Food and Product Lists

Details

March 2023: I've been made aware that the table formatting has lost mobile responsive functionality. If you're on a phone and can change orientation to landscape mode instead of portrait, you should be able to see most of it. This is not an easy fix, so I will have time in April to work on it. I didn't expect this list to be so long when I first started it, so I'm looking for better solutions with a searchable database to replace the current system. Thanks for your patience! -Sarah

Jump to: Negligible |  Low  |  Medium |  High  | Highest  | Body/Medicine/Cleaning Products  |  Chemicals | Sources

There have been five major studies testing salicylates in food over the last forty years. I will categorize food by the highest study's levels which includes Free + Bound Salicylic Acid levels, but also include all the historical results. Please take caution while trying new foods. Also note, that the food industry has changed and scientific methods improved in 40 years which may be a few reasons why salicylate levels have changed.

Malakar et al. reports all levels with free plus bound salicylic acid, not just free like Swain et al. 1985. This may explain why levels are higher than before. Kęszycka also reports both free and bound, but provides the levels separately. This is why white rice is no longer in the negligible list - it has a low level when including bound salicylic acid. While it's not known how the body metabolizes bound salicylates, it's good to know what the full potential is.

The best way to use this list is to search for the food item with your browser search - look for ALL the mentions. For example, figs are listed in three categories depending on how they are preserved.

Also, some foods were not included in the five research articles, so I've included items like the St. Joseph's Health Care Sal-free Diet Guide, and other valuable or popular lists. They do not include measurable amounts, just estimated levels.

Print out easy to read/print list for the grocery store

 

Zero to Negligible Salicylate Foods, levels below 0.99 mg/kg

Food

SA Amount (Source)

Level

Notes
Vegetables
      
Bamboo shoots, canned 0mg/kg (Swain et al. 1985) 0-Negligible Sunshine brand tested
Choko/Chayote/Mirilton squash/Sayote/Custard Marrow/vegetable pear/pear squash/xuxu/machuchu/mango squash/iskut/christophine/cho cho / su su 0.10mg/kg (Swain et al. 1985) 0-Negligible  The best little squash around!
Napa/Chinese Cabbage Fresh: 0.337 Free SA mg/kg; 0.158 Free SA + Bound SA mg/kg (Kęszycka et al. 2017) 0-Negligible  
Potato, white (peeled) 0mg/kg (Swain et al. 1985) 0-Negligible Swain's unpeeled potato showed later test levels increased. Try this one cautiously, assuming it also may have increased. Only white, other varieties have higher levels.
Shallots 0.30mg/kg (Swain et al. 1985) 0-Negligible  
Fresh Fruits
      
Pear, Batlett canned 0mg/kg (Swain et al. 1985) 0-Negligible Letona brand. St. Joseph's Health Care specifies "***Canned Pear has negligible amounts of salicylate if it is in sugar syrup, but if it is in natural juices/syrups, it has a moderate amount of salicylate as these often contain some peel, which contains salicylates"
Beverages
      
Cereal coffe, Dandelion 0.8mg/L (Swain et al. 1985) 0-Negligible Powder - This is made with the roots, which is different from dandelion tea.
Cereal coffee, Ecco 0mg/L (Swain et al. 1985) 0-Negligible Powder. Ecco ingredients are: Cereals (Barley, Malted Barley, Rye) 82%, Chicory 18%.
Chocolate beverage, Aktavite 0mg/L (Swain et al. 1985) 0-Negligible Powder
Chocolate malt, Milo 0.1mg/L (Swain et al. 1985) 0-Negligible Weighed in powder form
Chocolate malt, ovaltine 0mg/L (Swain et al. 1985) 0-Negligible Weighed in powder form
Instant coffee, Andronicus 0mg/L (Swain et al. 1985) 0-Negligible Powder
Liquor, Gin 0mg/L (Swain et al. 1985) 0-Negligible Gilby's brand tested
Liquor, Vodka 0mg/L (Swain et al. 1985) 0-Negligible Smirnoff brand tested
Liquor, Whisky 0mg/L (Swain et al. 1985) 0-Negligible Johnnie Walker
Pear juice, homemade neg (St. Joseph's Health Care) 0-Negligible No SA amount provided. Consider making homemade juice with peeled pears, and low-sal varieties.
Nuts and Seeds
      
Poppyseed 0mg/kg (Swain et al. 1985) 0-Negligible dried
Spices, Vinegars, Flavors
      
Apple butter, homemade Low (St. Joseph's Health Care) 0-Negligible No SA amount provided. Recommends making with acceptable peeled apples.
Saffron 0mg/kg (Swain et al. 1985) 0-Negligible powder form
Soy sauce 0mg/kg (Swain et al. 1985) 0-Negligible  
Rice wine vinegar No/Low chemical (RPAH Allergy, 2019) 0-Low RPAH lists this as not containing salicylates. No tests.
Vinegar, malt 0mg/kg (Swain et al. 1985) 0-Negligible  
Baking
      
Baking powder No/Low chemical (RPAH Allergy, 2019) 0-Negligible  
Baking Soda No/Low chemical (RPAH Allergy, 2019) 0-Negligible Also called Bi-Carb Soda
Caramel, homemade 0mg/kg (Swain et al. 1985) 0-Negligible Caramel is made from sugar and water/dairy (milk or butter), both are sal-free.
Carob powder 0mg/kg (Swain et al. 1985) 0-Negligible  
Citric acid No/Low chemical (RPAH Allergy, 2019) 0-Negligible  Can be derived from MANY sources, like citrus. Aspergillus niger (fungus) is the main producer and can be fed a sugar solution from just about anything, but it is usually corn, wheat, or sugar.
Cocoa powder 0mg/kg (Swain et al. 1985) 0-Negligible  
Corn Starch neg (St. Joseph's Health Care) 0-Negligible Known as corn flour in Australia, but not corn flour (very fine corn meal and yellow) in the US. Also known as Maize Starch.
Cream of Tartar No/Low chemical (RPAH Allergy, 2019) 0-Negligible  
Dextrose No/Low chemical (RPAH Allergy, 2019) 0-Negligible From corn
Gelatin No/Low chemical (RPAH Allergy, 2019) 0-Negligible  
Malt neg (St. Joseph's Health Care) 0-Negligible No SA amount provided.
Malt extract* neg* (St. Joseph's Health Care) 0-Negligible No SA amount provided. *Contradicts another spot in the report that show malt extract as a medium sal. Since there are no actual numbers, I can't categorize it correctly. However, malt is derived from barley, which doesn't contain sals, so it's probably safe, as long as there are no added flavors.
Maltodextrin No/Low chemical (RPAH Allergy, 2019) 0-Negligible From corn
Maple syrup

0mg/kg (Malakar et al. 2017, includes free plus bound salicylic acid)

0mg/kg (Swain et al. 1985)

 0-Negligible Malakar tested: Woolworths select, S&W premium, Queen brands.
Swain tested Campbell brand.

Some people are having good luck with Maple Vinegar/Maple Syrup Vinegar - I haven't tried it, and it hasn't been tested, but if it's only made from syrup, it might be okay.
Marshmallows/Fluff

No/Low chemical (RPAH Allergy, 2019)

 0-Negligible  
Pectin No/Low chemical (RPAH Allergy, 2019) 0-Negligible  
Psyllium Husks No/Low chemical (RPAH Allergy, 2019) 0-Negligible  
Salt - (St. Joseph's Health Care) 0-Negligible No SA amount provided. Salt should be zero, because it should only be Sodium chloride. Even sea salts with extra minerals should be ok. Stay away from fancy flavored salts.
Soy lecithin No/Low chemical (RPAH Allergy, 2019) 0-Negligible  
Sugar, castor/powdered

0mg/kg (Malakar et al. 2017, includes free plus bound salicylic acid)

0mg/kg (Swain et al. 1985)

 0-Negligible Malakar tested CSR, Homebrand, and Billington
Sugar, white granulated 0mg/kg (Swain et al. 1985) 0-Negligible  
Sugar, icing neg (St. Joseph's Health Care) 0-Negligible No SA amount provided.
Sugar, soft brown 0mg/kg (Malakar et al. 2017, includes free plus bound salicylic acid) 0-Negligible CSR, Homebrand
Xanthan Gum No/Low chemical (RPAH Allergy, 2019) 0-Negligible  
Sugar substitutes
Xylitol, Stevia, Erythritol,		 Never tested Neg/Low These should all be ok, but they have never been tested. However, some people do react to them. Xylitol, on it's own functions as a mild laxative. It's derived from birch and corn (plants higher in salicylates) but should be processed enough not to have any salicylates remaining. Stevia is from a leaf of a plant, but many low-sal folks can tolerate it. Stevia is in the Asteraceae family, so if you have an allergy to ragweed, it's recommended to be cautious with it. Erithritol is similar to xylitol and derived from corn.
Yeast, dry for bread Low* (RPAH, 2019) 0-Negligible  *RPAH's lowest level is low (there's no negligible) and includes levels for both amines and salicylates.
Fats and Oils
   0-Negligible  
Butter Neg (St. Joseph's Health Care) 0-Negligible No SA amount provided.
Canola/rapeseed oil

Neg (St. Joseph's Health Care)

Low* (RPAH, 2019)

 0-Negligible

No SA amount provided.

*RPAH's lowest level is low (there's no negligible) and includes levels for both amines and salicylates.
Cocoa butter Never tested Negligible Cocoa butter can be used as a cosmetic or food. To my knowledge it has never been tested for salicylates (other than tested combined with chocolate), but is generally well-tolerated and presumed to be negligible.
Cottonseed Low* (RPAH, 2019) 0-Negligible *RPAH's lowest level is low (there's no negligible) and includes levels for both amines and salicylates.
Ghee Low (St. Joseph's Health Care) 0-Negligible No SA amount provided. I haven't seen any research why clarified butter (which is zero) would result in a higher sal level for ghee. It's possible they use an additive to have it keep in the jar longer.
Margarine Neg (St. Joseph's Health Care) 0-Negligible No SA amount provided. Only if it is made with vegetable or canola oil.
Olive oil 0mg/kg (Malakar et al. 2017, includes free plus bound salicylic acid) 0-Negligible Traditionally, olive oil has been considered high, although I'm still looking for the research to support it. Malakar tested the Balducci extra virgin, Moro, and Bertolli brands (in Australia). All of them tested negligible.
Palm oil  Low* (RPAH, 2019) 0-Negligible

 *RPAH's lowest level is low (there's no negligible) and includes levels for both amines and salicylates.

