Vegetables - (203) products

Level Product Description Histamine Other Amines Liberator Blocker Oxalate Lectin Pesticide
turnip - - - - - - - -
choko Possibly not well tolerated. - - - - - - -
chayote Possibly not well tolerated. - - - - - - -
bamboo shoots - - - - - - - -
cress: garden cress (Lepidium sativum) - - -
- - - -
garden cress (Lepidium sativum) - - -
- - - -
mungbeans (germinated, sprouting) - - - - - - - -
Watercress - - - - - - - -
Bald-Curly - - - - - -
chicory (Cichorium intybus) - - - - - - - -
asparagus - - - - - - - -
Cucumber - - - - - - -
Napa cabbage - - - - - - - -
Collards - - - - - - - -
Winter carrot - - - - - - - -
lettuce iceberg - - - - - - - -
Celery Max 2 x p. week - - - - - - -
cornflakes Be careful with malt, folic acid. If no additives such as malt or folic acid - - - - - - -
pearl sago - - - - - - - -
potato with peel Dark place! Green points are poisonous! Possibly incompatible for those with salicylate intolerance - - - - - - -
rice crispies Be careful with malt, folic acid - - - - - - -
fennel - - - - - - - -
Purslane Very high oxalate - - - - - -
celery - - - - - - - -
zucchini - - - - - - - -
amaranth, Amaranthus May cause diarrhea in some cases. This entry refers to the pseudo grain called amaranth, (plant genus Amaranthus). Not to be confused with the azo dye amaranth (an artificial food coloring). - - - - - - -
Canned & pot vegetables With vegetables in a tin / pot it is possible that there is still histamine in it, ie - - - - - - -
Mesclun - - - - - - - -
Chives - - - - - - - -
Butter lettuce - - - - - - - -
Khorasan wheat or Oriental wheat Prefer old varieties (e.g. KAMUT®). Modern ATI-varieties modified by cultivation are often not well tolerated. (Triticum turgidum ssp. turanicum), KAMUT® - - - - - - -
Beets Very high oxalate - - - - - -
hemp seeds (Cannabis sativa) The legal non-psychoactive subspecies - - - - - - -
quinoa Possibly not always well tolerated? - - - - - - -
Potatoes - - - - -
potato, peeled Dark place! Green points are poisonous! - - - - - - -
Bell pepper Ordinary, bubble or hot - - - - -
Spring onion - - - - - - - -
carrot - - - - - - - -
yam - - - - - - - -
lamb's lettuce, corn salad (Valerianella locusta) - - - - - - - -
corn salad, lamb's lettuce (Valerianella locusta) - - - - - - - -
beetroot - - - - - - - -
white onion A type of onion that has a pure white skin and a sweet, mild white flesh (not the common onion). - - - - - - -
broccoli - - - - - - - -
artichoke - - - - - - - -
bell pepper (sweet) - - - - - - - -
rice buiscuits, rice cakes Slightly worse tolerated than freshly cooked rice - - - - - - -
rice noodles Slightly worse tolerated than freshly cooked rice - - - - - - -
cauliflower - - - - - - - -
red cabbage - - -
- - - -
cabbagge (excepting coliflower and kohlrabi) - - - - - - - -
radish: red radish (the tiny red round ones) - - - - - - - -
endive (Cichorium endivia) - - - - - - - -
broad beans - - - - - - - -
sweet corn, maize kernels: out of the tin Hard to digest. Possibly incompatible after long-term storage or in large quantities? - - - - - - -
spelt Prefer old varieties. Modern ATI-varieties modified by cultivation are often not well tolerated. - -
- - - -
celery cabbage (Brassica rapa subsp. pekinensis) - - - - - - - -
courgette - - - - - - - -
lettuce: head and leaf lettuces Rating applies to the plant without dressing - - - - - - -
wild rice Wild rice is not botanically related to rice. - - - - - - -
rice After cooking, store in the fridge up to 12-24 hours max. - - - - - - -
squashes - - - - - - - -
pumpkins (various varieties) - - - - - - - -
bok choi - - - - - - - -
sweet corn, maize kernels: dried (maize meal, maize flour) - - - - - - - -
napa cabbage - - - - - - - -
pak choi - - - - - - - -
Nopales cactus - - - - - - -
cabbage, green or white - - - - - - - -
Carrots - - - - - - - -
Parsley, curled - - - - - - -
Brussels sprouts - - - - - - - -
Kale Lacinato or Dinosaur - - - - - -
Mizuna - - - - - - - -
Garlic - - - - - - - -
Basil - - - - - - - -
Brussels sprouts - - - - - - - -
maltodextrin - - - - - - - -
Pumpkin Histamine releaser. It is unclear whether it is high in histamine - - - - - -
Arugula - - - - - - - -
Romaine - - - - - - - -
radish: white radish (the long white ones) - - - - - - - -
chestnut, sweet chestnut - - - - - - - -
oats Some varieties may sometimes be intolerated (flatulence). - - - - - - -
gourds - - - - - - - -
Mint - - - - - - - -
Leafy vegetables - - - - - - - -
Shell peas - - - - - - - -
Artichokes - - - - - - -
