Is daikon radish high in tyramine?

Tyramine status

Safe

Find out whether daikon radish is high or low in tyramine, see its exact rating, and check its FODMAP, salicylate, oxalate and diet compatibility all in one place.

Related checkers

Compare daikon radish across criteria

HistamineSafe Histamine LiberatorsSafe FODMAPsFit FructansSafe GOSSafe FructoseSafe

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

Triggers

HistamineSafe

Histamine LiberatorsSafe

FODMAPsSafe

FructansSafe

GOSSafe

FructoseSafe

PolyolsSafe

GlutenSafe

LactoseSafe

Dairy ProteinsSafe

NightshadesSafe

SalicylatesSafe

OxalatesSafe

NickelSafe

SulfitesSafe

NitritesSafe

GlutamatesSafe

TyramineSafe

CaffeineSafe

LectinSafe

Low FermentationSafe

Diets

GlutenFit

InflammationAvoid

VeganFit

VegetarianFit

Paleo AIPFit

MediterraneanFit

DASH DietFit

EoE CompatibleFit

FODMAPsFit

Low FermentationFit

Priority ingredient notes

Serving size, prep, and portion notes for daikon radish

Daikon is the long white winter radish of Japanese, Korean and Chinese cooking, and it is one of the very few vegetables that grades A on every trigger column we score: FODMAPs, fructans, GOS, excess fructose, polyols, histamine, histamine liberation, salicylate, oxalate, nickel, sulfite, glutamate, tyramine, gluten, lactose and nightshade. That is not true of the red salad radish, which grades D for salicylates, so if peppery radishes give you headaches, flushing or itching, daikon really is the milder root rather than one that merely sounds milder. The way it is traditionally used points the same direction. Grated raw daikon is served beside fried and oily dishes as a palate clearing accompaniment, and long simmered daikon in a broth is about as gentle as a cooked vegetable gets. The caveats on this page are all about what gets done to daikon rather than the root itself.

Watch for

It is not the same food as red radish. Salad radish grades D for salicylates and daikon grades A, so swapping one for the other is a genuine change if salicylates are your trigger rather than a cosmetic one. / Pickled and fermented daikon is a different entry in your log. Takuan, radish kimchi and vinegar pickles bring fermentation histamine, salt, chilli and sometimes sulfites or colourings, none of which apply to the fresh root. / A large raw brassica serve can still feel gassy. Daikon grades A across every FODMAP group, but the sulfur compounds that give raw daikon its bite bother some people regardless, and simmering usually settles that. / Its only non A grade anywhere is a B on the anti-inflammatory scale, which is a diet pattern nuance rather than a sensitivity trigger.

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