Tomato

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

Tomato contains moderate levels of histamine. Tomato is both histamine-rich and a liberator, which is unusual - most foods are one or the other. Ripeness is the variable you control: a firm tomato measures below a soft one, and a tomato that has sat in the fruit bowl for a week is a different food from the one you brought home.

Tomato contains only low levels of tyramine. Tomato carries little tyramine. Ripening raises its sugars and softens it, but the amine needs bacteria working on protein over time, which a fresh tomato has never given them.

Tomato contains only low levels of salicylate. Tomato carries salicylate, and its concentrated forms carry more: sauce and powder sit above the fresh fruit, and sun-dried tomato higher still. Nothing is added to a tomato to make it salicylate-bearing — those forms are concentrated tomato. Wood's systematic review puts tomato-based sauces at 12 per cent of all dietary salicylate in a Scottish population, the fourth largest contributor, and the axis article has named tomatoes among the high-salicylate foods all along. A fresh tomato is mostly water, and no figure is published for it. 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. Amounts vary by brand and recipe, so always check the label of the exact product.