Swiss chard Very high oxalate. Histamine releaser - - - - - -
Squash, summer - - - - - -
Oxheart cabbage Max 2 x p. week - - - - - - -
Chinese cabbage - - - - - - - -
Bok choy - - - - - - - -
asparagus - - - - - - - -
Coriander - - - - - - - -
potato, new, with peel Dark place! Green points are poisonous! Possibly incompatible for those with salicylate intolerance - - - - - - -
marrow - - - - - - - -
sago - - - - - - - -
Red and green leaf lettuce - - - - - - - -
Postelijn Max 2 x p. week - - - - - - -
millet - - - - - - - -
Radish - - - - - - - -
Endive Nitrate rich. Max 2 x p. week - - - - - - -
Pumpkin, Winter - - - - - - -
sweet corn, maize kernels: corn on the cob, fresh / pasteurised Hard to digest. - - - - - - -
Fennel - - - - - - - -
sweet potato - - - - - - - -
KAMUT®, Khorasan wheat Prefer old varieties (e.g. KAMUT®). Modern ATI-varieties modified by cultivation are often not well tolerated. - - - - - - -
Salsify - - - - - - - -
Escarole - - - - - - - -
Onions - any kind - - - - - - - -
Rutabaga - - - - - - - -
Rutabaga - - - - - - - -
Green and red cabbage - - - - - - - -
Mustard vegetables - - - - - - - -
Rhubarb Very high oxalate - - - - - -
Iceberg lettuce Max 2 x p. week - - - - - - -
cucumber - - - - - - - -
parsnip - - - - - - - -
Daikon radish - - - - - - - -
Rammanas - - - - - - - -
Parsley, flat - - - - - - - -
Leeks - - - - - - - -
Broccoli - - - - - - - -
Broccolini - - - - - - - -
Kohlrabi Max 2 x p. week - - - - - - -
Bok choy Max 2 x p. week - - - - - - -
Turnip greens Max 2 x p. week - - - - - - -
chicory - - - - - - - -
Zucchini - - - - - - - -
Celery - - - - - - -
Perilla - - - - - - - -
Turnip - - - - - - - -
Cauliflower - - - - - - - -
Dandelion greens - - - - - - - -
onion Incompatible in large quantities - -
- - - -
yellow split peas - - - - - - - -
kohlrabi - - - - - - - -
green peas - - - - - - - -
turnip cabbage - - - - - - - -
rye Barely tolerated - - - - - - -
snow peas - - - - - - - -
leek In small amounts, usually well tolerated - -
- - - -
horseradish - - -
- - - -
barley - - - - - - - -
German turnip - - - - - - - -
green split peas - - - - - - - -
chard stalks (Beta vulgaris subsp. vulgaris) - - -
- - - -
Savoy cabbage - - -
- - - -
green beans Can be well tolerated in some cases - - - - - - -
brussels sprouts - - -
- - - -
baked goods Problems are often caused by: malt, iodine, long fermentation times of yeast or sourdough, possibly also ATI grains (certain varieties with amylase-tryptase- inhibitors, undeclared)
- - - - - -
bread Problematic ingredients: malt, iodine, long fermentation times of yeast or sourdough, possibly also ATI grains (certain varieties with amylase-tryptase- inhibitors, undeclared)
- - - - - -
wheat Uneven. Mostly digestive problems like flatulence.
-
- - - -
garlic In small amounts, usually well tolerated after cooking - - - - - - -
lentils - - - - - - - -
chili pepper, red, fresh Hotness is irritating - -
- - - -
eggplant -
- - -
perennial wall-rocket (Diplotaxis tenuifolia) - - -
- - - -
malt, barley malt -
- - - -
avocado -
-
- - - -
borlotti beans - - - - - - - -
barley malt, malt -
- - - -
pickled cucumber -
- - - - -
buckwheat Only incompatible, if not thoroughly peeled? -
- - - -
wheat germ Putrescine, spermine, spermidine, cadaverine -
- - - -
aubergine -
- - -
beans (pulses) Applies to virtually all types / varieties. Some tolerated exceptions are possible in some cases. - -
- - - -
sunflower seeds - - -
- - - -
bell pepper (hot) - - - - - - - -
soy (soy beans, soy flour) - - - - - - - -
Vicia faba, broad bean - - - - - - - -
chickpeas - - - - - - - -
olives Usually fermented, sometimes with intolerated ingredients
- - - - -
pulses (soy, beans, peas, lentils...) - - -
- - - -
kelp (large seaweeds (algae) belonging to the brown algae) e.g. as an ingredient in seasoned salt / herbal salt - -
- - - -
pickled vegetables -
- - - - -
stinging nettle (Urtica dioica) -
- - - -
pickled gherkin -
- - - - -
tomato -
-
- - - -
spinach - - - - - - - -
brinjal -
- - -
pickled cabbage -
- - - - - -
Pumpkin - - - - - - -
Silver onion - - - - - - - -
Peas - - - - - - -
sauerkraut -
- - - - - -
Kombucha - - - - - - - -
Eggplant - - - - - -
Beetroot Histamine releaser - - - - - - -
Spinach Very high oxalate. Histamine releaser - - - - -
Alfalfa - - - - - - - -
Atjar - - - - - - - -
Tomato and all tomato products - - - - - -
Amsterdam onion - - - - - - - -
Mushrooms - - - - - - - -
Mushroom-like - - - - - - - -
Green beans, string beans - - - - - - -
sauerkraut - - - - - - - -
Tempeh - - - - - - - -
Gherkins - - - - - - - -