Cocoa: histamine not detected
Histamine was not detected in cocoa — every study used here reported it under 0.10 mg per 100 g. That is the assay's detection limit, not a measured zero.
Not detected
Every study used here reported it below their detection limit — under 0.10 mg per 100 g. That is a ceiling, not a zero: the assay could not see it, which is not the same as the food containing none.
By portion
| Portion | Grams | Histamine |
|---|---|---|
| 1 serving | 100 g | under 0.10 mg |
Source
“Cocoa ( Theobroma cacao ), fermented — mean nd mg/kg (n=9); Deus et al. (2021)”
“Cocoa ( T. cacao ), fermented — mean nd mg/kg (n=9); Brito et al. (2017)”
“Cocoa ( T. cacao ), fermented, roasted — mean nd mg/kg (n=6); Konagano et al. (2022)”
“Cocoa ( T. cacao ), fermented, roasted — mean nd mg/kg (n=4); Silveira et al. (2023)”
“Cocoa ( T. cacao ), fermented — mean nd mg/kg (n=4); Silveira et al. (2023)”
Food composition data, not medical advice. Reported tolerance thresholds vary widely between individuals, so a value being high here does not mean you will react to it.