| Level | Product | Description | Histamine | Other Amines | Liberator | Blocker | Oxalate | Lectin | Pesticide |
|---|---|---|---|---|---|---|---|---|---|
| White-brown coupons | - | - | - | - | - | - | - | - | |
| Garbanzo / chickpeas | Its medium oxalate | - | - | - | - | - | - | - | |
| Soybeans | - | - | - | - | - | - | - | - | |
| Capuchins | - | - | - | - | - | - | - | - | |
| Freshly cooked beans | Kidney, black, navy, garbanzo / chickpea, etc. Cooked under pressure is best | - | - | - | - | - | |||
| Lentils | Especially black (legumes are higher lectin, use in moderation) - soaked overnight in water and cooked under pressure | - | - | - | - | - | |||
| Peanuts | Histamine releaser | - | - | - | - | - | |||
| Canned beans or lentils | - | - | - | - | - | - |