This has never been tested. There are three types of palm oil: red palm oil which is the unrefined and usually cold pressed version from the palm fruit, palm oil (refined and bleached) and then palm kernal oil from the seeds of the fruit. I'd bet that RPAH probably recommends the bleached and refined version which is the most mainstream and available kind.
Rice Bran Oil Low* (RPAH, 2019) 0-Negligible  *RPAH's lowest level is low (there's no negligible) and includes levels for both amines and salicylates.
Safflower oil

Neg (St. Joseph's Health Care)

Low* (RPAH, 2019)

 0-Negligible

No SA amount provided.

*RPAH's lowest level is low (there's no negligible) and includes levels for both amines and salicylates.
Soy oil

Neg (St. Joseph's Health Care)

Low* (RPAH, 2019)

 0-Negligible

No SA amount provided. This has never been tested, but soy has been and tests are negligible and low (except when green as edamame).

*RPAH's lowest level is low (there's no negligible) and includes levels for both amines and salicylates.
Sunflower oil 0mg/kg (Malakar et al. 2017, includes free plus bound salicylic acid) 0-Negligible Homebrand, Golden Fields, and Crisco
Dairy and Eggs, & Subs
      
Cheese, blue vein 0.50mg/kg (Swain et al. 1985) 0-Negligible  
Cheese, Camembert 0.10mg/kg (Swain et al. 1985) 0-Negligible  
Cheese, cheddar (white) 0mg/kg (Swain et al. 1985) 0-Negligible Check cheddar ingredients, many have yellow coloring like annatto added, which is high in salicylates
Cheese, cottage 0mg/kg (Swain et al. 1985) 0-Negligible Check for no added ingredients
Cheese, mozarella 0.20mg/kg (Swain et al. 1985) 0-Negligible  
Cheese, "tasty cheddar" 0mg/kg (Swain et al. 1985) 0-Negligible  
Cream 0mg/kg (Swain et al. 1985) 0-Negligible  
Egg (both whites and yolks) 0mg/kg (Swain et al. 1985) 0-Negligible  
Goat milk neg (St. Joseph's Health Care) 0-Negligible No SA amount provided.
Ice cream neg (St. Joseph's Health Care) 0-Negligible No SA amount provided. Careful with ingredients! I like plain chocolate. Custards are good too and made with eggs added.
Milk 0mg/kg (Swain et al. 1985) 0-Negligible  
Oat milk No/Low chemical (RPAH Allergy, 2019) 0-Negligible Careful with ingredients. Many have added vitamins and oils.
Rice milk neg (St. Joseph's Health Care) 0-Negligible No SA amount provided. Careful with ingredients. Many have added vitamins and oils.
Soy milk neg (St. Joseph's Health Care) 0-Negligible No SA amount provided. Careful with ingredients. Many have added vitamins and oils.
Tofu neg (St. Joseph's Health Care) 0-Negligible No SA amount provided.
Yogurt 0mg/kg (Swain et al. 1985) 0-Negligible Avoid additives and flavors
Meat and Seafood
      
Beef 0mg/kg (Swain et al. 1985) 0-Negligible  
Chicken 0mg/kg (Swain et al. 1985) 0-Negligible  
Fish neg (St. Joseph's Health Care) 0-Negligible No SA amount provided.
Kidney 0mg/kg (Swain et al. 1985) 0-Negligible  
Lamb 0mg/kg (Swain et al. 1985) 0-Negligible  
Liver 0.50mg/kg (Swain et al. 1985) 0-Negligible  
Organ meets neg (St. Joseph's Health Care) 0-Negligible No SA amount provided.
Oysters 0mg/kg (Swain et al. 1985) 0-Negligible  
Pork 0mg/kg (Swain et al. 1985) 0-Negligible  
Prawns 0.40mg/kg (Swain et al. 1985) 0-Negligible  
Rabbit neg (St. Joseph's Health Care) 0-Negligible No SA amount provided.
Salmon, canned 0mg/kg (Swain et al. 1985) 0-Negligible Tested Lunchtime Pink, make sure it is in water, and not with a vegetable broth
Sausage casing neg (St. Joseph's Health Care) 0-Negligible No SA amount provided.
Scallops 0.20mg/kg (Swain et al. 1985) 0-Negligible  
Shellfish low (St. Joseph's Health Care) 0-Negligible No SA amount provided.
Tripe 0mg/kg (Swain et al. 1985) 0-Negligible  
Tuna, canned 0mg/kg (Swain et al. 1985) 0-Negligible Tested SeaKist, make sure it is in water, and not with a vegetable broth
Veal neg (St. Joseph's Health Care) 0-Negligible No SA amount provided.
Grains/Cereals/Starches
      
Arrowroot powder 0mg/kg (Swain et al. 1985) 0-Negligible  
Barley

<LOD Free SA mg/kg; 0.237 Free SA + Bound SA mg/kg (Kęszycka et al. 2017)

0mg/kg (Swain et al. 1985)

 0-Negligible

<LOD stands for Limit of detection, so almost zero. Melvit groats brand from Poland.

Swain specifies unpearled
Millet 0mg/kg (Swain et al. 1985) 0-Negligible grains and hulled grains
Quinoa (white, tri-color) No/Low chemical (RPAH Allergy, 2019) 0-Negligible  
Quinoa, white flakes 0mg/kg (Malakar et al. 2017, includes free plus bound salicylic acid) 0-Negligible Macro organic brand
Quinoa, white flour 0mg/kg (Malakar et al. 2017, includes free plus bound salicylic acid) 0-Negligible Mckenzies brand
Rice, Arborio No/Low chemical (RPAH Allergy, 2019) 0-Negligible  
       
Rice, sushi No/Low chemical (RPAH Allergy, 2019) 0-Negligible  
Rice cereals (plain) neg (St. Joseph's Health Care) 0-Negligible No SA amount provided.
Rice paper No/Low chemical (RPAH Allergy, 2019) 0-Negligible for rolling egg rolls/spring rolls
Rice noodles No/Low chemical (RPAH Allergy, 2019) 0-Negligible  
Rice, white rice flour 0mg/kg (Malakar et al. 2017, includes free plus bound salicylic acid) 0-Negligible McKenzies brand
Rye 0mg/kg (Swain et al. 1985) 0-Negligible rolled
Rye flour neg (St. Joseph's Health Care) 0-Negligible No SA amount provided
Sago neg (St. Joseph's Health Care)
No/Low chemical (RPAH Allergy, 2019)		 0-Negligible No SA amount provided. Sago is an edible starch that is made from the pith of palm trees
RPAH Allergy, 2019 recommends boiling to reduce levels.
Tapioca neg (St. Joseph's Health Care) 0-Negligible No SA amount provided. Tapioca is a fine powder sold as both starch/flour. It is derived from the cassava plant.
Wheat

(Flour) <LOQ Free SA mg/kg; 0.189 Free SA + Bound SA mg/kg (Kęszycka et al. 2017)

0mg/kg (Swain et al. 1985)

 0-Negligible

Kęszycka tested bound SA that others have not tested - but shows that it is not entirely free of sals. <LOQ means it was close to zero.

RPAH (2019) lists other wheat varieties like spelt, durum, kamut/Khorasan, einkorn, triticale, and emmer in their lowest category.

RPAH (2019) lists other wheat deritvatives like flour (plain, self-raising, white, wholemeal, bleached, unbleached, branm, germ, kibbled wheat, bulgher, semolina, freekah, couscous, wheat starch, and burghul in their lowest category.
Legumes/Beans (dried)
      
Black-eyed beans 0mg/kg (Swain et al. 1985) 0-Negligible  
Borlotto beans / borlotti 0.80mg/kg (Swain et al. 1985) 0-Negligible  
Brown beans 0.02mg/kg (Swain et al. 1985) 0-Negligible Pinto beans?
Chickpeas/Garbanzo beans 0mg/kg (Swain et al. 1985) 0-Negligible  
Lentil, yellow split or French stule No/Low chemical (RPAH Allergy, 2019) 0-Negligible  
Lima beans 0mg/kg (Swain et al. 1985) 0-Negligible  
Mung beans 0mg/kg (Swain et al. 1985) 0-Negligible  
Pea flour/pea protein No/Low chemical (RPAH Allergy, 2019) 0-Negligible  
Soy beans 0mg/kg (Swain et al. 1985) 0-Negligible includes soy grits
Soy protein No/Low chemical (RPAH Allergy, 2019) 0-Negligible  
Split pea, yellow 0.2mg/kg (Swain et al. 1985) 0-Negligible  
Beans/Legumes No/Low chemical (RPAH Allergy, 2019) Neg-Low RPAH (2019) lists these beans in their lowest category. They have not been tested in a lab. adzuki beans, black beans, butter beans, cannelini beans, dew beans, haricot beans (navy beans), lupin, mat beans, matki, moth beans, pinto beans, dried soy beans, Turkish gram, white beans .
Snacks
      
Apple chips low (St. Joseph's Health Care) 0-Negligible made homemade with acceptable varieties (and peeled)
Plain potato chips neg (St. Joseph's Health Care) 0-Negligible No SA amount provided. Find unseasoned and in an acceptable oil. Remember that skins add salicylates, so some kettle varieties may not be ok. Also, Swain listed peeled potato at 0, and unpeeled potato at 1.2mg/kg. When Malakar retested a white potato (not specified at peeled/unpeeled) it was at 4.64 - so much higher!

