Histamine Intolerance – The Food List

This table shows some of the known levels that have been measured in foods. There is very little literature which can provide this kind of information at the moment. You can find a more detailed list in the download area, which also includes histidine levels. Or see out table with foods ranked by tolerability.

The amount of histamine in a food is heavily dependent on external factors (ripening stage, processing method, origin, storage,...). This means that these amounts are extremely variable. The amounts given below are thus only supposed to serve for the purpose of general guidance!

You can find an overview concerning high-histamine foods in this article!

How to read the table:

>indicates that higher levels have also been measured, but that the sources are not properly established
<indicates that it is possible for these foods to contain lower levels

food Histamine (g/kg)Histidin (g/100g)Histamine (g/100g)
Baker’s yeast 1600   0,16000
Sauerkraut 200,00 / 9-130(3)   0,02000
Pickled cucumber(2) 16-75,00   0,00750
Coconut 70,00   0,00700
Spinach 60,00 0,055 0,00600
Rice polished, white 2,80 0,170 0,000280
Aubergine (eggplant) 26,00   0,00260
Soya bean 25,00 0,830 0,00250
Tomato 25,00   0,00250
Avocado 23,00 0,030 0,00230
Wheat grain 3,50 0,280 0,00035
Apple 0,70   0,00007


foodhistamine mg/kg foodhistamine mg/kg
Alcoholic beverages*    
Fish (fresh)
Red wines (selection of)(1) 0,6-3,8>   Trout 333
Austrian white wines (selection of)(1) 0,01-0,12>   Herring 35
Champagne 0,67(1)-11   Salmon 2
Beer(1) 0,02-0,05   Cod 0,1-77
      Sardines 15-180
Cheese     Anchovies 170
Brie 35   Tuna 170
Cottage cheese 1-28   Sole 12
Emmentaler 10-2500   Fish fingers 0,1
Goat’s cheese 9    
Parmesan 13-580   Meat (fresh)  
Roquefort 1-2300   Chicken(1) < 1
Sheep’s cheese 4-61   Beef liver 65
      Pork 0,3-45
Dairy products     Turkey 0,2-6
Whole milk 0,6-3   Beef(1) < 2,5
Skimmed milk 0,8      
Cream 2      
Quark 0,3      
Yoghurt 2,1(1)>      

Alcoholic beverages should generally be avoided by those suffering from histamine intolerance because they are able to block the function of DAO!

(1)Jarisch, R. "Histaminunverträglichkeit", Thieme Verlag TB 2. Auflage
(2) Ekici, K., H. Coskun, 2004: Histamine Contents of Some Commercial Vegetable Pickles. Pakistan Journal of Nutrition 3
(3): 197-198(3) Taylor, S.L., M. Leatherwood and E.R. Cieber, 1978: Histamine in Sauerkraut. J- Food Sci., 1030-1032
(4) Souci-Fachmann-Kraut, Lebensmitteltabelle für die Praxis, 3.Auflage


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The information provided on the Food Intolerance Network website is no substitute for a visit to a registered dietician, nutritionist or a doctor. The information that you will find here may not be used as a substitute for professional advice and treatment by a medical professional or approved and registered dieticians. The content of the Food Intolerance Network website may not be used as a basis or means for any form of self-diagnosis.

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