Parsnip
Fermented cucumbers / pickles
Histamine up to 486 mg/kg
Unsuitable
This food is often poorly tolerated with histamine intolerance.
Pickling cucumbers in vinegar or fermenting them in salt solution (fermentation) creates an ideal environment for histamine production by lactic acid bacteria.
Safer alternatives
Suitable
Beetroot (fresh)
May contain higher amounts of histamine, especially after fermentation.Potatoes