Oxalate Food List

Search oxalate levels in 196+ foods from peer-reviewed sources. Filter by name or food group to plan a low-oxalate diet.

Sources3

Foods196

Harvard School of Public Health Spreadsheet46 OHF Oxalate List 202496 UCI Kidney Stone Center54

Source details

Harvard School of Public Health Spreadsheet

harvard-spreadsheet

User-provided spreadsheet OXALATE-TABLE-1.xlsx (posted Nov. 2023)

23 groups · 46 visible records

OHF Oxalate List 2024

ohf-oxalate-list-2024

User-provided PDF Oxalate-List-022724.pdf

27 groups · 96 visible records

UCI Kidney Stone Center

uci-kidney-stone-center

UCI Kidney Stone Center PDF: Oxalate Content of Foods (June 2020)

22 groups · 54 visible records

Little or None0 mg

Very Low1-4 mg

Low5-24 mg

Moderate25-99 mg

High100-299 mg

Very High300+ mg

Harvard School of Public Health Spreadsheet

46 matching records

Food

Group

Serving / Weight

Oxalate

Strength

Arugula, Raw

Vegetables

0.5 cup

0.3 mg

Very Low

Asparagus, Boiled, Drained

Vegetables

0.5 cup

8.7 mg

Low

Baked, Unsalted Winter Squash

Vegetables

0.5 cup

4 mg

Very Low

4 mgVery Low

Raw Slug	baked-unsalted-winter-squash
Group	Vegetables (vegetables)
Serving	0.5 cup
Est. Weight	80 g
Measured	Yes
Prompt	Shown
Source	Harvard School of Public Health Spreadsheet

Bamboo Shoots, Canned, Drained Solids

Vegetables

0.5 cup

6.3 mg

Low

6.3 mgLow

Raw Slug	bamboo-shoots-canned-drained-solids
Group	Vegetables (vegetables)
Serving	0.5 cup
Est. Weight	80 g
Measured	No
Prompt	Shown
Source	Harvard School of Public Health Spreadsheet

Beets, Canned, Drained

Vegetables

0.5 cup

76.4 mg

Moderate

Broccoli, Boiled, Drained, Unsalted

Vegetables

0.5 cup

6 mg

Low

6 mgLow

Raw Slug	broccoli-boiled-drained-unsalted
Group	Vegetables (vegetables)
Serving	0.5 cup
Est. Weight	80 g
Measured	No
Prompt	Shown
Source	Harvard School of Public Health Spreadsheet

Brussels Sprouts, Boiled, Drained, Unsalted

Vegetables

0.5 cup

17 mg

Low

17 mgLow

Raw Slug	brussels-sprouts-boiled-drained-unsalted
Group	Vegetables (vegetables)
Serving	0.5 cup
Est. Weight	80 g
Measured	No
Prompt	Shown
Source	Harvard School of Public Health Spreadsheet

Cabbage, Boiled, Drained, Unsalted

Vegetables

0.5 cup

1.4 mg

Very Low

1.4 mgVery Low

Raw Slug	cabbage-boiled-drained-unsalted
Group	Vegetables (vegetables)
Serving	0.5 cup
Est. Weight	80 g
Measured	Yes
Prompt	Shown
Source	Harvard School of Public Health Spreadsheet

Carrots, Boiled, Drained, Unsalted

Vegetables

0.5 cup

8.2 mg

Low

8.2 mgLow

Raw Slug	carrots-boiled-drained-unsalted
Group	Vegetables (vegetables)
Serving	0.5 cup
Est. Weight	80 g
Measured	Yes
Prompt	Shown
Source	Harvard School of Public Health Spreadsheet

Carrots, Raw

Vegetables

~61 g

4.5 mg

Very Low

Cauliflower, Boiled, Drained, Unsalted

Vegetables

0.5 cup

0.5 mg

Very Low

0.5 mgVery Low

Raw Slug	cauliflower-boiled-drained-unsalted
Group	Vegetables (vegetables)
Serving	0.5 cup
Est. Weight	80 g
Measured	Yes
Prompt	Shown
Source	Harvard School of Public Health Spreadsheet

Celery, Raw

Vegetables

~40 g

7.6 mg

Low

Coleslaw (Fast Food)

Vegetables

0.5 cup

2.4 mg

Very Low

Collards, Boiled, Drained, Unsalted

Vegetables

0.5 cup

4.9 mg

Very Low

4.9 mgVery Low

Raw Slug	collards-boiled-drained-unsalted
Group	Vegetables (vegetables)
Serving	0.5 cup
Est. Weight	80 g
Measured	No
Prompt	Shown
Source	Harvard School of Public Health Spreadsheet

