Some of the lowest oxalate vegetables are lettuces like romaine, bibb and iceberg, as well as radishes, water chestnuts and cauliflower, which is being turned into pretty much anything these days.
Too much of this chemical can become poisonous when consumed. In small doses, it causes kidney stones. Luckily, romaine lettuce is a green extremely low in this chemical! So switching up your salads to this on occasion can be very beneficial.
Stick to vegetables like broccoli, cauliflower, potatoes, carrots, green beans, tomatoes, kale, cabbage, and lettuce. These vegetables do not contain oxalates and can help you decrease the risk of kidney stones.
Vegetables that contain oxalates are not good for your kidney stone diet. Stick to vegetables like broccoli, cauliflower, potatoes, carrots, green beans, tomatoes, kale, cabbage, and lettuce. These vegetables do not contain oxalates and can help you decrease the risk of kidney stones.
Blueberries and blackberries have only 4 milligrams of oxalates per cup.
Your safest bets include iceberg, arugula, Bibb, Boston, red leaf or green leaf lettuces. If you are not on a blood thinning medication, raw spinach, romaine and kale are good options as well. Keep your lettuce portion to about 1 cup or ½ cup if choosing kale or raw spinach.
Some plant foods extremely high in oxalates include, but not limited to: Leafy greens – spinach, Swiss chard, kale, collard greens, celery, parsley, endive, beetroot greens, dandelion greens, and turnip greens. Root crops – beets, carrots, potatoes, sweet potatoes, and parsnips.
Eating avocados will not have an effect on forming kidney stones. Learn more about the kidney stone diet.
Because oxalates are water soluble, they can be reduced by blanching, boiling, or steaming with the liquid discarded. Fermentation reduces oxalates. Cooking in milk or macerating in whey can also mitigate oxalate exposure.
Calcium is a nutrient that is found in dairy products, such as yogurt, milk and cheese. You need to eat calcium so that it can bind with oxalate in the stomach and intestines before it moves to the kidneys. Eating foods with calcium is a good way for oxalates to leave the body and not form stones.
The Low Oxalate Cookbook (see Resources) shows that skinless red potatoes are Page 2 considerably lower in oxalates than white or russet potatoes; all potatoes are lower in oxalates when the skin is removed.
Low-oxalate vegetables which are also low in calories, include cabbage, chives, cauliflower, cucumbers, endive, kohlrabi, mushrooms, radishes and water chestnuts. Peas, which are legumes, are also low-oxalate.
All varieties of apples are low oxalate. By themselves, apples are the perfectly portioned portable snack!
Meat, chicken and fish are not sources of oxalate. Milk, hard cheese, yogurt, ice cream, sour cream, cream cheese, cottage cheese, buttermilk, custard and pudding do not contain oxalate.
White or wild rice. White bread, cornbread, bagels, and white English muffins (medium oxalate) Saltine or soda crackers and vanilla wafers (medium oxalate) Brown rice, spaghetti, and other noodles and pastas (medium oxalate)
Low oxalate protein and dairy include eggs, meat, poultry, fish, yogurt, cheese, milk, and butter. In addition, coffee, water, and fruit juice are considered low oxalate.
The potassium in iceberg lettuce is low, making it great for a kidney diet.
This study confirms that the oxalate contents of ready to eat green and gold kiwifruit are low and unlikely to significantly increase the daily intake of oxalates in the diet.
Avocados contain a low amount of oxalate and are highly alkaline-forming in the body. Like most foods, portion size matters. A whole avocado has around 19 milligrams of oxalates, which absolutely categorizes it as a high-oxalate food. However, a single serving of avocado is 1/4 of the fruit.