Brazil nut

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

Yes — brazil nut is high in salicylate. Brazil nuts are high in salicylates. They are usually eaten a few at a time for the selenium, and that habit keeps the salicylate portion small — worth preserving.

Yes — brazil nut is high in oxalates. Brazil nuts are oxalate-bearing like the other tree nuts, and they are the ones eaten in the smallest number - two or three at a time, because of the selenium. That accidental restraint is what keeps the actual dose modest for most people.

Brazil nut contains moderate levels of histamine. Brazil nuts keep worse than any common nut: highly unsaturated fat, sold shelled, which is the worst combination there is for storage. That is a rancidity problem, and rancidity is oxidation rather than amine formation - the bacteria that make amines need water, and a dry kernel has too little for them. What places brazil nuts on this axis is the nut group in the elimination lists rather than any measurement of their own. Yilmaz measured the Brazil nut among twelve but publishes only the extremes of the range — the pine nut and the walnut raw, the macadamia and the pecan roasted — so no Brazil-nut figure exists. There is no Brazil-nut figure in it, so this note still rests on the list.

Brazil nut contains moderate levels of nickel. Brazil nuts are famous for selenium, and the same deep-rooted tree takes up nickel and other trace metals with it. Two or three nuts is the usual portion, which is what keeps this moderate rather than high. Amounts vary by brand and recipe, so always check the label of the exact product.