Corn Kernels, Sweet Yellow, Boiled, Drained, Unsalted

Vegetables

0.5 cup

0.8 mg

Very Low

0.8 mgVery Low

Raw Slug	corn-kernels-sweet-yellow-boiled-drained-unsalted
Group	Vegetables (vegetables)
Serving	0.5 cup
Est. Weight	80 g
Measured	Yes
Prompt	Shown
Source	Harvard School of Public Health Spreadsheet

Cucumber With Peel, Raw

Vegetables

~100 g

1 mg

Very Low

Endive, Raw

Vegetables

1 cup

0.1 mg

Very Low

Garlic, Cooked

Vegetables

~10 g

0.3 mg

Very Low

Garlic, Powder

Vegetables

~80 g

0.3 mg

Very Low

Garlic, Raw

Vegetables

~3 g

0.4 mg

Very Low

Green Beans, Boiled, Drained, Unsalted

Vegetables

0.5 cup

13.6 mg

Low

13.6 mgLow

Raw Slug	green-beans-boiled-drained-unsalted
Group	Vegetables (vegetables)
Serving	0.5 cup
Est. Weight	87.5 g
Measured	Yes
Prompt	Shown
Source	Harvard School of Public Health Spreadsheet

Kale, Boiled, Drained, Unsalted

Vegetables

0.5 cup

1.1 mg

Very Low

1.1 mgVery Low

Raw Slug	kale-boiled-drained-unsalted
Group	Vegetables (vegetables)
Serving	0.5 cup
Est. Weight	80 g
Measured	Yes
Prompt	Shown
Source	Harvard School of Public Health Spreadsheet

Kale, Raw

Vegetables

1 cup

0.7 mg

Very Low

Lettuce, Iceberg

Vegetables

1 cup

0.4 mg

Very Low

Lettuce, Romaine

Vegetables

1 cup

0.3 mg

Very Low

Lima Beans, Boiled, Drained, Unsalted

Vegetables

0.5 cup

0.1 mg

Very Low

0.1 mgVery Low

Raw Slug	lima-beans-boiled-drained-unsalted
Group	Vegetables (vegetables)
Serving	0.5 cup
Est. Weight	87.5 g
Measured	Yes
Prompt	Shown
Source	Harvard School of Public Health Spreadsheet

Mixed Frozen Vegetables, Boiled, Drained, Unsalted

Vegetables

0.5 cup

4.5 mg

Very Low

4.5 mgVery Low

Raw Slug	mixed-frozen-vegetables-boiled-drained-unsalted
Group	Vegetables (vegetables)
Serving	0.5 cup
Est. Weight	80 g
Measured	Yes
Prompt	Shown
Source	Harvard School of Public Health Spreadsheet

Mushrooms, White Raw

Vegetables

~70 g

0 mg

Little or None

Mushrooms, White, Cooked, Boiled, Drained, Without Salt

Vegetables

~70 g

0 mg

Little or None

0 mgLittle or None

Raw Slug	mushrooms-white-cooked-boiled-drained-without-salt
Group	Vegetables (vegetables)
Est. Weight	70 g
Measured	No
Prompt	Shown
Source	Harvard School of Public Health Spreadsheet

Mustard Greens, Boiled, Drained, Unsalted

Vegetables

0.5 cup

1.9 mg

Very Low

1.9 mgVery Low

Raw Slug	mustard-greens-boiled-drained-unsalted
Group	Vegetables (vegetables)
Serving	0.5 cup
Est. Weight	80 g
Measured	No
Prompt	Shown
Source	Harvard School of Public Health Spreadsheet

Onions, Raw

Vegetables

~80 g

2.1 mg

Very Low

Onions,Spring Or Scallions (Including Tops & Bulb), Raw

Vegetables

~80 g

0 mg

Little or None

0 mgLittle or None

Raw Slug	onions-spring-or-scallions-including-tops-and-bulb
Group	Vegetables (vegetables)
Est. Weight	80 g
Measured	No
Prompt	Shown
Source	Harvard School of Public Health Spreadsheet

Parsley, Raw

Vegetables

0.06 cup

0.9 mg

Very Low

Peas, Green, Boiled, Drained, Unsalted

Vegetables

0.5 cup

0.5 mg

Very Low

0.5 mgVery Low

Raw Slug	peas-green-boiled-drained-unsalted
Group	Vegetables (vegetables)
Serving	0.5 cup
Est. Weight	87.5 g
Measured	Yes
Prompt	Shown
Source	Harvard School of Public Health Spreadsheet

Peppers, Green Hot Chili, Canned

Vegetables

1 oz

2 mg

Very Low

2 mgVery Low

Raw Slug	peppers-green-hot-chili-canned
Group	Vegetables (vegetables)
Serving	1 oz
Est. Weight	28.3 g
Measured	Yes
Prompt	Shown
Source	Harvard School of Public Health Spreadsheet