 

 

Low Salicylates, levels at 1.00-2.49 mg/kg

Food

SA Amount (Source)

Level

Notes
Vegetables
      
Bean sprouts

1.28 mg/kg (Malakar et al. 2017, includes free plus bound salicylic acid)

0.6mg/kg (Swain et al. 1985)

 Low  
Bok Choy 1.84mg/kg (Malakar et al. 2017, includes free plus bound salicylic acid) Low  
Carrots

2.30mg/kg (Swain et al. 1985)

Fresh: 0.027 Free SA mg/kg;
0.231 Free SA + Bound SA mg/kg (Kęszycka et al. 2017)

 Low  
Fennel bulb 1.29mg/kg (Malakar et al. 2017, includes free plus bound salicylic acid) Low The leafy top has a higher content at 3.67.
Pimientos, canned 1.5mg/kg (Swain et al. 1985) Low Canned, Arson sweet red
Pumpkin marrow 1.70mg/kg (Swain et al. 1985) Low Test specify that it is "marrow, Cucurbita pepo" which is a traditional orange pumpkin. The marrow implies that it's the flesh and collected when fully ripe.
Pumpkin 1.2mg/kg (Swain et al. 1985) Low fresh pumpkin. It doesn't specify what the difference between this and the marrow is.
Spinach frozen 1.60mg/kg (Swain et al. 1985) Low  
Turnip 1.60mg/kg (Swain et al. 1985) Low  
Fresh Fruits (unless specified)
      
Apple, Red Delicious 1.9mg/kg (Swain et al. 1985) Low Does not specify peeled/unpeeled.
Apricot, canned nectar 1.4mg/kg (Swain et al. 1985) Low Apricots in general are much higher, so test with caution. Product tested was Letona. This is for canned apricot nectar, not canned nectars (14.20mg/kg).
Custard apple, Queensland 2.10mg/kg (Swain et al. 1985) Low  
Figs 1.8mg/kg (Swain et al. 1985) Low *fresh, dried and canned are higher.
Grapes, S&W Seedless Canned, Light 1.60mg/kg (Swain et al. 1985) Low  
 Papaya Never tested
RPAH lists as not containing salicylates (2019)		  Low  

RPAH lists it in the high category, because it contains amines, but does not assign an "S" with it - meaning they say it doesn't have salicylates. Overall, people in the community say it's very safe.

In all of the research articles I've looked at, papaya has never been tested in a lab. I recommend you test this cautiously. There are also varying levels of ripeness that people eat papaya at - the riper the better for fewer sals. There are also different varieties. Not knowing what variety seems a little risky to me. You should also peel it.

"The Eczema Diet" by Karen Fischer does use papaya in their diet protocol.
If you can handle lime - a squeeze of it can mask the smell, if that bothers you.
Peach, canned nectar 1.0mg/kg (Swain et al. 1985) Low Peaches in general are higher, so test with caution. Product tested was Letona. This is for canned peach nectar, not canned peaches (6.8mg/kg)
Pear, other 0.23mg/kg (Wood et al. 2011) Low variety not reported, doesn't specify peeled or not
Plum

2.1mg/kg (Swain et al. 1985) - Blood (red)

0.9mg/kg (Swain et al. 1985) - Kelsey (green)

1.1mg/kg (Swain et al. 1985) - Wilson (red)

 Low Malakar tested one variety recently (Tegan blue) that tested in the high category (6.35). Swain also listed SPC dark red canned plums at 11.16. Test with caution.
Tamarillo fruit 1.0mg/kg (Swain et al. 1985) Low  
Beverages
      
Apple Juice, Mountain Maid 1.90mg/L (Swain et al. 1985) Low Be careful with juices, because they do not specify the variety of apples which varies a lot, and often include peels. This product tested was Mountain Maid in 1985.
Beer, Tooheys Draught 2.3mg/L (Swain et al. 1985) Low Australian beer from 1985. Beer ranges tested between 2.3-3.5.
Cereal coffee, Bambu powder 1.50mg/L (Swain et al. 1985) Low *not a real coffee
Cider

1.60mg/L (Swain et al. 1985) Mercury Dry

1.70mg/L (Swain et al. 1985) Bulmer's Dry

1.70mg/L (Swain et al. 1985) Lilydale Dry

1.90mg/L (Swain et al. 1985) Bulmer's Sweet

 Low Australian cider from 1985.
Coffee, instant decaf

2.05mg/L (Malakar et al. 2017, includes free plus bound salicylic acid)

0mg/L (Swain et al. 1985)

 Low Nescafe Blend, Moccona
Later test scored higher
Coffee, instant decaf 2.05mg/L (Malakar et al. 2017, includes free plus bound salicylic acid) Low Classic Decaf, Republica
Coffee, instant (reg)

2.04 mg/L (Malakar et al. 2017, includes free plus bound salicylic acid)

5.90mg/L (Swain et al. 1985) (NesCafe granules)

 Low Malakar et al. tested Mocona Classic Medium Roast and Nescafe Blend 43
Coffee, instant Bushells' 2.10mg/L (Swain et al. 1985) Low  
Coffee, instant Bushells' Turkish Style 1.90mg/L (Swain et al. 1985) Low  
Coffee, instant Gibsons 1.20mg/L (Swain et al. 1985) Low  
Coffee, instant Robert Timms 1.60mg/L (Swain et al. 1985) Low  
Grape juice, Sanitarium Light 1.80mg/L (Swain et al. 1985) Low Be careful with juices, because they do not specify the variety of grapes which varies a lot. This product was tested in 1985. For example, the Berri Dark (red/purple) tested high at 8.8 mg/L.
Orange juice, Berri brand 1.80mg/L (Swain et al. 1985) Low Be careful with juice, because they do not specify the variety of fruit, and testing was done 40 years ago.
Pineapple juice, Golden Circle 1.6mg/L (Swain et al. 1985) Low Be careful with juice. Please note that fresh pineapple is MUCH higher. Also, this test took place 40 years ago.
Tea, English 2.40mg/L (Malakar et al. 2017, includes free plus bound salicylic acid) Low Twinnings, Dilma, Madura
Tea, Peppermint

2.19mg/L (Malakar et al. 2017, includes free plus bound salicylic acid)

11mg/L (Swain et al. 1985)

 Low Malakar tested Twinnings, Tasty and Nerada.
Later test scored lower
Tomato juice

1.0mg/L (Swain et al. 1985) - Goulburn Valley brand

1.2mg/L (Swain et al. 1985) - Heinz brand

1.8mg/L (Swain et al. 1985) - Letona brand

 Low Tomatoes in general run high, and varieties are not disclosed. Also be careful of spices and other vegetables added.
Wine, White Dry 1.0mg/L (Swain et al. 1985) Low This is the lowest end of the wine spectrum which goes all the way up to 10.2 in the very-high category. McWilliams brand tested.
Legumes, Nuts and Seeds
      
Hazelnuts, Fresh 1.40mg/kg (Swain et al. 1985) Low  
Peanut Butter 2.30mg/kg (Swain et al. 1985) Low Sanitarium brand, 1985 Australia
Pecans, Fresh 1.20mg/kg (Swain et al. 1985) Low  
Sesame Seed, dry 2.30mg/kg (Swain et al. 1985) Low  
Shea butter

never tested

 Neg/Low

Shea butter is normally used as a cosmetic, but it is edible. To my knowledge it has never been tested for salicylates, but is generally well-tolerated and presumed to be negligible or low. Some low-sal folks do react to it, and some speculate it could be from preservatives or additives used with it, OR maybe a cross-reaction for folks allergic to nuts.
Soy Flour

1.97 Free SA mg/kg;
2.006 Free SA + Bound SA mg/kg (Kęszycka et al. 2017)

neg (St. Joseph's Health Care, No SA amount provided.)

  

Kęszycka tested Radix-Bis brand, Canada origin.
Split pea, green

(raw, FlorPak) 0.71 Free SA mg/kg;
1.44 Free SA + Bound SA mg/kg (Kęszycka et al. 2017)

0mg/kg (Swain et al. 1985)

 Low

 
Sunflower seed, dry 1.20mg/kg (Swain et al. 1985) Low  
Grains      
Rice, white    0.395 Free SA mg/kg;
1.23 Free SA + Bound SA mg/kg (Kęszycka et al. 2017)

0mg/kg (Swain et al. 1985)

No/Low chemical (RPAH Allergy, 2019)   		   -RPAH Allergy (2019) recommends both white/brown rice.
Look for unfortified without added vitamins.

Kęszycka tested bound SA that others have not tested, which means that this has the potential to affect some as a low sal food. Otherwise, free salicylate level keeps this as a negligible food.

Brown rice tested in the medium category for free+bound values.
       
Baking
      
Confectionery caramel 1.6mg/kg (Swain et al. 1985) Low Dry, unsure what this product is - info welcomed. Pascall Cream brand.
Golden syrup 1.0mg/kg (Swain et al. 1985) Low liquid, CSR brand, Australia
Molasses 2.20mg/kg (Swain et al. 1985) Low liquid, CSR brand, Australia
Spices, Vinegars, and Flavors
      
Coriander leaves, fresh 2.0mg/kg (Swain et al. 1985) Low This might be cilantro. Please note that coriander powder, derived from the seeds is very high.
Horesradish 1.8mg/kg (Swain et al. 1985) Low Canned, tested brand Eskal

 

Medium Salicylates 2.5mg/kg - 4.99mg/kg

Food

SA amount (Source)

Level

Notes
Vegetables
      
Asparagus, canned 3.2mg/kg (Swain et al. 1985) Medium Caution, fresh asparagus is in the high category. Brand tested was Triangle Spears.
Beetroot, canned 3.2mg/kg (Swain et al. 1985) Medium Golden Circle Brand. Caution, in Malakar's study, Beetroot came up very high now, but they did not retest canned.
Cabbage, common

2.55mg/kg (Malakar et al. 2017, includes free plus bound salicylic acid)

Fresh: 0.0196 Free SA mg/kg; 0.057 Free SA + Bound SA mg/kg (Kęszycka et al. 2017)

Sauerkraut (white cabbage, Stefanek, lacto-fermented) 0.161 Free SA mg/kg; 0.268 Free SA + Bound SA mg/kg (Kęszycka et al. 2017)

0mg/kg (Wood et al. 2017)

0mg/kg (Swain et al. 1985)green

0.8mg/kg (Swain et al. 1985)red/purple

0.01mg/kg (Robertson & Karmode 1981)

 Medium

Later tests scored higher.

