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Healthy Choice Power Bowls

High histamine

This frozen bowl is high because the tomatoes and cheddar are high.

Histamine Liberator Dairy

This is a frozen bowl of cooked chicken, brown rice, black beans, corn, tomatoes, bell peppers, cheddar, and onions with salt and spices.

  • Tomatoes and cheddar lead — tomato is a classic histamine liberator and cheddar is an aged cheese, so both run high and set the level for the whole bowl.

  • Beans add more — the black beans are moderate, layering on top of the high items so the bowl stays high overall.

The chicken, rice, corn, onions, and bell peppers are the milder parts, but the tomato and cheddar are what carry it.

What's in it

This is a packaged product, 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 is derived from the product's commonly listed ingredients, which can change over time, so always check the current label. How we rate foods →

Healthy Choice Power Bowls and Healthy Choice 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 packaged foods.

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Learn more

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)