Can you list low peroxidase fruit and vegetables?

It's difficult to provide a definitive list of low peroxidase fruits and vegetables because:

* Peroxidase levels vary: The amount of peroxidase in fruits and vegetables can vary depending on factors like variety, growing conditions, and maturity.

* Limited research: There isn't extensive research specifically on peroxidase levels in different produce.

However, here are some fruits and vegetables generally considered to have lower levels of peroxidase, based on their properties and common use in food preservation:

* Fruits:

* Citrus fruits: Oranges, lemons, grapefruits, limes

* Berries: Strawberries, blueberries, raspberries, blackberries

* Melons: Watermelon, cantaloupe, honeydew

* Apples: (some varieties may be lower)

* Vegetables:

* Leafy greens: Spinach, kale, romaine lettuce

* Cruciferous vegetables: Broccoli, cauliflower, Brussels sprouts (note: these can have higher peroxidase levels than other vegetables)

* Root vegetables: Carrots, potatoes, beets

* Beans: Green beans, snap peas

Important Notes:

* Peroxidase levels decrease with cooking: Heat deactivates peroxidase enzymes.

* Freezing can also reduce peroxidase activity.

* Some individuals are sensitive to peroxidase: This can cause digestive discomfort or allergic reactions.

If you're concerned about peroxidase levels in your diet, it's best to consult with a healthcare professional or registered dietitian. They can provide personalized guidance based on your individual needs and health concerns.