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OxalateSafe

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Oxalate in vegetables

Most are low. Beets, rhubarb and okra are the exceptions. Lowest here is pumpkin at 0 mg per 1 cup cubed raw, highest is rhubarb at 659 mg per 1/2 cup diced.

050 mg = a day100+ mg
  1. APumpkin
    0 mg
  2. ALotus root
    0 mg
  3. ACucumber
    <1 mg
  4. AGarlic
    <1 mg
  5. AMushrooms
    <1 mg
  6. ARadishes
    <1 mg
  7. AKohlrabi
    <1 mg
  8. AZucchini
    <1 mg
  9. ACorn
    <1 mg
  10. AOnion
    1.9 mg
  11. ASavoy cabbage
    2.6 mg
  12. ACauliflower
    2.8 mg
  13. ACabbage
    3.1 mg
  14. AWinter squash
    4 mg
  15. AMixed vegetables
    4.5 mg
  16. BSauerkraut
    5 mg
  17. BAsparagus
    5.5 mg
  18. BBroccoli
    6 mg
  19. BOlives
    6.1 mg
  20. BArtichoke
    8.2 mg
  21. BGreen onions
    8.3 mg
  22. BBrussels sprouts
    9 mg
  23. BSoybean sprouts
    9.3 mg
  24. CTomato
    10 mg
  25. CCelery
    12 mg
  26. CCarrots
    15 mg
  27. CLeeks
    15 mg
  28. CFennel
    17 mg
  29. CYardlong beans
    17 mg
  30. CChinese broccoli
    20 mg
  31. DGreen bell pepper
    25 mg
  32. DBitter melon
    33 mg
  33. DBurdock root
    38 mg
  34. DEggplant
    45 mg
  35. DBeets
    46 mg
  36. EBamboo shoots
    54 mg
  37. EGreen beans
    72 mg
  38. EOkra
    254 mg
  39. ERhubarb
    659 mg

Colored bar: the middle value per serving. Grey band: the range across studies. Bars stop at 100 mg.