Categories

Vegetables

161/161

Filter by level:

AlfalfaHigh

Amsterdam onionHigh

ArtichokesLow

Bald-CurlyLow

BeetrootHighHistamine releaser

BeetsLowVery high oxalate

Bok choyLowMax 2 x p. week

BroccoliLow

BroccoliniLow

Butter lettuceLow

Canned & pot vegetablesLowWith vegetables in a tin / pot it is possible that there is still histamine in it, ie

CauliflowerLow

CeleryLowMax 2 x p. week

Chinese cabbageLow

CollardsLow

CucumberLow

Daikon radishLow

Dandelion greensLow

EggplantHighHistamine: HOther amines: ?Liberator: ?Blocker: ?

EndiveLowNitrate rich. Max 2 x p. week

EscaroleLow

German turnipLow-moderate

GherkinsHigh

Green and red cabbageLow

Green beans, string beansLow

Iceberg lettuceLowMax 2 x p. week

KAMUT®, Khorasan wheatLowPrefer old varieties (e.g. KAMUT®). Modern ATI-varieties modified by cultivation are often not well tolerated.

KaleLowKale is generally well tolerated for those with histamine intolerance, but be cautious of oxalates and lectins.Histamine: Low in histamine when fresh.Liberator: noBlocker: no

Khorasan wheat or Oriental wheatLowPrefer old varieties (e.g. KAMUT®). Modern ATI-varieties modified by cultivation are often not well tolerated. (Triticum turgidum ssp. turanicum), KAMUT®

Leafy vegetablesLow

MintLowIncompatible for those with salicylate intolerance

MizunaLowMizuna is generally well tolerated for those with histamine intolerance when fresh.Histamine: Low histamine content when fresh.Liberator: noBlocker: no

Mushroom-likeHigh

MushroomsHigh

Mustard vegetablesLow

Napa cabbageLow

Nopales cactusLow

Onions - any kindLow

Oxheart cabbageLowMax 2 x p. week

Parsley, curledLow

Parsley, flatLow

PostelijnLowMax 2 x p. week

PotatoesLow

PumpkinLowPumpkin is generally well tolerated for those with histamine intolerance.Histamine: Low in histamine when fresh.Liberator: noBlocker: no

Pumpkin, WinterLow

PurslaneLowVery high oxalate

RammanasLow

Red and green leaf lettuceLow

Savoy cabbageLow-moderateLiberator: ?

Shell peasLow

Silver onionHigh

SojaboonLow-moderateSoybeans may be tolerated in moderation, but be cautious of processing and individual reactions.Histamine: Low histamine content; may vary based on processing.Other amines: Contains tyramine.Liberator: yesBlocker: no

SpinachHighVery high oxalate. Histamine releaser

Spring onionLow

Squash, summerLow

Swiss chardLowVery high oxalate. Histamine releaser

Tomato and all tomato productsHigh

Turnip greensLowMax 2 x p. week

Vicia faba, broad beanModerate

WatercressLow

Winter carrotLow

ZucchiniLow

amaranth, AmaranthusLowMay 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).

artichokeLow

asparagusLow

baked goodsLow-moderateProblems are often caused by: malt, iodine, long fermentation times of yeast or sourdough, possibly also ATI grains (certain varieties with amylase-tryptase- inhibitors, undeclared)Histamine: ?

bamboo shootsUnknown

barleyLow-moderate

barley malt, maltModerateHistamine: ?Other amines: ?Liberator: ?

beans (pulses)ModerateApplies to virtually all types / varieties. Some tolerated exceptions are possible in some cases.Liberator: L

bok choiLow

borlotti beansModerate

breadLow-moderateProblematic ingredients: malt, iodine, long fermentation times of yeast or sourdough, possibly also ATI grains (certain varieties with amylase-tryptase- inhibitors, undeclared)Histamine: ?

brinjalModerateHistamine: HOther amines: ?Liberator: ?Blocker: ?

broad beansLow

brussels sproutsLow-moderateLiberator: L

cabbage, green or whiteLow

cabbagge (excepting coliflower and kohlrabi)Low

celery cabbage (Brassica rapa subsp. pekinensis)Low

chard stalks (Beta vulgaris subsp. vulgaris)Low-moderateLiberator: ?

chayoteUnknownPossibly not well tolerated.

chestnut, sweet chestnutLow

chickpeasModerate

chicory (Cichorium intybus)Low

chili pepper, red, freshModerateHotness is irritatingLiberator: ?

