Is savoy cabbage high in oxalate?
No. Very low, 2.6 mg per 1/2 cup cooked
One study at 2.6 mg, 73 g serving
Savoy cabbage is low in oxalate: about 2.6 mg per 1/2 cup cooked, which is 5% of the 50 mg a day many stone clinics aim for, or 3% 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 73 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 |
|---|---|---|---|
| <1 mg soluble only* | 0.1 mg | Raw (n=2) | Santamaria P., Elia A., Serio F., Todaro E, 1999via Foods 2023;12:3201, Table 5 (CC BY 4.0) |
| 2.6 mg | 3.5 mg | Boiled (n=1) | Hönow R., Hesse A, 2002via Foods 2023;12:3201, Table 5 (CC BY 4.0) |
* 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