Peppers, Green, Raw

Vegetables

~80 g

2.2 mg

Very Low

Peppers, Red, Raw

Vegetables

~80 g

2.2 mg

Very Low

Pickles, Cucumber, Sweet (Includes Bread & Butter Pickles)

Vegetables

~14 g

1 mg

Very Low

1 mgVery Low

Raw Slug	pickles-cucumber-sweet-includes-bread-and-butter-pickles
Group	Vegetables (vegetables)
Est. Weight	14 g
Measured	No
Prompt	Shown
Source	Harvard School of Public Health Spreadsheet

Pumpkin, Canned, With No Salt

Vegetables

1 cup

8.8 mg

Low

8.8 mgLow

Raw Slug	pumpkin-canned-with-no-salt
Group	Vegetables (vegetables)
Serving	1 cup
Est. Weight	160 g
Measured	No
Prompt	Shown
Source	Harvard School of Public Health Spreadsheet

Radishes, Raw

Vegetables

~80 g

0.1 mg

Very Low

Seaweed

Vegetables

0.5 cup

0.7 mg

Very Low

Spinach, Boiled, Drained, Unsalted

Vegetables

0.5 cup

547.4 mg

Very High

547.4 mgVery High

Raw Slug	spinach-boiled-drained-unsalted
Group	Vegetables (vegetables)
Serving	0.5 cup
Est. Weight	80 g
Measured	Yes
Prompt	Shown
Source	Harvard School of Public Health Spreadsheet

Spinach, Raw

Vegetables

1 cup

316.2 mg

Very High

Squash, Summer, Boiled, Drained, Unsalted

Vegetables

0.5 cup

0.6 mg

Very Low

0.6 mgVery Low

Raw Slug	squash-summer-boiled-drained-unsalted
Group	Vegetables (vegetables)
Serving	0.5 cup
Est. Weight	80 g
Measured	Yes
Prompt	Shown
Source	Harvard School of Public Health Spreadsheet

Tomatoes, Ripe, Red

Vegetables

~123 g

3.1 mg

Very Low

Waterchestnuts, Chinese ,Canned, Solids & Liquids

Vegetables

0.13 cup

0.2 mg

Very Low

0.2 mgVery Low

Raw Slug	waterchestnuts-chinese-canned-solids-and-liquids
Group	Vegetables (vegetables)
Serving	0.13 cup
Est. Weight	31.2 g
Measured	No
Prompt	Shown
Source	Harvard School of Public Health Spreadsheet

OHF Oxalate List 2024

96 matching records

Food

Group

Serving / Weight

Oxalate

Strength

Artichoke, boiled

Vegetables

84 g

11 mg

Low

Arugula, raw

Vegetables

20 g

1 mg

Very Low

Asparagus, boiled or steamed

Vegetables

90 g

5 mg

Low

5 mgLow

Raw Slug	asparagus-boiled-or-steamed
Group	Vegetables (vegetables)
Serving	90 g
Source Weight	90 g
Oxalate per 100g	6 mg
Measured	No
Prompt	Excluded
Source	OHF Oxalate List 2024

Bamboo shoots

Vegetables

151 g

35 mg

Moderate

Beans, Green, Variety, boiled or steamed

Vegetables

62 g

15 mg

Low

15 mgLow

Raw Slug	green-beans-variety-boiled-or-steamed
Group	Vegetables (vegetables)
Serving	62 g
Source Weight	62 g
Oxalate per 100g	24 mg
Measured	No
Prompt	Shown
Source	OHF Oxalate List 2024

Beans, Lima or Butter, boiled 30 min

Vegetables

94 g

10 mg

Low

10 mgLow

Raw Slug	lima-or-butter-beans-boiled-30-min
Group	Vegetables (vegetables)
Serving	94 g
Source Weight	94 g
Oxalate per 100g	10 mg
Measured	No
Prompt	Shown
Source	OHF Oxalate List 2024

Beans, Mung

Vegetables

101 g

3 mg

Very Low

Beans, Pole, boiled 30 minutes

Vegetables

60 g

16 mg

Low

16 mgLow

Raw Slug	pole-beans-boiled-30-minutes
Group	Vegetables (vegetables)
Serving	60 g
Source Weight	60 g
Oxalate per 100g	26 mg
Measured	No
Prompt	Shown
Source	OHF Oxalate List 2024

Beans, String, boiled or canned

Vegetables

65 g

8 mg

Low

8 mgLow

Raw Slug	string-beans-boiled-or-canned
Group	Vegetables (vegetables)
Serving	65 g
Source Weight	65 g
Oxalate per 100g	12 mg
Measured	No
Prompt	Shown
Source	OHF Oxalate List 2024

