{"id":13778,"date":"2014-12-11T22:55:32","date_gmt":"2014-12-11T22:55:32","guid":{"rendered":"http:\/\/lafeber.com\/staging\/vet\/?p=13778"},"modified":"2025-11-18T13:23:32","modified_gmt":"2025-11-18T19:23:32","slug":"oxalic-acid-content-of-selected-foods","status":"publish","type":"post","link":"https:\/\/lafeber.com\/vet\/oxalic-acid-content-of-selected-foods\/","title":{"rendered":"Oxalate Content of Selected Foods"},"content":{"rendered":"<h2>Introduction<\/h2>\n<p>Oxalate or oxalic acid is a naturally-occurring compound that accumulates within the leaves, fruits, and seeds of plants.<sup>2,3,4<\/sup> Reported oxalate levels differ widely due to biological variation, cultivar differences, harvest timing, growing conditions, and analytical methods.<sup>1,3,6<\/sup> Foods such as spinach, rhubarb, and beets show particularly large variability in measured oxalate content, with published ranges spanning several hundred milligrams per 100 grams.<sup>1<\/sup><\/p>\n<p>Analytical approaches such as capillary electrophoresis and ion chromatography both reliably measure oxalate in high-oxalate foods, though ion chromatography performs better in samples with very low concentrations.<sup>5<\/sup> Despite variability in exact values, there is broad agreement about which foods are consistently high in oxalate. Common high-oxalate foods include leafy greens, especially spinach, green cabbage, chard, rhubarb, beets, while many other foods contain comparatively low levels.<sup>2,4,7<\/sup><\/p>\n<p>High dietary levels of oxalic acid may promote urolith or bladder stone formation in herbivores like the guinea pig and tortoise.<\/p>\n<p>&nbsp;<\/p>\n<h2>Table<\/h2>\n<p>The following chart shows the oxalic acid content in 100 grams of selected raw foods.<sup>8<\/sup><\/p>\n<table>\n<thead>\n<tr>\n<td><strong>Produce<\/strong><\/td>\n<td><strong>Oxalic acid (g\/100 g)<\/strong><\/td>\n<\/tr>\n<\/thead>\n<tbody>\n<tr>\n<td>Parsley<\/td>\n<td>1.70<\/td>\n<\/tr>\n<tr>\n<td>Chives<\/td>\n<td>1.48<\/td>\n<\/tr>\n<tr>\n<td>Purslane<\/td>\n<td>1.31<\/td>\n<\/tr>\n<tr>\n<td>Cassava<\/td>\n<td>1.26<\/td>\n<\/tr>\n<tr>\n<td>Amaranth<\/td>\n<td>1.09<\/td>\n<\/tr>\n<tr>\n<td>Spinach<\/td>\n<td>0.97<\/td>\n<\/tr>\n<tr>\n<td>Beet leaves<\/td>\n<td>0.61<\/td>\n<\/tr>\n<tr>\n<td>Carrot<\/td>\n<td>0.50<\/td>\n<\/tr>\n<tr>\n<td>Radish<\/td>\n<td>0.48<\/td>\n<\/tr>\n<tr>\n<td>Collards<\/td>\n<td>0.45<\/td>\n<\/tr>\n<tr>\n<td>Brussels sprouts<\/td>\n<td>0.36<\/td>\n<\/tr>\n<tr>\n<td>Beans, snap<\/td>\n<td>0.36<\/td>\n<\/tr>\n<tr>\n<td>Lettuce<\/td>\n<td>0.33<\/td>\n<\/tr>\n<tr>\n<td>Watercress<\/td>\n<td>0.31<\/td>\n<\/tr>\n<tr>\n<td>Sweet potato<\/td>\n<td>0.24<\/td>\n<\/tr>\n<tr>\n<td>Chicory<\/td>\n<td>0.21<\/td>\n<\/tr>\n<tr>\n<td>Turnip<\/td>\n<td>0.21<\/td>\n<\/tr>\n<tr>\n<td>Eggplant<\/td>\n<td>0.19<\/td>\n<\/tr>\n<tr>\n<td>Celery<\/td>\n<td>0.19<\/td>\n<\/tr>\n<tr>\n<td>Broccoli<\/td>\n<td>0.19<\/td>\n<\/tr>\n<tr>\n<td>Cauliflower<\/td>\n<td>0.15<\/td>\n<\/tr>\n<tr>\n<td>Asparagus<\/td>\n<td>0.13<\/td>\n<\/tr>\n<tr>\n<td>Endive<\/td>\n<td>0.11<\/td>\n<\/tr>\n<tr>\n<td>Cabbage<\/td>\n<td>0.10<\/td>\n<\/tr>\n<tr>\n<td>Okra<\/td>\n<td>0.05<\/td>\n<\/tr>\n<tr>\n<td>Pea<\/td>\n<td>0.05<\/td>\n<\/tr>\n<tr>\n<td>Tomato<\/td>\n<td>0.05<\/td>\n<\/tr>\n<tr>\n<td>Turnip greens<\/td>\n<td>0.05<\/td>\n<\/tr>\n<tr>\n<td>Pepper<\/td>\n<td>0.04<\/td>\n<\/tr>\n<tr>\n<td>Kale<\/td>\n<td>0.02<\/td>\n<\/tr>\n<tr>\n<td>Cucumbers<\/td>\n<td>0.02<\/td>\n<\/tr>\n<tr>\n<td>Squash<\/td>\n<td>0.02<\/td>\n<\/tr>\n<tr>\n<td>Coriander (Cilantro)<\/td>\n<td>0.01<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<h2 class=\"ref\">References<\/h2>\n","protected":false},"excerpt":{"rendered":"<p>High dietary levels of oxalic acid or oxalates may promote urolith or bladder stone formation in herbivores like the guinea pig and tortoise. The following chart shows the oxalate content in 100 grams of selected raw foods.<\/p>\n","protected":false},"author":5,"featured_media":14708,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1],"tags":[256,1371,1053],"class_list":["post-13778","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized","tag-herbivore","tag-oxalate","tag-urolithiasis","content_types-article","topics-nutrition","species-guinea-pig","species-mammals","species-reptiles-amphibians","species-turtles-tortoises","channel-resources-education","contributor-pollock"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.2 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Oxalate Content of Selected Foods - LafeberVet<\/title>\n<meta name=\"description\" content=\"High dietary levels of oxalic acid or oxalates may promote urolith or bladder stone formation in herbivores like the guinea pig and tortoise. 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