green lentils
Legumes/Pulses
Is green lentils high in tyramine?
Is green lentils 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 green lentils contains
FODMAPs
Histamine & Amines
Plant compounds
Irritants
Additives
Allergens
Diet fit
Where green lentils fits
Therapeutic diets
Lifestyle diets
Religious diets
What to know about green lentils
Green lentils, including French Puy lentils, are the whole lentils that hold their shape when cooked instead of collapsing into a puree like red or split lentils. That firmness makes them a salad favourite, but it also means people eat them in larger, unblended portions, which pushes up the FODMAP dose. They are very high in galacto-oligosaccharides (GOS) and high FODMAP overall, so gas and bloating are the main complaint, with moderate nickel and oxalate as secondary triggers.
Watch for
- Very high in galacto-oligosaccharides (GOS), the fermentable sugar that makes lentils gassy, so a full portion is a common bloating trigger
- Because whole green lentils keep their bite, they get eaten in bigger salad-sized portions than blended red lentils, making it easy to overshoot a comfortable FODMAP dose
- Draining and rinsing canned green lentils, then keeping to a small serving, cuts the GOS substantially compared with a large home-cooked bowl
- Moderate on nickel and oxalate, lower on oxalate than whole brown lentils but still worth counting if you are sensitive and stacking other high-oxalate or high-nickel foods
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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.
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Download Triggerbites to log meals, track symptoms, and discover your unique triggers.
Get the AppFAQ
Is green lentils high in Tyramine?
Tyramine: low signal for most people.
Can I still eat green lentils if I'm sensitive to Tyramine?
Usually fine in normal portions.
What else should I check?
Check GOS, Lectin, and Low Fermentation next for a fuller picture.