Beets, boiled, steamed or pickled

Vegetables

85 g

48 mg

Moderate

48 mgModerate

Raw Slug	beets-boiled-steamed-or-pickled
Group	Vegetables (vegetables)
Serving	85 g
Source Weight	85 g
Oxalate per 100g	57 mg
Measured	No
Prompt	Shown
Source	OHF Oxalate List 2024

Bok Choy, leaves

Vegetables

36 g

3 mg

Very Low

Bok Choy, stalks, diced

Vegetables

120 g

2 mg

Very Low

Broccoli greens, Raab (Rabe or Rapini), raw

Vegetables

60 g

6 mg

Low

6 mgLow

Prompt Name	Broccoli raab
Raw Slug	broccoli-greens-raab-rabe-or-rapini
Group	Vegetables (vegetables)
Serving	60 g
Source Weight	60 g
Oxalate per 100g	9 mg
Measured	No
Prompt	Shown
Source	OHF Oxalate List 2024

Broccoli greens, Raab (Rabe or Rapini), steamed 8 mins

Vegetables

62 g

5 mg

Low

5 mgLow

Prompt Name	Broccoli raab
Raw Slug	broccoli-greens-raab-rabe-or-rapini-steamed-8-mins
Group	Vegetables (vegetables)
Serving	62 g
Source Weight	62 g
Oxalate per 100g	9 mg
Measured	No
Prompt	Shown
Source	OHF Oxalate List 2024

Broccoli, boiled or steamed

Vegetables

60 g

4 mg

Very Low

4 mgVery Low

Raw Slug	broccoli-boiled-or-steamed
Group	Vegetables (vegetables)
Serving	60 g
Source Weight	60 g
Oxalate per 100g	7 mg
Measured	No
Prompt	Excluded
Source	OHF Oxalate List 2024

Broccoli, raw

Vegetables

80 g

9 mg

Low

Broccolini, steamed 10 minutes

Vegetables

78 g

11 mg

Low

11 mgLow

Raw Slug	broccolini-steamed-10-minutes
Group	Vegetables (vegetables)
Serving	78 g
Source Weight	78 g
Oxalate per 100g	14 mg
Measured	No
Prompt	Shown
Source	OHF Oxalate List 2024

Brussel Sprouts, boiled or steamed

Vegetables

78 g

3 mg

Very Low

3 mgVery Low

Raw Slug	brussel-sprouts-boiled-or-steamed
Group	Vegetables (vegetables)
Serving	78 g
Source Weight	78 g
Oxalate per 100g	4 mg
Measured	No
Prompt	Excluded
Source	OHF Oxalate List 2024

Brussel Sprouts, raw

Vegetables

90 g

14 mg

Low

Cabbage, green, boiled or steamed

Vegetables

78 g

3 mg

Very Low

3 mgVery Low

Raw Slug	cabbage-green-boiled-or-steamed
Group	Vegetables (vegetables)
Serving	78 g
Source Weight	78 g
Oxalate per 100g	4 mg
Measured	No
Prompt	Shown
Source	OHF Oxalate List 2024

Cabbage, green, raw, shredded

Vegetables

70 g

4 mg

Very Low

Carrots, boiled, steamed or canned

Vegetables

78 g

9 mg

Low

9 mgLow

Raw Slug	carrots-boiled-steamed-or-canned
Group	Vegetables (vegetables)
Serving	78 g
Source Weight	78 g
Oxalate per 100g	12 mg
Measured	No
Prompt	Shown
Source	OHF Oxalate List 2024

Carrots, raw

Vegetables

128 g

30 mg

Moderate

Cauliflower, raw, boiled or steamed

Vegetables

60 g

2 mg

Very Low

2 mgVery Low

Raw Slug	cauliflower-raw-boiled-or-steamed
Group	Vegetables (vegetables)
Serving	60 g
Source Weight	60 g
Oxalate per 100g	3 mg
Measured	No
Prompt	Shown
Source	OHF Oxalate List 2024

Celeriac, canned

Vegetables

77.5 g

5 mg

Low

Celery, raw, stem only, diced

Vegetables

120 g

30 mg

Moderate

30 mgModerate

Raw Slug	celery-stem-only-diced
Group	Vegetables (vegetables)
Serving	120 g
Source Weight	120 g
Oxalate per 100g	25 mg
Measured	No
Prompt	Excluded
Source	OHF Oxalate List 2024

