Alkylamines are gaining importance due to their proven immunity benefits. Fruits, vegetables, and beverages are important dietary sources for alkylamines. This paper reports for the first time quantitative data on four alkylamines, ethyl-, propyl-, isopropyl-, and sec-butylamines, in commonly consumed fruits and vegetables. A sensitive and selective chromatography method based on derivatization with pentafluorobenzaldehyde and detection by GC-ECD is developed and validated for the analysis of alkylamines in vegetables, fruits, and tea. In vegetables and fruits, the concentrations varied from 100 to 15,000 μg/kg. Propyl- and isopropylamine concentrations were significantly higher compared to other amines. Among all dietary sources, tea had the highest concentration of alkylamines (30-50 mg/kg), with ethylamine as the major component, and is the richest source for alkylamines. The stability of these alkylamines was studied under various cooking conditions, and it was observed that there is loss of alkylamines on cooking.