Vegetables - (203) products

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