Are mung beans high in oxalate?
No. Low, 5.1 mg per 1/2 cup cooked
One study at 5.1 mg, 101 g serving
Mung beans are low in oxalate: about 5.1 mg per 1/2 cup cooked, which is 10% 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.
Why sources disagree on mung beans
This page grades the seeds, boiled value, since that's how a serving of mung beans is usually eaten. Another measurement, seeds and raw at 24 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 101 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 |
|---|---|---|---|
| 5.1 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) |
| 24 mg | 24 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) |
By Oliver Silen · Data checked November 2, 2026 · Not medical advice