Are mixed vegetables high in oxalate?
A
No. Very low, 4.5 mg per 1/2 cup cooked
One study at 4.5 mg, 91 g serving
0 mg50 mg = a day60 mg+
Mixed vegetables are low in oxalate: about 4.5 mg per 1/2 cup cooked, which is 9% of the 50 mg a day many stone clinics aim for, or 5% 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.
Where this number comes from
Each row is one published measurement, converted to a 91 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 |
|---|---|---|---|
| 4.5 mg | 4.95 mg | Frozen, boiled | Harvard T.H, 2023 |
By Oliver Silen · Data checked November 2, 2026 · Not medical advice