Kęszycka tested sauerkraut (Polish) much higher than fresh cabbage, but it still came up as negligible.
Celery

2.79mg/kg (Malakar et al. 2017, includes free plus bound salicylic acid)

Fresh: 0.0412 Free SA mg/kg; 2.85 Free SA + Bound SA mg/kg (Kęszycka et al. 2017)

0.04mg/kg (Wood et al. 2017)

0mg/kg (Swain et al. 1985)

 Medium

Later tests scored higher.
Cucumber
long peeled
Australia: continental cucumber
US: English cumcumber

2.93mg/kg (Malakar et al. 2017, includes free plus bound salicylic acid)

0.002mg/kg (Wood et al. 2017)

 Medium

Common or unpeeled are higher

 
Eggplant, peeled 3.0mg/kg (Swain et al. 1985) Medium  
Fennel Tops (the green part) 3.67mg/kg (Malakar et al. 2017, includes free plus bound salicylic acid) Medium  
Leek

4.10mg/kg (Malakar et al. 2017, includes free plus bound salicylic acid)

0.8mg/kg (Swain et al. 1985)

 Medium Later test scored higher
Lettuce, iceberg

2.69mg/kg (Malakar et al. 2017, includes free plus bound salicylic acid)

0.05mg/kg (Wood et al. 2017)

0 mg/kg (Swain et al. 1985) variety not specified

 Medium Later test scored higher
Loquat 2.6mg/kg (Swain et al. 1985) Medium  
Parsley leaves, fresh

2.80mg/kg (Malakar et al. 2017, includes free plus bound salicylic acid)

0.8mg/kg (Swain et al. 1985)

 Medium Later test scored higher
Parsnip

3.90mg/kg (Malakar et al. 2017, includes free plus bound salicylic acid)

4.5mg/kg (Swain et al. 1985)

 Medium  
Pears, canned Medium (St. Joseph's Health Care) Medium St. Joseph's recommends "Canned Pear has negligible amounts of salicylate if it is in sugar syrup, but if it is in natural juices/syrups, it has a moderate amount of salicylate as these often contain some peel, which contains salicylates"
Peas, sugar snap 4.85mg/kg (Malakar et al. 2017, includes free plus bound salicylic acid) Medium Does not include plain green peas
Potato, white, unpeeled*

4.64mg/kg (Malakar et al. 2017, includes free plus bound salicylic acid)*

0.02mg/kg (Wood et al. 2017)

1.2mg/kg (Swain et al. 1985)

 Medium *Malakar does not specify peeled or not, assuming unpeeled, because it compares Swain's value for unpeeled.
Tomato, table common

3.18mg/kg (Malakar et al. 2017, includes free plus bound salicylic acid)

0.13mg/kg (Wood et al. 2017)

0.36mg/kg (Venema et al. 1996)

1.3mg/kg (Swain et al. 1985)* unknown variety

0.05mg/kg (Robertson & Karmode 1981)

 Medium Probably beef steak variety. Does not include canned, paste, cherry, roma, or sun-dried tomatoes.
Fresh Fruits
      
Apple, Pink Lady 2.93mg/kg (Malakar et al. 2017, includes free plus bound salicylic acid) Medium Peeled
Apple, golden delicious

3.18mg/kg (Malakar et al. 2017, includes free plus bound salicylic acid)

0.8mg/kg (Swain et al. 1985)

 Medium Unpeeled
Apple, golden delicious 3.20mg/kg (Malakar et al. 2017, includes free plus bound salicylic acid) Medium Peeled
Apple, Jonathan 3.8mg/kg (Swain et al. 1985) Medium Doesn't specified peeled/unpeeled
Cherry, Morello Sour 3.0mg/kg (Swain et al. 1985) Medium Canned
Figs, canned 2.5mg/kg (Swain et al. 1985) Medium S&W Kadota brand
Lychee, canned 3.60mg/kg (Swain et al. 1985) Medium  
       
Pawpaw

4.79mg/kg (Malakar et al. 2017, includes free plus bound salicylic acid)

0.8mg/kg (Swain et al. 1985)

 Medium Later test scored higher
Pear, Nashi/Asian 3.23mg/kg (Malakar et al. 2017, includes free plus bound salicylic acid) Medium Doesn't specify peeled or not
Pear, Packham

2.95mg/kg (Malakar et al. 2017, includes free plus bound salicylic acid)

0mg/kg (Swain et al. 1985)

 Medium Peeled
Later test scored higher
Pear, William, unpeeled 3.10mg/kg (Swain et al. 1985) Medium  
Watermelon

4.8mg/kg (Malakar et al. 2017, includes free plus bound salicylic acid)

4.8mg/kg (Swain et al. 1985)

0.07mg/kg (Robertson & Karmode 1981)

 Medium  
Beverages
mg/L
    
Beer

3.5mg/L (Swain et al. 1985) - Reschs Dinner Ale

3.2mg/L (Swain et al. 1985) - Tooths Sheaf Stout

 Medium  
Brandy 4.0mg/L (Swain et al. 1985) - Hennessey Medium  
Chamomile tea

4.72mg/L (Malakar et al. 2017, includes free plus bound salicylic acid)

0.6mg/L (Swain et al. 1985)

 Medium Malakar tested Lipton, Tasty, Twinnings brands. Swain didn't specify.
Cereal coffee, Reform 3.80mg/L (Swain et al. 1985) Medium Powder
Coca-Cola 2.5mg/L (Swain et al. 1985) Medium  
Coffee, brewed from beans 4.5mg/L (Swain et al. 1985) Medium Harris Mocha Kenya brand
Grapefruit juice 4.2mg/L (Swain et al. 1985) Medium Berri brand tested
Sherry

4.60mg/L (Swain et al. 1985) - Mildara Supreme Dry

4.9mg/L (Swain et al. 1985) - Penfolds Royal Reserve

 Medium Mildara Supreme Dry
Tea, decaf - Golden Days 3.7mg/L (Swain et al. 1985) Medium per bag
Tea, herbal fruit 3.60mg/L (Swain et al. 1985) Medium per bag
Tea, rose hip 4.0mg/L (Swain et al. 1985) Medium per bag, does not include the syrup
Wine

4.6 mg/L (Swain et al. 1985)- Buton Dry Vermouth

3.7mg/L (Swain et al. 1985) - Kaiser Stuhl Rosé

3.5mg/L (Swain et al. 1985) - McWilliams Reserve Claret

 Medium Careful, some wines go really high.
Grains
      
Brown rice

0.459 Free SA mg/kg;
4.25 Free SA + Bound SA mg/kg (Kęszycka et al. 2017)

  

Kęszycka tested bound SA that others have not tested, which means that this has the potential to affect some as a medium sal food. Otherwise, free salicylate level keeps this as a negligible food.

Also, remember that cooking (boiling) can reduce sals. There have been many reports of people reacting to brown rice cakes, but not boiled brown rice.

-RPAH Allergy (2019) recommends both white/brown rice as negligible.

Look for unfortified without added vitamins added.
Oats

0.39 Free SA mg/kg;
2.74 Free SA + Bound SA mg/kg (Kęszycka et al. 2017)

0mg/kg (Swain et al. 1985)

  

Kęszycka tested bound SA that others have not tested, which means that this has the potential to affect some as a medium sal food. Otherwise, free salicylate level keeps this as a negligible food.

Kęszycka tested Kupiec, Poland brand

Swain specifies meal (ground for cereal)
Nuts and Seeds
      
Brazil nuts 4.60mg/kg (Swain et al. 1985) Medium fresh
Chia seeds Med-Joliee Skin 2016 Medium No SA amount provided.
Flaxseeds/Linseeds Med-Joliee Skin 2016 Medium No SA amount provided.
Sesame seeds Medium (St. Joseph's Health Care) Medium No SA amount provided.
Walnuts 3.0mg/kg (Swain et al. 1985) Medium fresh
Spices, Vinegars, Flavors
      
Basil leaves, fresh 3.24mg/kg (Malakar et al. 2017, includes free plus bound salicylic acid) Medium  
Bonox, Beef extract 2.8mg/kg (Swain et al. 1985) Medium Liquid
Lemon grass 3.59mg/kg (Malakar et al. 2017, includes free plus bound salicylic acid) Medium  
Mayonnaise Medium (St. Joseph's Health Care) Medium No SA amount provided. Get the normal canola/soy oil type. Don't use the fancy avocado/olive oil types. This really depends on oil and spices.
Tabasco Pepper 4.50mg/kg (Swain et al. 1985) Medium Sauce, Mcllhenny brand

Baking

      
Malt extract Medium (St. Joseph's Health Care) Medium No SA amount provided. Available in powder or liquid form.
Yeast, baking Medium (St. Joseph's Health Care) Medium I haven't seen a note about baking yeast, but SJHC says it is generally ok.

Fats/Oils

      
Almond oil Medium (St. Joseph's Health Care) Medium No SA amount provided.
Corn oil Medium (St. Joseph's Health Care) Medium No SA amount provided.
Peanut oil Medium (St. Joseph's Health Care) Medium No SA amount provided.
Snacks
      
Popcorn
Popping corn		 Medium (St. Joseph's Health Care) Medium No SA amount provided.

