Scallions
Scallions are low in histamine and well-tolerated, with no known histamine-triggering properties.
Scallions — also called green onions — are a mild allium that tends to be easy on the histamine front.
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Allium family — scallions share their family with onions and garlic, none of which are known to be high in histamine or strong histamine liberators, making them generally safe seasoning options
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Raw vs. cooked — both preparations are typically fine; scallions don't develop histamine through cooking the way fermented or aged ingredients do
They're a versatile, low-risk way to add flavor without adding histamine load.
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For educational purposes only. Not medical advice. Consult a healthcare professional for personal guidance.
References
- SIGHI Food Compatibility List — SIGHI (2026)
- Histamine and histamine intolerance — Maintz & Novak (2007)
- Histamine Intolerance: The Current State of the Art — Comas-Basté et al. (2020)
- Low-Histamine Diets: Is the Exclusion of Foods Justified by Their Histamine Content? — Sánchez-Pérez et al. (2021)
- Histamine Intolerance: Symptoms, Diagnosis, and Beyond — Jochum (2024)
- Guideline on management of suspected adverse reactions to ingested histamine — Reese et al. (2021)