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cabbage
Vegetables
Is cabbage high in tyramine?
Is cabbage high or low in tyramine? See its exact rating, how much counts as a portion, and its FODMAP, salicylate, oxalate and diet compatibility in one place.
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Sensitivity notes
Why tyramine food checker matters
Tyramine is an amino acid that forms when proteins break down. It's found in aged, fermented, or spoiled foods. For people taking MAO inhibitors or those with tyramine sensitivity, it can cause headaches, elevated blood pressure, and other reactions.
- Choose fresh over aged, fermented, or preserved foods
- Eat protein foods fresh and store properly
- Be especially careful if taking MAO inhibitor medications
- Common high-tyramine foods include aged cheese, cured meats, and soy sauce
- Ripeness affects tyramine - choose less ripe fruits
Sensitivities
What cabbage contains
FODMAPs
Histamine & Amines
Plant compounds
Irritants
Additives
Allergens
Diet fit
Where cabbage fits
Therapeutic diets
Lifestyle diets
Religious diets
What to know about cabbage
Cabbage is a low-trigger crucifer: low in histamine when fresh, gluten free and clean on nickel and sulfites, with only mild-to-moderate salicylate and oxalate. Its two real caveats are gut related and fermentation related. Raw cabbage in quantity is a moderate FODMAP (fructans and polyols) that can cause gas and bloating, though cooking makes it gentler, and fermented cabbage, meaning sauerkraut and kimchi, is a completely different story: fermentation turns a low-histamine vegetable into a high-histamine food.
Watch for
- Sauerkraut and other fermented cabbage are high in histamine, so if fresh cabbage is fine but sauerkraut gives you flushing or headaches, fermentation is the reason
- Moderate FODMAP raw, from fructans and polyols, so a big bowl of coleslaw bloats sensitive guts more than a cooked portion does
- Cooking helps: boiled, steamed or sauteed cabbage is easier on the gut than raw, and smaller servings keep the FODMAP load down
- Mild-to-moderate salicylates and oxalates, low enough for most people but worth noting if you are strictly limiting either
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Tyramine Guide
Everything you need to know about tyramine sensitivity and smart food choices.
Tyramine is an amino acid that forms when proteins break down. It's found in aged, fermented, or spoiled foods. For people taking MAO inhibitors or those with tyramine sensitivity, it can cause headaches, elevated blood pressure, and other reactions.
Sensitivity varies widely. What triggers one person may be fine for another. Track your reactions to find your personal threshold.
These foods are generally well-tolerated for Tyramine sensitivity:
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These foods are high in tyramine and may trigger symptoms:
View full list
If you're sensitive to Tyramine, consider these strategies:
- 1Choose fresh over aged, fermented, or preserved foods
- 2Eat protein foods fresh and store properly
- 3Be especially careful if taking MAO inhibitor medications
- 4Common high-tyramine foods include aged cheese, cured meats, and soy sauce
- 5Ripeness affects tyramine - choose less ripe fruits
Pro tip: Keep a food diary to track your reactions. The Triggerbites app makes this easy with automatic pattern detection.
Want personalized tracking?
Download Triggerbites to log meals, track symptoms, and discover your unique triggers.
Get the AppFAQ
Is cabbage high in Tyramine?
Tyramine: low signal for most people.
Can I still eat cabbage if I'm sensitive to Tyramine?
Usually fine in normal portions.
What else should I check?
Check Low Fibre, Gastroparesis Diet, and FODMAPs next for a fuller picture.