Vegetables - (203) products


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