 

High Salicylates 5.00mg/kg - 9.99 mg/kg

Food

SA Amount (Source)

Level

Notes
Vegetables
      
Alfalfa 7.0mg/kg (Swain et al. 1985) High  
Apple, canned 5.5mg/kg (Swain et al. 1985) High Ardmona brand
Artichoke High (St Joseph's Health Care) High No SA amount provided.
Asparagus

8.21mg/kg (Malakar et al. 2017, includes free plus bound salicylic acid)

1.29mg/kg (Wood et al. 2011)

1.4mg/kg (Swain et al. 1985)

 High Later test scored higher
Banana, sugar or Finger Bananas High (St Joseph's Health Care) High These are the little sweet bananas. No SA amount provided.
Brussels sprouts

8.60mg/kg (Malakar et al. 2017, includes free plus bound salicylic acid)

0.7mg/kg (Swain et al. 1985)

 High Later test scored much higher
Bell pepper/capsicum, red

8.85mg/kg (Malakar et al. 2017, includes free plus bound salicylic acid)

0.09mg/kg (Wood et al. 2011)

0.04mg/kg (Swain et al. 1985)

 High Later test scored much higher
Cauliflower

5.86mg/kg (Malakar et al. 2017, includes free plus bound salicylic acid)

Fresh: 0.35 Free SA mg/kg; 5.44 Free SA + Bound SA mg/kg (Kęszycka et al. 2017)

Cooked 0.10 Free SA mg/kg; 2.59 Free SA + Bound SA mg/kg (Kęszycka et al. 2017)

0.01mg/kg (Wood et al. 2011)

0.07mg/kg (Robertson & Karmode 1981)

1.60mg/kg (Swain et al. 1985)

 High

Later test scored much higher

Kęszycka et al. showed that cooking reduces salicylate levels.
Cucumber, common, peeled

5.81mg/kg (Malakar et al. 2017, includes free plus bound salicylic acid)

0.02mg/kg (Wood et al. 2011)

 High  
Cucumber, unpeeled 7.8mg/kg (Swain et al. 1985) High Variety not specified
Choy sum 6.89mg/kg (Malakar et al. 2017, includes free plus bound salicylic acid) High  
Eggplant

7.86mg/kg (Malakar et al. 2017, includes free plus bound salicylic acid)

0mg/kg (Wood et al. 2011)

8.8mg/kg (Swain et al. 1985) with peel

 High Malakar does not specify peeled/unpeeled.
Lettuce, butter 8.79mg/kg (Malakar et al. 2017, includes free plus bound salicylic acid) High  
Mushroom, button

8.16mg/kg (Malakar et al. 2017, includes free plus bound salicylic acid)

0.13mg/kg (Wood et al. 2011)

2.4mg/kg (Swain et al. 1985)*

 High *Swain doesn't specify mushroom type, but it is fresh.
Okra, canned 5.9mg/kg (Swain et al. 1985) High Zanae brand
Onion, white

5.11mg/kg (Malakar et al. 2017, includes free plus bound salicylic acid)

0.08mg/kg (Wood et al. 2011)

1.6mg/kg (Swain et al. 1985)*

 High Later test scored much higher
*Swain doesn't specify onion type.
Pepper, green chili 6.4mg/kg (Swain et al. 1985) High Fresh
Pepper, yellow-green 6.2mg/kg (Swain et al. 1985) High Fresh
Rhubarb

6.91mg/kg (Malakar et al. 2017, includes free plus bound salicylic acid)

1.3mg/kg (Swain et al. 1985)

 High Later test scored higher
Rutabaga/Swede

9.40mg/kg (Malakar et al. 2017, includes free plus bound salicylic acid)

0.07mg/kg (Wood et al. 2011)

0mg/kg (Swain et al. 1985)

 High Later test scored much higher
Spinach    2.29mg/kg (Malakar et al. 2017, includes free plus bound salicylic acid)

5.8mg/kg (Swain et al. 1985)		 High Later test scored lower
Squash, baby 6.30mg/kg (Swain et al. 1985) High  
Squash, butternut 8.69mg/kg (Malakar et al. 2017, includes free plus bound salicylic acid) High  
Sweet potato, white 5.0mg/kg (Swain et al. 1985) High Fresh
Tomato, canned diced

6.42mg/kg (Malakar et al. 2017, includes free plus bound salicylic acid)

0.13mg/kg (Wood et al. 2011)

5.3mg/kg (Swain et al. 1985)

 High Malakar tested Ardmona, Homebrand, and Valverde (pooled). Swain tested Letona brand.
Tomato, cherry 7.05mg/kg (Malakar et al. 2017, includes free plus bound salicylic acid) High  
Tomato, roma

5.02mg/kg (Malakar et al. 2017, includes free plus bound salicylic acid)

0.13mg/kg (Wood et al. 2011)

 High Later test scored higher
Tomato soups

5.4mg/kg (Swain et al. 1985) - Heinz

5.4mg/kg (Swain et al. 1985) - Kiaora

3.2mg/kg (Swain et al. 1985) - PMU

 High Careful with additives and spices added.
Watercress 8.40mg/kg (Swain et al. 1985) High  
Fresh Fruits
   High  
Apple, granny smith, peeled

9.70mg/kg (Malakar et al. 2017, includes free plus bound salicylic acid)

0.55mg/kg (Wood et al. 2011)

5.9mg/kg (Swain et al. 1985)

 High  
Apple, pink lady, unpeeled 9.02mg/kg (Malakar et al. 2017, includes free plus bound salicylic acid) High  
Avocado, unspecified variety 6.0mg/kg (Swain et al. 1985) High Variety not specified. Haas variety is very high (29.72-Malakar). It's possible the smooth skinned avocado is lower.
Banana, common

5.39mg/kg (Malakar et al. 2017, includes free plus bound salicylic acid)

0.34mg/kg (Wood et al. 2011)

0mg/kg (Swain et al. 1985)

0.05mg/kg (Robertson & Karmode 1981)

 High Later test scored much higher
Blueberry

9.12mg/kg (Malakar et al. 2017, includes free plus bound salicylic acid)

0.57mg/kg (Wood et al. 2011)

 High  Later test scored much higher
Cherry, sweet, fresh 8.5mg/kg (Swain et al. 1985) High  
Figs, dried 6.4mg/kg (Swain et al. 1985) High Tested Calamata string
Grapefruit 6.8mg/kg (Swain et al. 1985) High  
Grapes, seedless Thompson

8.31mg/kg (Malakar et al. 2017, includes free plus bound salicylic acid)

0.02mg/kg (Wood et al. 2011)

0.03mg/kg (Venema et al. 1996)

 High Later test scored much higher
Grapes, seedless Ralli

7.65mg/kg (Malakar et al. 2017, includes free plus bound salicylic acid)

0.02mg/kg (Wood et al. 2011)

0.03mg/kg (Venema et al. 1996)

 High  
Grapes, red malaita 9.4mg/kg (Swain et al. 1985) High  
Lemons

6.74mg/kg (Malakar et al. 2017, includes free plus bound salicylic acid)

1.8mg/kg (Swain et al. 1985)

 High  
Mango

7.09mg/kg (Malakar et al. 2017, includes free plus bound salicylic acid)

0.03mg/kg (Wood et al. 2011)

1.1mg/kg (Swain et al. 1985)

 High Later test scored much higher
Does not specify if it's peeled or not.
Mulberry, fresh 7.6mg/kg (Swain et al. 1985) High  
Orange, Mandarin, imperial

2.70mg/kg (Malakar et al. 2017, includes free plus bound salicylic acid)

5.60mg/kg (Swain et al. 1985)

 High Swain's study specified peeled, Malakar doesn't specify - but made a good effort to replicate Swain's study. I don't know anyone that eats the peel, but I can't assume if it's not clearly stated.
Peach, canned 6.8mg/kg (Swain et al. 1985) High Letona brand
Peach, white

3.30mg/kg (Malakar et al. 2017, includes free plus bound salicylic acid)

0.12mg/kg (Wood et al. 2017)

5.8mg/kg (Swain et al. 1985)

 High Doesn't specify peeled or not
Later test scored lower
Persimmon

5.91mg/kg (Malakar et al. 2017, includes free plus bound salicylic acid)

1.8mg/kg (Swain et al. 1985)

 High Later test scored much higher
Plum, Tegan blue 6.35mg/kg (Malakar et al. 2017, includes free plus bound salicylic acid) High  
Tangelo 7.20mg/kg (Swain et al. 1985) High  
Beverages
mg/L
 High  
Coffee 9.6mg/L (Swain et al. 1985) - International Roast High  
Coffee, Instant Nescafe

5.9mg/L (Swain et al. 1985) - Nescafe

8.4mg/L (Swain et al. 1985) - Maxwell House

6.4mg/L (Swain et al. 1985) - Moccona

 High granules or powder
Cointreau liqueur 6.6mg/L (Swain et al. 1985) High  
Grape juice, red/purple 8.8mg/L (Swain et al. 1985) High Berri Dark brand
Juice, fruit flavored drinks High (St Joseph's Health Care) High No SA amount provided.
Juice, fruit High (St Joseph's Health Care) High No SA amount provided.
Juice, vegetable High (St Joseph's Health Care) High No SA amount provided.
Rum, Bundaberg 7.6mg/L (Swain et al. 1985) High Note, Captain Morgan's is very high
Sherry, sweet 5.6mg/L (Swain et al. 1985) High Lindemans Royal Reserve
Tia Maria coffee liqueur 8.3mg/L (Swain et al. 1985) High  
Wine

8.1 mg/L (Swain et al. 1985)- Lindemans Riesling

8.6mg/L (Swain et al. 1985) - McWilliams Cabernet Sauvignon

9.0mg/L (Swain et al. 1985) - McWilliams Private Bin Claret

8.1mg/L (Swain et al. 1985) - Penfolds Traminer Riesling

8.9mg/L (Swain et al. 1985) - Seaview Rhine Riesling

6.9mg/L (Swain et al. 1985) - Stonyfell Ma Chére

 High  
Nuts and Seeds
      
Macadamia nuts 5.20mg/kg (Swain et al. 1985) High Fresh
Pine nuts 5.10mg/kg (Swain et al. 1985) High Fresh
Pistachio nuts 5.50mg/kg (Swain et al. 1985) High Fresh
Seeds: Acacia, black and white chia seeds, flaxseeds, hemp, linseeds, pumpkin, wattle seeds No actual tests High

RPAH 2019 - High level includes a level for both amines and salicylates. These seeds have never been tested for salicylates.

RPAH includes sunflower seeds in this list which have tested low by Swain
RPAH includes sesame seeds in this list which have tested low by Swain
Flax, linseed, and chia seeds are all incorporated into the Joilee Skin's protocol for ezcema and is considered moderate salicylates by them.
Spices, Vinegars, Flavors
      
Fennel powder 8.0mg/kg (Swain et al. 1985) High  
Gravy made from mixes High (St Joseph's Health Care) High No SA amount provided.Avoid mixes with spices and added flavors like stock cubes, bouillon, meat extracts, etc.
Marmite paste 7.10mg/kg (Swain et al. 1985) High Sanitarium brand
Vegemite paste 8.10mg/kg (Swain et al. 1985) High Kraft brand
Grains/Cereals
      
Buckwheat Flour

0.76 Free SA mg/kg; 9.44 Free SA + Bound SA mg/kg (Kęszycka et al. 2017)

0mg/kg (Swain et al. 1985)

 High

Melvit Brand. Just free SA shows that the salicylate levels are negligible, but the potential with bound SA puts it into the very high category.

