

📏 Garlic is a main-list ingredient, so the standard 2-tablespoon serving delivers a real dose; a scant teaspoon brushed into a marinade is a smaller dose, but it's never garlic-free.