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Noodles & Company Garlic Croutons

High histamine

These croutons are high in histamine, mainly from the aged romano cheese baked into them.

Food here is usually assembled to order from components that were prepped earlier in the day, so it tends to be fresher than a drive-through and less fresh than cooking at home. Histamine builds up as protein foods sit, so how long the chicken or beef has been in the warmer matters as much as what is in the bowl. Treat the rating above as a starting point.

Gluten Dairy

These are crunchy toasted bread cubes made from enriched flour, oil, yeast, garlic, and cheese.

  • Romano cheese solids — romano is a hard, aged cheese, and that aging is what makes it high, so the cheese coating drives the whole crouton up.

  • The bread itself — the enriched flour and yeast land moderate, adding to the level, but it is the aged romano that sets the high mark here.

Leaving the croutons off is an easy way to bring a bowl or salad down.

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 Noodles & Company's own published ingredient statement, read on August 23, 2026. Restaurant recipes vary by location and change over time, so always check the current listing: source 1, source 2. How we rate foods →

Noodles & Company Garlic Croutons and Noodles & Company 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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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)