Kasha tested in the very high category
Cereals, breakfast, flavored, or with fruit, nuts, honey, coconut High (St Joseph's Health Care) High No SA amount provided, varies
Breakfast cereal, corn/maize High (St Joseph's Health Care) High No SA amount provided.

Maize meal/cornmeal

Corn Flour

4.3mg/kg (Swain et al. 1985)

0.79 Free SA mg/kg; 2.27 Free SA + Bound SA mg/kg (Kęszycka et al. 2017)

 High
Polenta High (St Joseph's Health Care) High No SA amount provided.
Legumes/Beans (dried)
      
Broad beans/Fava fresh 7.3mg/kg (Swain et al. 1985) High  
Kidney beans, red 6.02mg/kg (Malakar et al. 2017, includes free plus bound salicylic acid) High Doesn't specify if weight is wet or dried (cooked or not). Swain's bean tests were all dried, unless it was something like green beans or fresh fava beans.
Baking
      
Corn syrup High (St Joseph's Health Care) High No SA amount provided.
Sugar, raw High (St Joseph's Health Care) High No SA amount provided.
Oils/Fats
      
Copha shortening High (St Joseph's Health Care) High Australian shortening made from coconut. No SA amount provided.
Sesame oil High (St Joseph's Health Care) High No SA amount provided.
Walnut oil High (St Joseph's Health Care) High No SA amount provided.
Meats
      
Fish, canned in oil/seasoning High (St Joseph's Health Care) High No SA amount provided, varies. Avoid flavors or oils that are high in sals in your canned fish. Tuna's often include vegetable broth and fish can be canned in oil. I am also concerned about smoke flavor. Birch wood smoke is a big concern, since there are salicylates in their bark.
Snacks
      
Fruit flavored snacks High (St Joseph's Health Care) High No SA amount provided, varies. Candy, gelato, ices, popsibles, sherbet, sorbet, and sweets.
Pickles, anything pickled High (St Joseph's Health Care) High No SA amount provided, varies. Spices and vinegar increase a vegetable's salicyltes.
       

 

Very High Salicylates 10.0mg/kg and higher

Food

SA Amount (Source)

Level

Notes
Vegetables
      
Arugula/Rocket leaves 15.62mg/kg (Malakar et al. 2017, includes free plus bound salicylic acid) Very High  
Beetroot

26.93mg/kg (Malakar et al. 2017, includes free plus bound salicylic acid)

Fresh: 0.134 Free SA mg/kg;
0.88 Free SA + Bound SA mg/kg (Kęszycka et al. 2017)

1.8mg/kg (Swain et al. 1985)

 Very High Very contradicting results, even among Malakar and Kęszycka which both tested the bound levels.
Brocolli

11.01mg/kg (Malakar et al. 2017, includes free plus bound salicylic acid)

Fresh: 0.059 Free SA mg/kg; 0.963 Free SA + Bound SA mg/kg (Kęszycka et al. 2017)

Cooked 0.021 Free SA mg/kg; 0.302 Free SA + Bound SA mg/kg (Kęszycka et al. 2017)

0mg/kg (Wood et al. 2011)

6.5mg/kg (Swain et al. 1985)

 Very High

Later test scored higher.

Very contradicting results, even among Malakar and Kęszycka which both tested the bound levels.

Kęszycka et al. showed that cooking reduces salicylate levels. Kęszycka tested Calabrese Natalino variety.

 
Chicory (fresh greens) 10.02mg/kg (Swain et al. 1985) Very High This is a leafy green. Also, not to be confused with endive.
Chili, red 6.57mg/kg (Malakar et al. 2017, includes free plus bound salicylic acid)

12mg/kg (Swain et al. 1985)		 Very High Later test scored lower
Corn on cob, fresh

16.48mg/kg (Malakar et al. 2017, includes free plus bound salicylic acid)

1.3mg/kg (Swain et al. 1985)

0.73mg/kg (Robertson & Karmode 1981)

Very High

Later test scored higher
Swain also tested canned corn at 2.6, and creamed corn at 3.9 mg/kg.
Cucumber, canned 61.40mg/kg (Swain et al. 1985) Very High Gherkins are pickles
Aristocrat gherkin variety or brand
Green beans

13.88mg/kg (Malakar et al. 2017, includes free plus bound salicylic acid)

Fresh: 0.066 Free SA mg/kg; 0.7104 Free SA + Bound SA mg/kg (Kęszycka et al. 2017)

Cooked 0.048 Free SA mg/kg; 0.381 Free SA + Bound SA mg/kg (Kęszycka et al. 2017)

0.07mg/kg (Wood et al. 2011)

1.1mg/kg (Swain et al. 1985)

 Very High Later test scored much higher. Kęszycka et al. showed that cooking reduces salicylate levels. Kęszycka also tested bound SA that others have not tested.
Yellow Beans

Fresh: 0.088 Free SA mg/kg; 1.366 Free SA + Bound SA mg/kg (Kęszycka et al. 2017)

Cooked 0.058 Free SA mg/kg; 0.5795 Free SA + Bound SA mg/kg (Kęszycka et al. 2017)

 Low-Potentially Very High I've seen yellow beans on higher lists, but can't seem to track down those values. Since these are higher than green beans in Kęszycka's study, and green beans can vary up to the very high, I'm including them on the very high list. All of Kęszycka's foods showed up VERY low. This could be a reflection on Europe having better food, or a reflection of their testing method variation.
Kęszycka et al. showed that cooking reduces salicylate levels. Kęszycka also tested bound SA that others have not tested.
Endive, baby

3.85mg/kg (Malakar et al. 2017, includes free plus bound salicylic acid)

19.00 mg/kg (Swain et al. 1985)not specified baby/mature

 Medium
/Very High		 Later test scored lower
Swain does not specify the maturity of the endive.
Endive, fresh 19.00mg/kg (Swain et al. 1985) Very High Swain does not specify the maturity of the endive. Baby endive scored in medium category 2017. It's possible that this is for mature/large endive.
Lettuce, cos 15.82mg/kg (Malakar et al. 2017, includes free plus bound salicylic acid) Very High  
Kale, Kalettes and most dark leafy greens Unsure if these have been tested Very High RPAH (and most everyone) recommends to avoid these. I will be looking for a research article for them though.
Mushroom, Champignon 12.60mg/kg (Swain et al. 1985) Very High Canned
Onion, Spanish

12.85mg/kg (Malakar et al. 2017, includes free plus bound salicylic acid)

1.6mg/kg (Swain et al. 1985)

 Very High Later test scored much higher
Peas, green

25.52mg/kg (Malakar et al. 2017, includes free plus bound salicylic acid)

0.4mg/kg (Swain et al. 1985) - specifies fresh

0.02mg/kg (Robertson & Karmode 1981)

 Very High Later test scored much higher
Peppers, green (capsicum) 12.0mg/kg (Swain et al. 1985) Very High  
Pumpkin, Japanese (Kabocha) 11.19mg/kg (Malakar et al. 2017, includes free plus bound salicylic acid) Very High  
Radish

16.93mg/kg (Malakar et al. 2017, includes free plus bound salicylic acid)

12.4mg/kg (Swain et al. 1985)

 Very High Swain specified red, small radish.
Sweet potato, yellow

21.15mg/kg (Malakar et al. 2017, includes free plus bound salicylic acid)

4.8mg/kg (Swain et al. 1985)

 Very High Later test scored much higher
Tomato, paste canned

10.81mg/kg (Malakar et al. 2017, includes free plus bound salicylic acid)

0.75mg/kg (Venema et al. 1996)

4.3-14.4mg/kg (Swain et al. 1985)*

 Very High Malakar tested Homebrand, Leggos, and Coles (pooled)
Swain tested 4.3 for Tom Piper, 5.7 for Campbell, & 14.4 for Leggos
Tomato sauce 9.4-24.8mg/kg (Swain et al. 1985) Very High Varieties tested were Fountain, Hainz, IXL, PMU, and Rosella. Sauces are simmered down resulting in a higher concentration. Then spices are added.
Tomato, sundried 18.63mg/kg (Malakar et al. 2017, includes free plus bound salicylic acid) Very High  
Zucchini/Courgette

6.13mg/kg (Malakar et al. 2017, includes free plus bound salicylic acid)

10.4mg/kg (Swain et al. 1985)

Fresh (Acceste): <LOQ Free SA mg/kg; 0.013 Free SA + Bound SA mg/kg (Kęszycka et al. 2017)

 Very High

Later test scored lower

<LOQ, lower than instrumentation could detect (close to zero).
Fruits
      
Apricots, fresh 8.26mg/kg (Malakar et al. 2017, includes free plus bound salicylic acid)

0.01mg/kg (Venema et al. 1996)

25.8mg/kg (Swain et al. 1985)

0.03mg/kg (Robertson & Karmode 1981)		 Very High Recent tests report much lower levels.
Apricot, canned 14.2mg/kg (Swain et al. 1985) Very High Ardmona brand
Avocado, Haas 29.72mg/kg (Malakar et al. 2017, includes free plus bound salicylic acid) Very High There is an unspecified avocado test that came in at 6 for Swain. It's possble that the smooth skin (not Hass) is lower. I've heard people having success on forums.
Blackberry, canned 18.6mg/kg (Swain et al. 1985) Very High John West brand
Blueberry, canned 27.6mg/kg (Swain et al. 1985) Very High Socomin brand
Boysenberry, canned 20.40mg/kg (Swain et al. 1985) Very High John West brand
Cantaloupe    5.02mg/kg (Malakar et al. 2017, includes free plus bound salicylic acid)

0.11mg/kg (Wood et al. 2011)

15mg/kg (Swain et al. 1985)		 Very High Also called rockmelon
Later test scored much lower
Cherry, all other varieties not already listed Very high (St. Joseph's Health Care) Very High No SA amount provided.
Cherry, canned 27.8mg/kg (Swain et al. 1985) Very High John West brand
Cranberry, canned 16.4mg/kg (Swain et al. 1985) Very High S&W
Cranberry, sauce 14.4mg/kg (Swain et al. 1985) Very High  
Currants, black, frozen 30.06mg/kg (Swain et al. 1985) Very High  
Currants, red, frozen 50.06mg/kg (Swain et al. 1985) Very High  
Dates, dried

36.90mg/kg (Malakar et al. 2017, includes free plus bound salicylic acid)

45 mg/kg (Swain et al. 1985)- Cal-Date brand

 Very High  
Dates 37.30mg/kg (Swain et al. 1985) Very High  
Grapes, sultana, fresh 18.8mg/kg (Swain et al. 1985) Very High  
Guava, canned 20.20mg/kg (Swain et al. 1985) Very High Gold Reef brand
Kiwi fruit

16.61mg/kg (Malakar et al. 2017, includes free plus bound salicylic acid)

0.31mg/kg (Wood et al. 2011)

3.2mg/kg (Swain et al. 1985)

0.02mg/kg (Robertson & Karmode 1981)

 Very High  
Lime Very High (RPAH, 2019)
0-Negligible (St. Joseph's Health Care)		  

No SA amount provided.

