Pistachio nuts

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

Yes — pistachio nuts is high in salicylate. Pistachios are high in salicylates, and the shell-by-shell way they are eaten makes the portion creep up without feeling like much.

Yes — pistachio nuts is high in FODMAPs. Pistachios carry both GOS and fructans, and they are the nut hardest to stop eating because the shelling is part of the pleasure. About fifteen kernels is the threshold, and a bowl of them in the shell disguises how many that is. Almonds, walnuts and macadamias are the lower-FODMAP alternatives.

Yes — pistachio nuts is high in oligosaccharides. Pistachios are the one nut carrying both chain families at once - GOS and fructans. That is why they sit above every other nut here, and why the threshold is counted in kernels rather than handfuls.

Pistachio nuts contains only low levels of histamine. The pistachio is a dry seed, and a dry seed produces no amines - bacteria need water to work. Rancidity does not change that: it is the oil reacting with oxygen, which yields aldehydes and off-flavours rather than amines - a good reason to smell before eating, and not a histamine one. Amounts vary by brand and recipe, so always check the label of the exact product.