Vegetables - (203) products

Level Product Description Histamine Other Amines Liberator Blocker Oxalate Lectin Pesticide
cress: garden cress (Lepidium sativum) - - -
- - - -
bamboo shoots - - - - - - - -
chayote Possibly not well tolerated. - - - - - - -
garden cress (Lepidium sativum) - - -
- - - -
mungbeans (germinated, sprouting) - - - - - - - -
choko Possibly not well tolerated. - - - - - - -
turnip - - - - - - - -
Bok choy - - - - - - - -
potato, new, with peel Dark place! Green points are poisonous! Possibly incompatible for those with salicylate intolerance - - - - - - -
Arugula - - - - - - - -
Mizuna - - - - - - - -
Garlic - - - - - - - -
Brussels sprouts - - - - - - - -
Celery - - - - - - -
maltodextrin - - - - - - - -
millet - - - - - - - -
Coriander - - - - - - - -
Swiss chard Very high oxalate. Histamine releaser - - - - - -
Brussels sprouts - - - - - - - -
Parsley, curled - - - - - - -
Mint - - - - - - - -
Shell peas - - - - - - - -
Dandelion greens - - - - - - - -
Cauliflower - - - - - - - -
Rammanas - - - - - - - -
Escarole - - - - - - - -
Endive Nitrate rich. Max 2 x p. week - - - - - - -
Rutabaga - - - - - - - -
Rhubarb Very high oxalate - - - - - -
Spring onion - - - - - - - -
potato, peeled Dark place! Green points are poisonous! - - - - - - -
Potatoes - - - - -
Chives - - - - - - - -
Purslane Very high oxalate - - - - - -
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 - - - - - - -
Leafy vegetables - - - - - - - -
Broccoli - - - - - - - -
Bok choy Max 2 x p. week - - - - - - -
Turnip greens Max 2 x p. week - - - - - - -
Perilla - - - - - - - -
Turnip - - - - - - - -
Pumpkin, Winter - - - - - - -
Mustard vegetables - - - - - - - -
Butter lettuce - - - - - - - -
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). - - - - - - -
Postelijn Max 2 x p. week - - - - - - -
Chinese cabbage - - - - - - - -
Oxheart cabbage Max 2 x p. week - - - - - - -
Squash, summer - - - - - -
Artichokes - - - - - - -
Radish - - - - - - - -
Red and green leaf lettuce - - - - - - - -
Kale Lacinato or Dinosaur - - - - - -
Romaine - - - - - - - -
oats Some varieties may sometimes be intolerated (flatulence). - - - - - - -
Zucchini - - - - - - - -
Basil - - - - - - - -
Pumpkin Histamine releaser. It is unclear whether it is high in histamine - - - - - -
chestnut, sweet chestnut - - - - - - - -
Parsley, flat - - - - - - - -
Leeks - - - - - - - -
Broccolini - - - - - - - -
Kohlrabi Max 2 x p. week - - - - - - -
chicory - - - - - - - -
Rutabaga - - - - - - - -
Fennel - - - - - - - -
Salsify - - - - - - - -
Daikon radish - - - - - - - -
KAMUT®, Khorasan wheat Prefer old varieties (e.g. KAMUT®). Modern ATI-varieties modified by cultivation are often not well tolerated. - - - - - - -
Onions - any kind - - - - - - - -
Green and red cabbage - - - - - - - -
Iceberg lettuce Max 2 x p. week - - - - - - -
Bell pepper Ordinary, bubble or hot - - - - -
hemp seeds (Cannabis sativa) The legal non-psychoactive subspecies - - - - - - -
Mesclun - - - - - - - -
Canned & pot vegetables With vegetables in a tin / pot it is possible that there is still histamine in it, ie - - - - - - -
Collards - - - - - - - -
Celery Max 2 x p. week - - - - - - -
Beets Very high oxalate - - - - - -
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® - - - - - - -
Bald-Curly - - - - - -
Watercress - - - - - - - -
asparagus - - - - - - - -
Cucumber - - - - - - -
Napa cabbage - - - - - - - -
Winter carrot - - - - - - - -
rice crispies Be careful with malt, folic acid - - - - - - -
pak choi - - - - - - - -
sweet corn, maize kernels: dried (maize meal, maize flour) - - - - - - - -
yam - - - - - - - -
carrot - - - - - - - -
cabbagge (excepting coliflower and kohlrabi) - - - - - - - -
red cabbage - - -
- - - -
broccoli - - - - - - - -
celery - - - - - - - -
pumpkins (various varieties) - - - - - - - -
rice After cooking, store in the fridge up to 12-24 hours max. - - - - - - -
rice buiscuits, rice cakes Slightly worse tolerated than freshly cooked rice - - - - - - -
bell pepper (sweet) - - - - - - - -
cauliflower - - - - - - - -
radish: red radish (the tiny red round ones) - - - - - - - -
Nopales cactus - - - - - - -
celery cabbage (Brassica rapa subsp. pekinensis) - - - - - - - -