chokoUnknownPossibly not well tolerated.

corn salad, lamb's lettuce (Valerianella locusta)Low

cornflakesLowBe careful with malt, folic acid. If no additives such as malt or folic acidLiberator: !

cress: garden cress (Lepidium sativum)UnknownLiberator: ?

endive (Cichorium endivia)Low

garden cress (Lepidium sativum)UnknownLiberator: ?

garlicLow-moderateIn small amounts, usually well tolerated after cooking

green beansLow-moderateCan be well tolerated in some cases

green peasLow-moderate

green split peasLow-moderate

hemp seeds (Cannabis sativa)LowThe legal non-psychoactive subspecies

kelp (large seaweeds (algae) belonging to the brown algae)Moderatee.g. as an ingredient in seasoned salt / herbal saltLiberator: L

kohlrabiLow-moderateMax 2 x p. week

leekLow-moderateIn small amounts, usually well toleratedLiberator: ?

lettuce icebergLow

lettuce: head and leaf lettucesLowRating applies to the plant without dressing

malt, barley maltModerateHistamine: ?Other amines: ?Liberator: ?

maltodextrinLow

mungbeans (germinated, sprouting)Unknown

olivesModerateUsually fermented, sometimes with intolerated ingredientsHistamine: ?Other amines: ?

onionLow-moderateIncompatible in large quantitiesLiberator: L

pearl sagoLow

perennial wall-rocket (Diplotaxis tenuifolia)ModerateLiberator: L

pickled cabbageHighHistamine: H

pickled cucumberModerateHistamine: HOther amines: ?

pickled gherkinModerateHistamine: HOther amines: ?

pickled vegetablesModerateHistamine: HOther amines: ?

potato with peelLowDark place! Green points are poisonous! Possibly incompatible for those with salicylate intolerance

potato, new, with peelLowDark place! Green points are poisonous! Possibly incompatible for those with salicylate intolerance

potato, peeledLowDark place! Green points are poisonous!

pulses (soy, beans, peas, lentils...)ModerateLiberator: L

pumpkins (various varieties)Low

quinoaLowPossibly not always well tolerated?

radish: red radish (the tiny red round ones)Low

radish: white radish (the long white ones)Low

red cabbageLowLiberator: ?

riceLowAfter cooking, store in the fridge up to 12-24 hours max.

rice buiscuits, rice cakesLowSlightly worse tolerated than freshly cooked rice

rice crispiesLowBe careful with malt, folic acid

rice noodlesLowSlightly worse tolerated than freshly cooked rice

ryeLow-moderateBarely tolerated

snow peasLow-moderate

soy (soy beans, soy flour)Moderate

speltLowPrefer old varieties. Modern ATI-varieties modified by cultivation are often not well tolerated.Liberator: ?

squashesLow

stinging nettle (Urtica dioica)ModerateHistamine: HOther amines: ?Liberator: ?

sunflower seedsModerateLiberator: L

sweet corn, maize kernels: corn on the cob, fresh / pasteurisedLowHard to digest.

sweet corn, maize kernels: dried (maize meal, maize flour)Low

sweet corn, maize kernels: out of the tinLowHard to digest. Possibly incompatible after long-term storage or in large quantities?

sweet potatoLow

tomatoModerateHistamine: HLiberator: L

turnip cabbageLow-moderate

wheatLow-moderateUneven. Mostly digestive problems like flatulence.Histamine: ?Liberator: ?

white onionLowA type of onion that has a pure white skin and a sweet, mild white flesh (not the common onion).

wild riceLowWild rice is not botanically related to rice.

yellow split peasLow-moderate

Recipes with ingredients from this category

Pumpkin Soup with ThymeA simple and creamy pumpkin soup flavored with fresh thyme.

Salmon with Winter Carrot and KaleA simple and flavorful meal featuring salmon, winter carrot, and kale, perfect for dinner.

Quail with Bok Choi and PistachiosA delicious dish of quail with bok choi and pistachios.

Low👍 2 · 👎 0

Khorasan Wheat and Broad Bean SaladA nutritious salad featuring khorasan wheat and broad beans.

Spiced Brussels Sprouts with PorkA hearty meal of Brussels sprouts and pork, full of flavor.

Zucchini and Brie TacosDelicious tacos filled with zucchini and brie, perfect for a light lunch.