No SA amount provided.
Loganberry, canned 44.00mg/kg (Swain et al. 1985) Very High John West brand
Nectarine

13.28mg/kg (Malakar et al. 2017, includes free plus bound salicylic acid)

3.29mg/kg (Wood et al. 2011)

0.87mg/kg (Venema et al. 1996)

4.9mg/kg (Swain et al. 1985)

 Very High  
Olives, black

26.75mg/kg (Malakar et al. 2017, includes free plus bound salicylic acid)

3.40mg/kg (Swain et al. 1985)

 Very High Tested Coles smartbuy, Coles pitted, deli pitted (pooled). I don't know if these are canned - probably.
Swain specified kraft, canned.
Olives, green 12.90mg/kg (Swain et al. 1985) Very High Canned, Kraft
Passionfruit

12.40mg/kg (Malakar et al. 2017, includes free plus bound salicylic acid)

1.4mg/kg (Swain et al. 1985)

 Very High Later test scored much higher
Pear, packham unpeeled 12.90mg/kg (Malakar et al. 2017, includes free plus bound salicylic acid) Very High  
Pineapple, canned 13.60mg/kg (Swain et al. 1985) Very High Golden Circle brand
Pineapple, fresh 7.29mg/kg (Malakar et al. 2017, includes free plus bound salicylic acid)

21mg/kg (Swain et al. 1985)		 Very High Later test scored much lower
Plum, canned 11.16mg/kg (Swain et al. 1985) Very High SPC dark red brand
Pomegranate

15.17mg/kg (Malakar et al. 2017, includes free plus bound salicylic acid)

0.7mg/kg (Swain et al. 1985)

 Very High  
Prunes, canned 68.7mg/kg (Swain et al. 1985) Very High Letona brand
Raspberry, fresh

10.52mg/kg (Malakar et al. 2017, includes free plus bound salicylic acid)

0.09mg/kg (Wood et al. 2011)

51.4mg/kg (Swain et al. 1985)

 Very High  
Raspberry, frozen 38.8mg/kg (Swain et al. 1985) Very High  
Strawberry 6.98mg/kg (Malakar et al. 2017, includes free plus bound salicylic acid)

0.61mg/kg (Wood et al. 2011)

0.65mg/kg (Venema et al. 1996)

13.60mg/kg (Swain et al. 1985)		 Very High Later test scored much lower
Youngberry, canned 30.06mg/kg (Swain et al. 1985) Very High Raspberry x blackberry x dewberry hybrid
All Dried Fruits Very high (St. Joseph's Health Care) Very High No SA amount provided. Generally, dried fruits have concentrated levels of SA. One reason is the measurement is done by weight/mass, so if there's no water, then there will be higher SA.
Some dried fruit levels are provided in the list - like dates and raisins.
Beverages
mg/L
 Very High  
Benedictine liqueur 90.4mg/L (Swain et al. 1985) Very High  
Cereal coffee, Nature's Cuppa 22.26mg/L (Swain et al. 1985) Very High Powder
Champagne 10.2mg/L (Swain et al. 1985) Very High Yalumba brand
Drambui liqueur 16.8mg/L (Swain et al. 1985) Very High  
Drinking chocolate powder 51.48mg/L (Malakar et al. 2017, includes free plus bound salicylic acid) Very High Tested Victoria original, Nestle Alpenblend, Abundant Earth, organic.
Port

14.0 mg/L (Swain et al. 1985)- McWilliams Royal Reserve

42.0mg/L (Swain et al. 1985) - Stonyfell Mellow

 Very High  
Rum 12.8mg/L (Swain et al. 1985) - Captain Morgan Very High  
Tea, bag

64.0 - Asco
47.80 - Bushells
40.0 - Harris
55.70 - Tetley
30.0 - *Earl Grey
30.0 - *English Breakfast
38.9 - *Irish Breakfast
24.0 - *Lapsang Souchong
73.4 - *Lemon Scented
29.7 - *Prince of Wales

ALL mg/L (Swain et al. 1985)

 Very High *Twinnings brand
Tea, leaves

24.80 - Billy
29.70 - Burmese Green
29.70 - Indian Green
19.0 - Peony Jasmine
19.0 - Old Chinese
42.4 - *Darjeeling
27.5 - *Orange Pekoe

All mg/L (Swain et al. 1985)

 Very High *Twinnings brand
Tea, rose hip, syrup 11.70mg/L (Swain et al. 1985) Very High  
Legumes, Nuts and Seeds
      
Almonds

47.09mg/kg (Malakar et al. 2017, includes free plus bound salicylic acid)

30mg/kg (Swain et al. 1985)

 Very High Specifies fresh. Malakar tested Coles, Freshlife, and Lucky (pooled)
Cashew nut

41.10mg/kg (Malakar et al. 2017, includes free plus bound salicylic acid)

0.7mg/kg (Swain et al. 1985)

 Very High

Later test scored much higher.
Specifies fresh. Malakar tested Coles, Freshlife, and Lucky (pooled)

These are listed as low by RPAH 2019 (raw and roasted) and are fairly well tolerated by most low-sal folks. However, others react which maybe be due to the bound salicylates. These do have amines and RPAH lists the roasted cashews as Moderate in amines.
Lentils

FlorPak (Poland, Dry): 3.12 Free SA mg/kg; 16.75 Free SA + Bound SA mg/kg (Kęszycka et al. 2017)

Brown or Red: 0mg/kg (Swain et al. 1985)

 Low to potentially Very High

Kęszycka tests Free SA as a Medium level, but bound levels make it potentially Very High. They do not specify which color, except that it's FlorPak brand.

RPAH (2019) state that brown, chana, dal, green, red, yellow and urid dal are all low (in their lowest category)
Peanuts, unshelled 11.20mg/kg (Swain et al. 1985) Very High Fresh
Pumpkin seeds 17.58mg/kg (Malakar et al. 2017, includes free plus bound salicylic acid) Very High Specifies fresh. Malakar tested Coles, Freshlife, and Lucky (pooled)
Water chestnut, canned 29.20mg/kg (Swain et al. 1985) Very High Socomin brand
Spices, Vinegar, Flavors
      
Allspice powder 52.0mg/kg (Swain et al. 1985) Very High  
Aniseed powder 228.0mg/kg (Swain et al. 1985) Very High  
Basil leaves powder 34mg/kg (Swain et al. 1985) Very High  
Bay leaf 25.20mg/kg (Swain et al. 1985) Very High  
Canella powder 420.60mg/kg (Swain et al. 1985) Very High  
Cardamom powder 77.0mg/kg (Swain et al. 1985) Very High  
Caraway powder 28.20mg/kg (Swain et al. 1985) Very High  
Cayenne powder 176.0mg/kg (Swain et al. 1985) Very High  
Celery powder 101.0mg/kg (Swain et al. 1985) Very High  
Chili flakes 13.8mg/kg (Swain et al. 1985) Very High  
Chili powder 13.0mg/kg (Swain et al. 1985) Very High  
Chives, fresh

20.16mg/kg (Malakar et al. 2017, includes free plus bound salicylic acid)

0.3mg/kg (Swain et al. 1985)

 Very High Later test scored much higher
Cinnamon powder

57.24mg/kg (Malakar et al. 2017, includes free plus bound salicylic acid)

0.78mg/kg (Wood et al. 2011)

10.0mg/kg (Herrmann & Nagel 2009)

642.0mg/kg (Patterson et al. 2006)
120.0mg/kg (Patterson et al. 2006)

23.8 mg/kg (Venema et al. 1996)

122.0mg/kg (Variyar & Bandhopadhay 1995)

152.0mg/kg (Swain et al. 1985)

 Very High  
Cloves, whole 57.4mg/kg (Swain et al. 1985) Very High  
Coriander powder

207.18mg/kg (Malakar et al. 2017, includes free plus bound salicylic acid)

1.0mg/kg (Herrmann & Nagel 2009)

27.0mg/kg (Patterson et al. 2006)

 Very High  
Cumin

604.97mg/kg (Malakar et al. 2017, includes free plus bound salicylic acid)

29.76mg/kg (Wood et al. 2011)

16294.0mg/kg (Patterson et al. 2006)
980.0mg/kg (Patterson et al. 2006)

450.0mg/kg (Swain et al. 1985)

 Very High  
Curry powder 2180.0mg/kg (Swain et al. 1985) Very High  
Dill, fresh 69.0mg/kg (Swain et al. 1985) Very High  
Dill, powder 944.0mg/kg (Swain et al. 1985) Very High  
Fenugreek powder 122.0mg/kg (Swain et al. 1985) Very High  
Fish paste Very high (St. Joseph's Health Care) Very High No SA amount provided. Fish itself is no/low sal, but fish pastes have added flavors and spices that are high.
Garam masala powder 668.0mg/kg (Swain et al. 1985) Very High  
Garlic, fresh

