Pine nuts

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

Yes — pine nuts is high in oxalates. Pine nuts are used a spoonful at a time rather than a handful - they are the most expensive nut per gram, and that price is the portion control. They arrive mostly inside pesto, where the cheese alongside brings calcium that binds part of the oxalate they carry.

Pine nuts contains moderate levels of histamine. Pine nuts are the most expensive nut per gram and therefore the most likely to be old: they are bought in small quantities, kept for a long time, and used a spoonful at a time. They also arrive mostly inside pesto, alongside aged cheese and garlic - the nut is the least of that sauce on this axis. The one measurement this nut has of its own points the other way: Yilmaz determined serotonin in twelve nuts and the raw pine nut came out lowest of all of them, 0.05 µg/g against the walnut's 155. That is serotonin and not histamine, so it settles nothing here — what stands on this page is the nut group speaking, not this nut.

Pine nuts contains moderate levels of salicylate. Pine nuts: moderate in salicylate in themselves, but they arrive mostly inside pesto, where they are combined with basil, garlic and often lemon — several moderate sources in one spoonful.

Pine nuts contains only low levels of nickel. Pine nuts are seeds rather than true nuts, and they measure lower in nickel than the tree nuts do. They are used a spoonful at a time, in pesto and on salads. Amounts vary by brand and recipe, so always check the label of the exact product.