Oxalate in meat and fish
Near zero oxalate. Lowest here is chicken at 0 mg per 3 oz cooked, highest is fish sticks at 5.2 mg per 3 oz.
050 mg = a day100+ mg
- AChicken 0 mg
- ATurkey 0 mg
- ACod 0 mg
- ABeef <1 mg
- APork <1 mg
- ALiver <1 mg
- AHalibut <1 mg
- AShrimp <1 mg
- AFish <1 mg
- ASalmon <1 mg
- ASardines <1 mg
- ABacon <1 mg
- AHot dog <1 mg
- AHam <1 mg
- ATuna 1 mg
- ASausage 1.8 mg
- BFish sticks 5.2 mg
Colored bar: the middle value per serving. Grey band: the range across studies. Bars stop at 100 mg.