Tamari

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

Yes — tamari is high in tyramine. Tamari is a long-brewed soy ferment, and soy sauces are among the highest-tyramine condiments measured. It is poured rather than served, but the concentration is such that a tablespoon still counts. Fermented soy is where this axis is decided, and it was measured as such: the level follows a survey of biologically active amines in FERMENTED SOY PRODUCTS. The fermentation is the variable - the same bean unfermented is a different food here.

Tamari contains moderate levels of histamine. Tamari is fermented soy, so it carries the amines of a long brew - but it is poured in teaspoons rather than served, which is what puts it a step below the solid ferments.

Tamari contains moderate levels of salicylate. Tamari is brewed without wheat, but the wheat is not what carries salicylate here - the long ferment is, and tamari is fermented at least as long as ordinary soy sauce. Nothing measures the two apart, so they sit at the same level rather than at a difference nobody has shown.

Tamari contains moderate levels of nickel. Tamari is fermented soy in liquid form, poured rather than served. The nickel of the bean is there, diluted by the brine and limited by how little of it goes on a plate. Amounts vary by brand and recipe, so always check the label of the exact product.