napa cabbage - - - - - - - -
quinoa Possibly not always well tolerated? - - - - - - -
sweet potato - - - - - - - -
sweet corn, maize kernels: corn on the cob, fresh / pasteurised Hard to digest. - - - - - - -
spelt Prefer old varieties. Modern ATI-varieties modified by cultivation are often not well tolerated. - -
- - - -
squashes - - - - - - - -
Carrots - - - - - - - -
fennel - - - - - - - -
cucumber - - - - - - - -
radish: white radish (the long white ones) - - - - - - - -
sago - - - - - - - -
courgette - - - - - - - -
sweet corn, maize kernels: out of the tin Hard to digest. Possibly incompatible after long-term storage or in large quantities? - - - - - - -
cabbage, green or white - - - - - - - -
beetroot - - - - - - - -
broad beans - - - - - - - -
endive (Cichorium endivia) - - - - - - - -
rice noodles Slightly worse tolerated than freshly cooked rice - - - - - - -
white onion A type of onion that has a pure white skin and a sweet, mild white flesh (not the common onion). - - - - - - -
corn salad, lamb's lettuce (Valerianella locusta) - - - - - - - -
lettuce: head and leaf lettuces Rating applies to the plant without dressing - - - - - - -
wild rice Wild rice is not botanically related to rice. - - - - - - -
artichoke - - - - - - - -
lamb's lettuce, corn salad (Valerianella locusta) - - - - - - - -
chicory (Cichorium intybus) - - - - - - - -
parsnip - - - - - - - -
bok choi - - - - - - - -
lettuce iceberg - - - - - - - -
zucchini - - - - - - - -
marrow - - - - - - - -
asparagus - - - - - - - -
gourds - - - - - - - -
barley - - - - - - - -
bread Problematic ingredients: malt, iodine, long fermentation times of yeast or sourdough, possibly also ATI grains (certain varieties with amylase-tryptase- inhibitors, undeclared)
- - - - - -
chard stalks (Beta vulgaris subsp. vulgaris) - - -
- - - -
German turnip - - - - - - - -
brussels sprouts - - -
- - - -
garlic In small amounts, usually well tolerated after cooking - - - - - - -
snow peas - - - - - - - -
horseradish - - -
- - - -
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)
- - - - - -
onion Incompatible in large quantities - -
- - - -
leek In small amounts, usually well tolerated - -
- - - -
turnip cabbage - - - - - - - -
green peas - - - - - - - -
kohlrabi - - - - - - - -
Savoy cabbage - - -
- - - -
green beans Can be well tolerated in some cases - - - - - - -
wheat Uneven. Mostly digestive problems like flatulence.
-
- - - -
green split peas - - - - - - - -
rye Barely tolerated - - - - - - -
yellow split peas - - - - - - - -
barley malt, malt -
- - - -
malt, barley malt -
- - - -
buckwheat Only incompatible, if not thoroughly peeled? -
- - - -
tomato -
-
- - - -
stinging nettle (Urtica dioica) -
- - - -
pickled vegetables -
- - - - -
chickpeas - - - - - - - -
pulses (soy, beans, peas, lentils...) - - -
- - - -
pickled cucumber -
- - - - -
aubergine -
- - -
brinjal -
- - -
pickled gherkin -
- - - - -
beans (pulses) Applies to virtually all types / varieties. Some tolerated exceptions are possible in some cases. - -
- - - -
avocado -
-
- - - -
perennial wall-rocket (Diplotaxis tenuifolia) - - -
- - - -
kelp (large seaweeds (algae) belonging to the brown algae) e.g. as an ingredient in seasoned salt / herbal salt - -
- - - -
soy (soy beans, soy flour) - - - - - - - -
bell pepper (hot) - - - - - - - -
sunflower seeds - - -
- - - -
spinach - - - - - - - -
Vicia faba, broad bean - - - - - - - -
olives Usually fermented, sometimes with intolerated ingredients
- - - - -
wheat germ Putrescine, spermine, spermidine, cadaverine -
- - - -
chili pepper, red, fresh Hotness is irritating - -
- - - -
borlotti beans - - - - - - - -
eggplant -
- - -
lentils - - - - - - - -
Silver onion - - - - - - - -
Kombucha - - - - - - - -
Eggplant - - - - - -
Pumpkin - - - - - - -
sauerkraut - - - - - - - -
Beetroot Histamine releaser - - - - - - -
Peas - - - - - - -
Spinach Very high oxalate. Histamine releaser - - - - -
Alfalfa - - - - - - - -
Amsterdam onion - - - - - - - -
Mushrooms - - - - - - - -
Mushroom-like - - - - - - - -
Atjar - - - - - - - -
Tomato and all tomato products - - - - - -
Tempeh - - - - - - - -
Green beans, string beans - - - - - - -
Gherkins - - - - - - - -
sauerkraut -
- - - - - -
pickled cabbage -
- - - - - -