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Applebee's Kids Mozzarella Sticks

High histamine

These breaded cheese sticks are high in histamine from aged cheese, yeast extract, and tomato dip.

Most of this is cooked to order, which is the best case for histamine. Even so, a restaurant kitchen preps ahead and holds things warm through a service, so freshness varies more than it would at home. The rating above comes from the chain's published ingredients. If a dish is borderline for you, asking how it is prepared tells you more than the menu does.

Dairy Gluten Histamine Liberator

Part-skim mozzarella in a seasoned wheat breading, typically served with a tomato-based marinara for dipping.

  • Romano cheese, buttermilk blend, and yeast extract — romano is an aged cheese and both it and the buttermilk blend and yeast extract run high, giving savory depth but pushing the level up.

  • Tomato puree and tomatoes — the marinara dip leans on tomato, a histamine liberator that is high, while the wheat breading, yeast, and soybean oil sit moderate.

There is no easy tweak with the aged cheese and tomato dip built in, so a plain lower-histamine side is the simpler route.

What's in it

This is a restaurant menu item, so its rating comes from its ingredients. Here is what it is typically made of and where the histamine sits. Tap any whole food for the full detail.

This rating comes from Applebee's own published ingredient statement, read on August 11, 2026. Restaurant recipes vary by location and change over time, so always check the current listing: source 1, source 2. How we rate foods →

Applebee's Kids Mozzarella Sticks and Applebee's are trademarks of their respective owners. This page is an independent histamine reference and is not affiliated with, endorsed by, or sponsored by the brand.

Related foods

Other high-histamine restaurant foods.

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Foods With High Histamine Levels Why Freshness Matters More Than Food Lists Why Leftovers Can Trigger Histamine Symptoms What Are Histamine Liberators?

For educational purposes only. Not medical advice. Consult a healthcare professional for personal guidance.

References

  1. SIGHI Food Compatibility List — SIGHI (2026)
  2. Histamine and histamine intolerance — Maintz & Novak (2007)
  3. Histamine Intolerance: The Current State of the Art — Comas-Basté et al. (2020)
  4. Low-Histamine Diets: Is the Exclusion of Foods Justified by Their Histamine Content? — Sánchez-Pérez et al. (2021)
  5. Histamine Intolerance: Symptoms, Diagnosis, and Beyond — Jochum (2024)
  6. Guideline on management of suspected adverse reactions to ingested histamine — Reese et al. (2021)