Is garlic high in oxalate?
No. Very low, <1 mg per 1 clove
Range 0 to <1 mg across 2 studies, 3 g serving
Garlic is low in oxalate: about <1 mg per 1 clove, which is 0% of the 50 mg a day many stone clinics aim for, or 0% of the 100 mg others allow.
50 or 100 mg a day: which target is yours
Why sources disagree on garlic
The 2 studies here run from 0 to <1 mg per 1 clove, measured between 2007 and 2023. Variety, growing conditions and lab method all move the number. Every one of them lands in grade A.
Where this number comes from
Each row is one published measurement, converted to a 3 g serving (1 clove). 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 | Raw | Kim D.-J., Kim H., Kim M., Lee J, 2007via Foods 2023;12:3201, Table 5 (CC BY 4.0) |
| 0 mg soluble only* | 0 mg | Raw (n=4) | Santamaria P., Elia A., Serio F., Todaro E, 1999via Foods 2023;12:3201, Table 5 (CC BY 4.0) |
| <1 mg | 13.33 mg | Raw | Harvard T.H, 2023 |
* The study measured soluble oxalate only, which understates the total, so it's shown but doesn't set the grade.
By Oliver Silen · Data checked November 2, 2026 · Not medical advice