Pumpkin

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

Pumpkin contains moderate levels of salicylate. Skin holds most of it, flesh much less, and pumpkin is always peeled. The seeds are a separate matter and are not part of this level. How it is cooked moves the phenolic content, and this vegetable is one of the four that were measured. Deep frying and sautéing RAISED total phenols; both kinds of boiling lowered them. Frying in extra virgin olive oil also transfers the oil's own phenols into the food - oleuropein, hydroxytyrosol, tyrosol, pinoresinol - so the dish is not simply the vegetable. All the methods preserved or raised antioxidant capacity. These are PHENOLS in general, though: the study measured eighteen of them and salicylic acid is not the subject. Two measurement studies put the whole fruit-and-vegetable group at 0 to 1 mg/kg of salicylate, free and bound together, with only half of the foods tested carrying a detectable amount at all. A third measured apple at three to nine times that. The level here follows the older classification, and the disagreement between the measurements is the honest state of this axis. Amounts vary by brand and recipe, so always check the label of the exact product.