Collard, raw, chopped

Vegetables

36 g

6 mg

Low

Collards, chopped, boiled or steamed

Vegetables

95 g

21 mg

Low

21 mgLow

Raw Slug	collards-chopped-boiled-or-steamed
Group	Vegetables (vegetables)
Serving	95 g
Source Weight	95 g
Oxalate per 100g	22 mg
Measured	No
Prompt	Excluded
Source	OHF Oxalate List 2024

Corn, boiled or canned

Vegetables

80 g

2 mg

Very Low

Creasy greens (early winter or American cress), boiled 20 min

Vegetables

50 g

4 mg

Very Low

4 mgVery Low

Prompt Name	Creasy greens
Raw Slug	creasy-greens-early-winter-or-american-cress-boiled-20-min
Group	Vegetables (vegetables)
Serving	50 g
Source Weight	50 g
Oxalate per 100g	9 mg
Measured	No
Prompt	Shown
Source	OHF Oxalate List 2024

Cucumbers, Variety, with & without skin

Vegetables

120 g

5 mg

Low

5 mgLow

Prompt Name	Cucumber
Raw Slug	cucumbers-variety-with-and-without-skin
Group	Vegetables (vegetables)
Serving	120 g
Source Weight	120 g
Oxalate per 100g	4 mg
Measured	No
Prompt	Shown
Source	OHF Oxalate List 2024

Dandelion greens, red rib, raw or boiled

Vegetables

45 g

10 mg

Low

10 mgLow

Raw Slug	dandelion-greens-red-rib-raw-or-boiled
Group	Vegetables (vegetables)
Serving	45 g
Source Weight	45 g
Oxalate per 100g	22 mg
Measured	No
Prompt	Shown
Source	OHF Oxalate List 2024

Eggplant, raw, boiled, baked or roasted

Vegetables

42 g

26 mg

Moderate

26 mgModerate

Raw Slug	eggplant-raw-boiled-baked-or-roasted
Group	Vegetables (vegetables)
Serving	42 g
Source Weight	42 g
Oxalate per 100g	62 mg
Measured	No
Prompt	Shown
Source	OHF Oxalate List 2024

Endive, Belgian or Curly, raw

Vegetables

50 g

3 mg

Very Low

Escarole

Vegetables

40 g

2 mg

Very Low

Fennel, boiled

Vegetables

218 g

12 mg

Low

Fiddleheads (Ostrich ferns), Boiled for 15 mins

Vegetables

64 g

19 mg

Low

19 mgLow

Raw Slug	fiddleheads-ostrich-ferns-boiled-for-15-mins
Group	Vegetables (vegetables)
Serving	64 g
Source Weight	64 g
Oxalate per 100g	30 mg
Measured	No
Prompt	Shown
Source	OHF Oxalate List 2024

Garlic, raw

Vegetables

3 g

0 mg

Little or None

Good King Henry, stems, buds or leaves, boiled

Vegetables

45 g

110 mg

High

110 mgHigh

Raw Slug	good-king-henry-stems-buds-or-leaves-boiled
Group	Vegetables (vegetables)
Serving	45 g
Source Weight	45 g
Oxalate per 100g	245 mg
Measured	No
Prompt	Shown
Source	OHF Oxalate List 2024

Good King Henry, stems, buds or leaves, raw

Vegetables

48 g

228 mg

High

228 mgHigh

Raw Slug	good-king-henry-stems-buds-or-leaves
Group	Vegetables (vegetables)
Serving	48 g
Source Weight	48 g
Oxalate per 100g	475 mg
Measured	No
Prompt	Shown
Source	OHF Oxalate List 2024

Grape leaves, canned, in vinegar brine, Krinos

Vegetables

5 g

7 mg

Low

7 mgLow

Raw Slug	grape-leaves-canned-in-vinegar-brine-krinos
Group	Vegetables (vegetables)
Serving	5 g
Source Weight	5 g
Oxalate per 100g	135 mg
Measured	No
Prompt	Shown
Source	OHF Oxalate List 2024

Greens Turnip, boiled 6 min

Vegetables

72 g

5 mg

Low

Greens, Pea

Vegetables

72.5 g

19 mg

Low

Hearts of Palm, whole, Haddon House

Vegetables

80 g

30 mg

Moderate

30 mgModerate

Raw Slug	hearts-of-palm-whole-haddon-house
Group	Vegetables (vegetables)
Serving	80 g
Source Weight	80 g
Oxalate per 100g	37 mg
Measured	No
Prompt	Shown
Source	OHF Oxalate List 2024

Huazontle (Aztec broccoli)

Vegetables

60 g

263 mg

High

Jicama, peeled, raw

Vegetables

120 g

13 mg

Low

Kale, Variety, boiled, simmered or steamed

Vegetables

65 g

3 mg

Very Low

3 mgVery Low

Raw Slug	kale-variety-boiled-simmered-or-steamed
Group	Vegetables (vegetables)
Serving	65 g
Source Weight	65 g
Oxalate per 100g	5 mg
Measured	No
Prompt	Excluded
Source	OHF Oxalate List 2024

