Oxalate.org

Oxalate (oxalic acid) content of 750+ foods, with numbers from university and government sources

This website was created by a kidney stone patient to make oxalate content data more easily accessible and searchable.
It does not contain medical advice and there is no guarantee of accuracy.
To interpret the data, please consult a medical professional.

Food	Quantity	Oxalate	Source

Sources:

• FAO Bangladesh 2014 = Food Composition Table for Bangladesh; Institute of Nutrition and Food Sciences, Centre for Advanced Research in Sciences, University of Dhaka; http://www.fao.org/fileadmin/templates/food_composition/documents/FCT_10_2_14_final_version.pdf; Retrieved 5 Sep 2015
• Harvard 2008 = Oxalate Content of Foods; Department of Nutrition, Harvard T.H. Chan School of Public Health; https://regepi.bwh.harvard.edu/health/nutrition.html; Retrieved 4 Sep 2015
• NUTTAB 2010 = Nutrient tables for use in Australia; Food Standards Australia New Zealand; http://www.foodstandards.gov.au/science/monitoringnutrients/nutrientables/Pages/default.aspx; Retrieved 5 Sep 2015
• Savage 2001 = Soluble and insoluble oxalate content of mushrooms; G.P. Savage, V. Nilzen, K. Österberg, L. Vanhanen; Lincoln University, New Zealand; Swedish University of Agricultural Sciences; International Journal of Food Sciences and Nutrition (2001); 53; 293-296
• USDA 1984 = Oxalic Acid Content of Selected Vegetables; Agriculture Research Service, U.S. Department of Agriculture; http://www.ars.usda.gov/Services/docs.htm?docid=9444; Retrieved 4 Sep 2015
• USDA Dr. Duke = Dr. Duke's Phytochemical and Ethnobotanical Databases; Agriculture Research Service, U.S. Department of Agriculture; http://sun.ars-grin.gov/duke/highchem.html; Retrieved 4 Sep 2015
• Zarembski 1962 = The oxalic acid content of English diets; P.M. Zarembski, A. Hodgkinson; The General Infirmary, Leeds, U.K.; Brit. J. Nutr. (1962); 16; 627-634