Banana

Banana is notable for histamine, tyramine, salicylate, oxalates and fructose. Clear on sucrose, FODMAPs, lactose, oligosaccharides, sorbitol, gluten and nickel.

Banana contains moderate levels of histamine. Bananas hold little histamine. What puts them on this axis is a different amine: the review consulted attributes symptoms after banana — alongside citrus, mushrooms, soy and nuts — to putrescine, which competes for the same enzyme that clears histamine. That is offered there as a possibility rather than a demonstration. Ripeness is the lever: a spotted, very ripe banana is a much bigger problem than a firm one, because amines build as it ripens.

Banana contains moderate levels of tyramine. Here modern guidance corrects an old myth: banana PULP is low in tyramine and fine — it is the PEEL that is high, which is why the ban only ever made sense for dishes cooked with the skin on. An overripe, blackening banana is the case to watch, since amines build as it ripens.

Banana contains only low levels of salicylate. Banana measures 5.4 mg of salicylate per kilogram and a 100 g fruit carries 0.54 mg. The banana matters more than most here: it is the fruit people reach for when they want something bland and safe.

Banana contains only low levels of oxalates. Banana is low in oxalate. Ripeness changes its sweetness, not this answer, and the portion never changes either: it is the one fruit sold and eaten by the unit. Amounts vary by brand and recipe, so always check the label of the exact product.