Kale, Variety, Raw

Vegetables

25 g

3 mg

Very Low

Kohlrabi

Vegetables

165 g

1 mg

Very Low

Leeks, raw

Vegetables

89 g

15 mg

Low

Lettuce, variety, shredded or chopped, raw

Vegetables

56 g

3 mg

Very Low

3 mgVery Low

Prompt Name	Lettuce
Raw Slug	lettuce-variety-shredded-or-chopped
Group	Vegetables (vegetables)
Serving	56 g
Source Weight	56 g
Oxalate per 100g	5 mg
Measured	No
Prompt	Shown
Source	OHF Oxalate List 2024

Mangold or Spinach beet

Vegetables

67.5 g

590 mg

Very High

590 mgVery High

Raw Slug	mangold-or-spinach-beet
Group	Vegetables (vegetables)
Serving	67.5 g
Source Weight	67.5 g
Oxalate per 100g	874 mg
Measured	No
Prompt	Shown
Source	OHF Oxalate List 2024

Mushrooms, Variety, boiled or canned

Vegetables

78 g

1 mg

Very Low

1 mgVery Low

Raw Slug	mushrooms-variety-boiled-or-canned
Group	Vegetables (vegetables)
Serving	78 g
Source Weight	78 g
Oxalate per 100g	1 mg
Measured	No
Prompt	Shown
Source	OHF Oxalate List 2024

Mushrooms, Variety, dried

Vegetables

5 g

4 mg

Very Low

Mustard Greens, boiled or steamed

Vegetables

70 g

5 mg

Low

5 mgLow

Raw Slug	mustard-greens-boiled-or-steamed
Group	Vegetables (vegetables)
Serving	70 g
Source Weight	70 g
Oxalate per 100g	7 mg
Measured	No
Prompt	Excluded
Source	OHF Oxalate List 2024

Nopal (Prickly Pear), cooked

Vegetables

75 g

87 mg

Moderate

87 mgModerate

Raw Slug	nopal-prickly-pear-cooked
Group	Vegetables (vegetables)
Serving	75 g
Source Weight	75 g
Oxalate per 100g	116 mg
Measured	No
Prompt	Shown
Source	OHF Oxalate List 2024

Nopal (Prickly Pear), Raw

Vegetables

149 g

226 mg

High

Okra, Boiled, simmered 5 mins

Vegetables

56 g

56 mg

Moderate

56 mgModerate

Raw Slug	okra-boiled-simmered-5-mins
Group	Vegetables (vegetables)
Serving	56 g
Source Weight	56 g
Oxalate per 100g	101 mg
Measured	No
Prompt	Shown
Source	OHF Oxalate List 2024

Onion, Variety, boiled or sautéed

Vegetables

105 g

4 mg

Very Low

4 mgVery Low

Raw Slug	onion-variety-boiled-or-saut-ed
Group	Vegetables (vegetables)
Serving	105 g
Source Weight	105 g
Oxalate per 100g	4 mg
Measured	No
Prompt	Shown
Source	OHF Oxalate List 2024

Onion, Variety, raw

Vegetables

120 g

6 mg

Low

Parsnips, boiled for 12 mins

Vegetables

78 g

15 mg

Low

Peas, Snow, whole, fresh

Vegetables

98 g

20 mg

Low

Pepper, Sweet and Hot, Variety, Cooked

Vegetables

75 g

15 mg

Low

15 mgLow

Raw Slug	pepper-sweet-and-hot-variety-cooked
Group	Vegetables (vegetables)
Serving	75 g
Source Weight	75 g
Oxalate per 100g	19 mg
Measured	No
Prompt	Shown
Source	OHF Oxalate List 2024

Pepper, Sweet and Hot, Variety, Raw

Vegetables

57 g

11 mg

Low

11 mgLow

Raw Slug	pepper-sweet-and-hot-variety
Group	Vegetables (vegetables)
Serving	57 g
Source Weight	57 g
Oxalate per 100g	20 mg
Measured	No
Prompt	Excluded
Source	OHF Oxalate List 2024

Pumpkin, canned

Vegetables

120 g

7 mg

Low

Purslane, leaves

Vegetables

40 g

248 mg

High

Radicchio, raw, shredded

Vegetables

49 g

1 mg

Very Low

Radish, White, Red or Daikon, raw

Vegetables

100 g

1 mg

Very Low

1 mgVery Low

Raw Slug	radish-white-red-or-daikon
Group	Vegetables (vegetables)
Serving	100 g
Source Weight	100 g
Oxalate per 100g	1 mg
Measured	No
Prompt	Shown
Source	OHF Oxalate List 2024

