Vegetables high in oxalate

Oxalic acid is a specific element that can naturally produce compounds. However, consuming too much oxalic acid will lead to an increase in the amount of oxalic acid in the body, which will cause many troubles. Therefore, oxalic acid needs to be supplemented, but it must be in moderation. Most vegetables have a relatively high content of oxalic acid. Here I will introduce to you what vegetables are high in oxalic acid?

High content in tea

Vegetables: Vegetables high in oxalic acid include sweet potatoes, celery, spinach, Brussels sprouts, eggplant, leeks, cauliflower, beets, carrots, green peppers, eggplant, lettuce, celery, etc. On the other hand, vegetables that are low in oxalate include lettuce, pumpkin, bean sprouts, cabbage, radish, cauliflower and cucumber.

Beverages: Beverages high in oxalate include beer, most teas, cocoa and chocolate milk, and all chocolate-based drinks. If you are following a low oxalate diet, you should drink plenty of fluids or you may be at risk for kidney stones. Low oxalate beverages include water and juice. Coke, ginger beer, cider and milk, etc.

Fruits: Taros, figs, blueberries, raspberries, plums and oranges are examples of fruits that are high in oxalate. But apples, lemons, limes, cherries and melons have low levels.

Grains: Amaranth, quinoa, wheat germ, oatmeal, and whole-wheat flour are high in oxalate. Low-oxalate grains include white rice, wild rice, and rye bread.

Meat: Most meat products contain high amounts of oxalic acid, with the exception of some vegetarian meats (such as soy products and tofu).

Beans and nuts: Most beans, nuts and seeds are foods high in oxalate, including peanuts, cashews, almonds, pecans, sunflower seeds, black beans, chickpeas, kidney beans, black beans and lima beans. But lentils and water chestnuts have lower levels.

Sauces, spices and condiments: Spices high in oxalate include pepper, cinnamon, ginger and soy sauce. But mustard, oregano, salt, vinegar, herbs, mayonnaise, butter, and most vegetable oils contain lower amounts of oxalate.