Vegetables - (203) products


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