Roselle (Red Sorrel - Hibiscus Sabdariffa)

Vegetables

57 g

95 mg

Moderate

95 mgModerate

Raw Slug	roselle-red-sorrel-hibiscus-sabdariffa
Group	Vegetables (vegetables)
Serving	57 g
Source Weight	57 g
Oxalate per 100g	166 mg
Measured	No
Prompt	Shown
Source	OHF Oxalate List 2024

Rutabaga, boiled or pressure cooked

Vegetables

85 g

4 mg

Very Low

4 mgVery Low

Raw Slug	rutabaga-boiled-or-pressure-cooked
Group	Vegetables (vegetables)
Serving	85 g
Source Weight	85 g
Oxalate per 100g	4 mg
Measured	No
Prompt	Shown
Source	OHF Oxalate List 2024

Seaweed, Dulse flakes

Vegetables

10 g

14 mg

Low

Seaweed, Kombu

Vegetables

4 g

0 mg

Little or None

Seaweed, Nori, dry roasted

Vegetables

10 g

10 mg

Low

Seaweed, Wakame

Vegetables

10 g

0 mg

Little or None

Shallots

Vegetables

40 g

1 mg

Very Low

Sorrel, boiled 15 min

Vegetables

52 g

303 mg

Very High

Sorrel, raw

Vegetables

52 g

405 mg

Very High

Spinach, fresh or frozen, boiled or steamed

Vegetables

87 g

493 mg

Very High

493 mgVery High

Raw Slug	spinach-fresh-or-frozen-boiled-or-steamed
Group	Vegetables (vegetables)
Serving	87 g
Source Weight	87 g
Oxalate per 100g	567 mg
Measured	No
Prompt	Excluded
Source	OHF Oxalate List 2024

Spouts, Mung Bean

Vegetables

52 g

4 mg

Very Low

Sprouts, Alfalfa

Vegetables

16.5 g

1 mg

Very Low

Squash, Winter & Summer variety , Baked or boiled

Vegetables

100 g

4 mg

Very Low

4 mgVery Low

Raw Slug	squash-winter-and-summer-variety-baked-or-boiled
Group	Vegetables (vegetables)
Serving	100 g
Source Weight	100 g
Oxalate per 100g	4 mg
Measured	No
Prompt	Shown
Source	OHF Oxalate List 2024

Squash, Winter & Summer, Raw

Vegetables

150 g

6 mg

Low

Swiss Chard, Green, boiled

Vegetables

87.5 g

293 mg

High

293 mgHigh

Raw Slug	swiss-chard-green-boiled
Group	Vegetables (vegetables)
Serving	87.5 g
Source Weight	87.5 g
Oxalate per 100g	335 mg
Measured	No
Prompt	Shown
Source	OHF Oxalate List 2024

Swiss Chard, Green, raw

Vegetables

36 g

237 mg

High

Swiss Chard, Red or green, boiled and steamed

Vegetables

87.5 g

594 mg

Very High

594 mgVery High

Raw Slug	swiss-chard-red-or-green-boiled-and-steamed
Group	Vegetables (vegetables)
Serving	87.5 g
Source Weight	87.5 g
Oxalate per 100g	679 mg
Measured	No
Prompt	Shown
Source	OHF Oxalate List 2024

Swiss Chard, Red, raw

Vegetables

36 g

420 mg

Very High

Taro Leaves, Giant and Elephant Ears, Raw

Vegetables

28 g

183 mg

High

183 mgHigh

Raw Slug	taro-leaves-giant-and-elephant-ears
Group	Vegetables (vegetables)
Serving	28 g
Source Weight	28 g
Oxalate per 100g	652 mg
Measured	No
Prompt	Shown
Source	OHF Oxalate List 2024

Tomatillo, raw

Vegetables

34 g

7 mg

Low

Tomato, Variety, All Colors, Raw

Vegetables

180 g

17 mg

Low

17 mgLow

Raw Slug	tomato-variety-all-colors
Group	Vegetables (vegetables)
Serving	180 g
Source Weight	180 g
Oxalate per 100g	9 mg
Measured	No
Prompt	Shown
Source	OHF Oxalate List 2024

Tomatoes, canned

Vegetables

121 g

11 mg

Low

Turnip Greens, steamed

Vegetables

72 g

6 mg

Low

Turnip, boiled, steamed or raw

Vegetables

78 g

2 mg

Very Low

2 mgVery Low

Raw Slug	turnip-boiled-steamed-or-raw
Group	Vegetables (vegetables)
Serving	78 g
Source Weight	78 g
Oxalate per 100g	3 mg
Measured	No
Prompt	Shown
Source	OHF Oxalate List 2024

