Description

The Vegetarian IgG Food Sensitivity Panel measures IgG response to 152 foods commonly consumed as part of a vegetarian diet.

Almond

Amaranth

Apple

Apricot

Arrowroot

Artichoke

Asparagus

Avocado

Baker's Yeast

Banana

Barley

Basil

Beet

Black Bean

Black Pepper

Black Tea

Black-eyed Pea

Blackberry

Blue Cheese

Blueberry

Bran

Brazil Nut

Brewer's Yeast

Broccoli

Brussels Sprouts

Buckwheat

Cabbage

Canola Seed

Cantaloupe

Carob

Carrot

Casein

Cashew

Cauliflower

Celery

Cheddar Cheese

Cherry

Chestnut

Chia Seed

Chickpea

Cilantro

Cinnamon

Cloves

Cocoa Bean

Coconut

Coffee

Cola Nut

Corn

Cow Milk

Cranberry

Cucumber

Date

Dill

Egg White

Egg Yolk

Eggplant

Fennel Seed

Fig

Flaxseed

Garlic

Ginger

Ginseng

Gluten

Goat Milk

Grape

Grapefruit

Green Bean

Green Olive

Green Pea

Green Pepper

Green Tea

Hazelnut

Hemp

Honey

Honeydew Melon

Hops

Horseradish

Kale

Kelp

Kidney Bean

Kiwi Fruit

Lemon

Lentils

Lettuce

Licorice

Lima Bean

Lime

Macadamia Nut

Malt

Mango

Millet

Mozzarella Cheese

Mushroom

Mustard

Navy Bean

Nutmeg

Oats

Okra

Onion

Orange

Oregano

Papaya

Paprika

Parsley

Parsnip

Peach

Peanut

Pear

Pecan

Peppermint

Pine Nut

Pineapple

Pinto Bean

Pistachio Nut

Plum

Poppy Seed

Potato

Pumpkin

Quinoa

Radish

Raspberry

Rhubarb

Rice

Rosemary

Rye

Safflower

Sage

Sesame

Sheep Milk

Sorghum

Soybean

Spinach

Squash

Strawberry

Sunflower Seed

Sweet Potato

Swiss Cheese

Tangerine

Allow 7 business days not including transportation time. Fasting not required.

Tapioca

Tarragon

Teff

Thyme

Tomato

Turmeric

Turnip

Vanilla

Walnut

Watermelon

Wheat

Whey

Yogurt

Zucchini