Vegetables - (203) products

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