Vipergrass or salsify

Vegetables

135 g

12 mg

Low

Water Chestnuts, canned, sliced, Dynasty

Vegetables

70 g

1 mg

Very Low

1 mgVery Low

Prompt Name	Water chestnuts
Raw Slug	water-chestnuts-canned-sliced-dynasty
Group	Vegetables (vegetables)
Serving	70 g
Source Weight	70 g
Oxalate per 100g	2 mg
Measured	No
Prompt	Shown
Source	OHF Oxalate List 2024

Watercress, raw

Vegetables

58 g

4 mg

Very Low

Yam, flesh only, baked

Vegetables

100 g

68 mg

Moderate

UCI Kidney Stone Center

54 matching records

Food

Group

Serving / Weight

Oxalate

Strength

Bamboo Shoots

Vegetables

1 cup

35 mg

Moderate

Beets

Vegetables

0.5 cup

76 mg

Moderate

Fava Beans

Vegetables

0.5 cup

20 mg

Low

Navy Beans

Vegetables

0.5 cup

76 mg

Moderate

Okra

Vegetables

0.5 cup

57 mg

Moderate

Olives

Vegetables

~38 g

18 mg

Low

Parsnip

Vegetables

0.5 cup

15 mg

Low

Red Kidney Beans

Vegetables

0.5 cup

15 mg

Low

Refried Beans

Vegetables

0.5 cup

16 mg

Low

Rhubarb

Vegetables

0.5 cup

541 mg

Very High

Rutabaga

Vegetables

0.5 cup

31 mg

Moderate

Spinach, cooked

Vegetables

0.5 cup

755 mg

Very High

Spinach, raw

Vegetables

1 cup

656 mg

Very High

Turnip

Vegetables

0.5 cup

30 mg

Moderate

Yams

Vegetables

0.5 cup

40 mg

Moderate

Carrots, raw

Vegetables

~61 g

10 mg

Low

Celery, Cooked

Vegetables

1 cup

10 mg

Low

Collards

Vegetables

1 cup

10 mg

Low

Artichokes

Vegetables

~80 g

5 mg

Low

Asparagus

Vegetables

~80 g

6 mg

Low

Carrots, cooked

Vegetables

0.5 cup

7 mg

Low

Hot Chili Peppers

Vegetables

0.5 cup

5 mg

Low

Mixed Vegetables, frozen

Vegetables

0.5 cup

5 mg

Low

Oriental Vegetables, frozen

Vegetables

0.5 cup

6 mg

Low

String Beans

Vegetables

0.5 cup

9 mg

Low

Tomato

Vegetables

~123 g

7 mg

Low

Brussel Sprouts

Vegetables

0.5 cup

2 mg

Very Low

Celery, raw

Vegetables

~40 g

3 mg

Very Low

Kale

Vegetables

1 cup

2 mg

Very Low

Mung Beans

Vegetables

0.5 cup

3 mg

Very Low

Mustard Greens

Vegetables

1 cup

4 mg

Very Low

Sea Vegetables

Vegetables

1 cup

3 mg

Very Low

Alfalfa Sprouts

Vegetables

0.5 cup

0 mg

Little or None

Bok Choy (Chinese Cabbage

Vegetables

1 cup

1 mg

Very Low

Broccoli

Vegetables

0.5 cup

1 mg

Very Low

Cabbage

Vegetables

0.5 cup

1 mg

Very Low

Cauliflower

Vegetables

0.5 cup

1 mg

Very Low

Chives

Vegetables

0.02 cup

0 mg

Little or None

Corn

Vegetables

0.5 cup

1 mg

Very Low

Cucumber

Vegetables

~100 g

1 mg

Very Low

Endive

Vegetables

0.5 cup

0 mg

Little or None

Green Pepper

Vegetables

~80 g

1 mg

Very Low

Iceberg Lettuce

Vegetables

1 cup

0 mg

Little or None

Mushroons

Vegetables

~80 g

0 mg

Little or None

Onions

Vegetables

~80 g

0 mg

Little or None

Peas

Vegetables

0.5 cup

1 mg

Very Low

Pickles

Vegetables

~80 g

0 mg

Little or None

Radish

Vegetables

~80 g

0 mg

Little or None

Romaine Lettuce

Vegetables

1 cup

0 mg

Little or None

Scallions

Vegetables

0.5 cup

1 mg

Very Low

Sauerkraut

Vegetables

0.5 cup

1 mg

Very Low

Waterchestnuts

Vegetables

~80 g

0 mg

Little or None

Yellow Squash

Vegetables

0.5 cup

1 mg

Very Low

Zucchini

Vegetables

0.5 cup

1 mg

Very Low