17.05mg/kg (Malakar et al. 2017, includes free plus bound salicylic acid)

56mg/kg (Patterson et al. 2006)

1mg/kg (Swain et al. 1985)

 Very High Later tests scored higher
Ginger, fresh

31.57mg/kg (Malakar et al. 2017, includes free plus bound salicylic acid)

35mg/kg (Patterson et al. 2006)

45mg/kg (Swain et al. 1985)

 Very High  
Gravies & Sauces, commercial Very high (St. Joseph's Health Care) Very High No SA amount provided. Any food list that includes "spices" is pretty much out.
Mace powder 322.0mg/kg (Swain et al. 1985) Very High  
Meat paste Very high (St. Joseph's Health Care) Very High No SA amount provided. Meat itself is no/low sal, but pastes and bouillons have added flavors and spices that are high.
Mint, fresh garden type 94.0mg/kg (Swain et al. 1985) Very High  
Mustard powder 260.0mg/kg (Swain et al. 1985) Very High  
Nutmeg powder 24.0mg/kg (Swain et al. 1985) Very High  
Oregano powder 660.0mg/kg (Swain et al. 1985) Very High  
Paprika, hot powder 2030.0mg/kg (Swain et al. 1985) Very High  
Paprika, sweet powder 57.0mg/kg (Swain et al. 1985) Very High  
Pepper, black, powder

45.75mg/kg (Malakar et al. 2017, includes free plus bound salicylic acid)

3.0mg/kg (Herrmann & Nagel 2009)

90mg/kg (Patterson et al. 2006)

3.05mg/kg (Venema et al. 1996)

62mg/kg (Swain et al. 1985)

 Very High  
Pepper, white powder 11.0mg/kg (Swain et al. 1985) Very High  
Pimiento powder 49.0mg/kg (Swain et al. 1985) Very High  
Rosemary powder 680.0mg/kg (Swain et al. 1985) Very High  
Sage leaves 217.0mg/kg (Swain et al. 1985) Very High  
Tarragon powder 348.0mg/kg (Swain et al. 1985) Very High  
Thyme leaves 1830.0mg/kg (Swain et al. 1985) Very High  
Turmeric powder

38.83mg/kg (Malakar et al. 2017, includes free plus bound salicylic acid)

20.88mg/kg (Wood et al. 2011)

17mg/kg (Herrmann & Nagel 2009)

3505mg/kg (Patterson et al. 2006)
2889mg/kg (Patterson et al. 2006)

764mg/kg (Swain et al. 1985)

 Very High  
Vinegar, white 11.33mg/kg (Swain et al. 1985) Very High  
Vinegar, wine Very high (St. Joseph's Health Care) Very High No SA amount provided.
Worcestershire sauce 643.0mg/kg (Swain et al. 1985) Very High  
Yeast extracts Very high (St. Joseph's Health Care) Very High No SA amount provided. Marmite and Vegemite spcifically tested in the high category.
This is not baking, brewers, or nutritional yeast.
Grains
      
Buckwheat (Roasted Kasha/Groats) 12.26 Free SA mg/kg; 14.21 Free SA + Bound SA mg/kg (Kęszycka et al. 2017) Very High Kupiec brand.
Baking
      
Coconut flakes, dried

22.26mg/kg (Malakar et al. 2017, includes free plus bound salicylic acid)

2.6mg/kg (Swain et al. 1985)

 Very High Later test scored much higher
Honey 25.0mg/kg - Allowrie
37.0mg/kg - Aristacrat
101.4mg/kg - Capillano
39.0mg/kg - Mudgee
112.40mg/kg - No Frills
(all Swain et al. 1985)		 Very High  
Honey flavors Very high (St. Joseph's Health Care) Very High No SA amount provided.
Raisins (ADFA) 66.20mg/kg (Swain et al. 1985) Very High  
Sultanas/blond raisins 78.00mg/kg (Swain et al. 1985) Very High  
Vanilla bean extract 130.26mg/kg (Malakar et al. 2017, includes free plus bound salicylic acid)

Very High

3 batches of Queens (pooled)

Considered No/Low chemical on the RPAH Allergy, 2019.
Vanilla essence (flavor) 14.4mg/kg (Swain et al. 1985) Very High specifies liquid
Snack/Candies
      
Licorice

97.8 mg/kg (Swain et al. 1985)- Barratts

79.6mg/kg (Swain et al. 1985) - Giant

 Very High  
Peppermints

7.70mg/kg - Allens Strong Mints
75.8mg/kg - Allens Koolmint
8.6mg/kg - Lifesavers
17.8mg/kg - Minties
29.2mg/kg - Allens Steamrollers

(All Swain et al. 1985)

 Very High  
Chewing gum
Mint flavored sweets		 Very high (St. Joseph's Health Care) Very High No SA amount provided.
Fruit flavors Very high (St. Joseph's Health Care) Very High No SA amount provided.
Jam/Jelly Very high (St. Joseph's Health Care) Very High No SA amount provided. Pear jam, made homemade and with peeled pears is probably ok.
Oils and fats
      
Grapeseed, grape seed   Very High RPAH (2019) lists "grape seed" as very high containing sals and amines. They don't specify which is high though. There's always a chance it's high in amines, and low-moderate in sals, but their list doesn't specify. I haven't seen a research article with tested levels yet.
Coconut oil Very high (St. Joseph's Health Care) Very High No SA amount provided.
Olive oil* Very high (St. Joseph's Health Care) Very High No SA amount provided.
*Olive oil has traditionally been on the X-high lists, but Malakar tested the Balducci extra virgin, Moro, and Bertolli brands (in Australia) detecting zero sals. Olives tend to be high, although I haven't seen any research actually testing oilve oil besides Malakar's. It's possible there are additives that are used to add shelf life. Remember countries permit additives differently. Try it with caution.
Meats
      
Luncheon meats Very high (St. Joseph's Health Care) Very High No SA amount provided. Many cured and luncheon meats are seasoned and will therefore contain salicyltes.
Seasoned meats Very high (St. Joseph's Health Care) Very High No SA amount provided. Many sausages, hot dogs, frankfurters, and salami are seasoned and will therefore contain salicyltes.

 

 

Body/Medicine/Household products

Safe Ingredients

Questionable

Products often containing Sals

Ingredients to Avoid
  • Most animal products
  • Ascorbic acid (Joliee Skin 2016)
  • Calcium carbonate (Joliee Skin 2016)
  • Probiotics
  • Fish oil
  • Mineral Oil
  • Helianthus annuus = sunflower oil
  • Rubbing alcohol, Isopropyl alcohol
  • Hydrogen peroxide
  • Any supplements with fruit/veg extracts, flavorings, colorings or herbs.
  • Antioxidants/Tocopherols - some people are sensitive
  • Acne products
  • Air fresheners
  • Alka Seltzer
  • Breath savers
  • Bubble baths
  • Cleaning products
  • Cosmetics
  • Detergents
  • Essential oils
  • Fabric conditioners
  • Fragrances and perfumes
  • Gums
  • Hair sprays, gels and mouses
  • Herbal remedies
  • Lipsticks and Lip glosses
  • Lotions
  • Lozenges
  • Medications
  • Mouthwash
  • Muscle pain creams
  • Pain relievers
  • Pepto-Bismol
  • Razors with aloe strips adjacent to the cutting edge
  • Shampoos and Conditioners
  • Shaving cream
  • Skin cleansers or exfoliants
  • Soaps
  • Sunscreens and tanning lotions
  • Supplements derived from rose hips or bioflavoniods
  • Toothpaste
  • Topical creams
  • Wart or callus removers
  • Wheatgrass (Joliee Skin 2016)
  • Acetylsalicylic acid
  • Aloe Vera
  • Any coal tar derived dye
  • Artificial flavorings
  • Artificial food colorings
  • Aspirin
  • Azo dyes
  • Benzoates (preservatives)
  • Benzyl salicylate
  • Beta-hydroxy acid
  • BHA
  • BHT
  • Choline salicylate
  • Disalcid
  • Ethyl salicylate
  • Eucalyptus Oils
  • Isoamyl salicylate
  • Magnesium salicylate
  • Menthol
  • Methyl Salicylate
  • Mint
  • Octylsalicylate
  • Oil of Wintergreen
  • Peppermint
  • Phenylethyl salicylate
  • Red Dye (#40)
  • Salicylaldehyde
  • Salicylamide
  • Salicylate
  • Salicylic acid
  • Salsalate
  • Sodium Salicylate
  • Spearmint
  • Yellow Dyes (#5 & #6)
     

Drug names with salicylates

US Brand Name

  • Amigesic
  • Azulfidine
  • Azulfidine Entabs
  • Bayer
  • Canasa
  • Colazal
  • Dipentum
  • Doans Extra Strength
  • Doans Regular
  • Dolobid
  • Ecotrin
  • Giazo
  • Kaopectate
  • Pentasa
  • Pepto Bismol
  • Salflex
  • Tricosal
  • Trilisate

Canadian Brand Name

  • Asacol 800
  • Bismuth Extra Strength
  • Bismuth Original Formula
  • Compliments Bismuth - Regular Strength
  • Mesasal

 

Chemicals/Additives that are in cosmetics and/or food that are NOT Salicylates (or phenols or contain any benzene rings)

These are chemicals that I've found in cosmetics or food, that are absolutely not a salicylate, benzoate, phenol, or anything close to it. Just because they're on this list, doesn't mean they're approved as healthy or non-reactive to people sensitive to additives/chemicals. In a perfect world, if you're only sensitive to salicylates, you wouldn't react to these. I'm linking the ChemSpider/PubChem/Chem websites if you want to look at the molecular formulas a little closer.

Inorganics (do not contain any carbons)

Organics (contain carbons) - but no bezene rings/phenols/salicylates

 

Sources

This is only a list of sources I used to build out the lists above. Check out the research page for more salicylate resources.

Original Research Articles

Other clinics/contributors/list makers

 

If you think this page deserves a correction, please contact Sarah - AND include your reference/source.