Are black-eyed peas high in oxalate?
No. Very low, 4.3 mg per 1/2 cup cooked
One study at 4.3 mg, 86 g serving
Black-eyed peas are low in oxalate: about 4.3 mg per 1/2 cup cooked, which is 9% of the 50 mg a day many stone clinics aim for, or 4% of the 100 mg others allow.
50 or 100 mg a day: which target is yours
Boiling and draining lowers oxalate, because the soluble part leaches into the water. Compare the raw and boiled rows below.
Why sources disagree on black-eyed peas
This page grades the seeds, boiled value, since that's how a serving of black-eyed peas is usually eaten. Another measurement, seeds and raw at 0 mg per 1/2 cup cooked, shows in the table below but doesn't set the grade.
Where this number comes from
Each row is one published measurement, converted to a 86 g serving (1/2 cup cooked). The grade and the range use the rows prepared the way the serving is eaten, and take the middle. How the grades work.
| Per serving | Per 100 g | Preparation | Source |
|---|---|---|---|
| 0 mg | 0 mg | Seeds and raw (n=3) | Judprasong K., Charoenkiatkul S., Sungpuag P., Vasanachitt K., Nakjamanong Y, 2006via Foods 2023;12:3201, Table 5 (CC BY 4.0) |
| 4.3 mg | 5 mg | Seeds, boiled (n=3) | Judprasong K., Charoenkiatkul S., Sungpuag P., Vasanachitt K., Nakjamanong Y, 2006via Foods 2023;12:3201, Table 5 (CC BY 4.0) |
By Oliver Silen · Data checked November 2, 2026 · Not medical advice