Is tomato high in salicylates?

Watch for

A nightshade at our highest grade, and not compliant with autoimmune protocol. The glycoalkaloids concentrate in unripe green fruit, stems and leaves, so under-ripe tomatoes carry more than fully red ones / One of the highest natural free-glutamate foods there is. Reducing tomato into paste, passata or sun-dried pieces concentrates it further, which is why a rich sauce reads far more umami and MSG-like than a fresh slice / High for histamine and a strong liberator on top of that. Cooked, tinned and jarred tomato products grade worse than fresh fruit, with tomato sauce reaching our top histamine grade / High in salicylates, moderate in oxalate and high in lectins. The lectins sit in the seeds and skin, so deseeding and peeling reduce the load without removing it / Only moderate on FODMAPs and clean on fructans, gluten, lactose, nickel and sulfites, so if tomato reliably bothers you the cause is nearly always one of the nightshade, histamine, glutamate or salicylate routes rather than fermentation / Rates strongly anti-inflammatory in its own right, largely from lycopene, so a nightshade reaction is a personal sensitivity rather than evidence that tomato is an inflammatory food