OXALIC ACID CHART

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Oxalic acid generally increases as food matures, producing increasingly bitter vegetables. Young, fresh vegetables are more likely to have less oxalic acid.

In some countries, foods may be known by other names. Alternate food names indicated by asterisk.

Beet Greens* - Beetroot Greens/leaves

Kale* - Curly Kale

Oxalic acid per 100 grams-- VEGETABLE
(alphabetic list)

0.13 g -- Asparagus
0.36 g -- Beans, snap
0.61 g -- Beet* leaves
0.19 g -- Broccoli
0.36 g -- Brussels sprouts
0.10 g -- Cabbage
0.50 g -- Carrot
0.15 g -- Cauliflower
0.19 g -- Celery
0.21 g -- Chicory
0.45 g -- Collards
0.01 g -- Coriander
0.01 g -- Corn, sweet
0.02 g -- Cucumbers
0.19 g -- Eggplant
0.11 g -- Endive (Escarole)
0.02 g -- Kale*
0.33 g -- Lettuce
0.05 g -- Okra
1.70 g -- Parsley
0.04 g -- Parsnip
0.05 g -- Pea
0.04 g -- Pepper
1.31 g -- Purslane
0.03 g -- Rutabaga
0.97 g -- Spinach
0.02 g -- Squash
0.24 g -- Sweet potato
0.05 g -- Tomato
0.21 g -- Turnip
0.05 g -- Turnip greens
0.31 g -- Watercress

Oxalic acid per 100 grams-- VEGETABLE
(ordered list)

1.70 g -- Parsley
1.31 g -- Purslane
0.97 g -- Spinach
0.61 g -- Beet* leaves
0.50 g -- Carrot
0.45 g -- Collards
0.36 g -- Beans, snap
0.36 g -- Brussels sprouts
0.33 g -- Lettuce
0.31 g -- Watercress
0.24 g -- Sweet potato
0.21 g -- Turnip
0.21 g -- Chicory
0.19 g -- Broccoli
0.19 g -- Celery
0.19 g -- Eggplant
0.15 g -- Cauliflower
0.13 g -- Asparagus
0.11 g -- Endive (Escarole)
0.10 g -- Cabbage
0.05 g -- Okra
0.05 g -- Tomato
0.05 g -- Pea
0.05 g -- Turnip greens
0.04 g -- Parsnip
0.04 g -- Pepper
0.03 g -- Rutabaga
0.02 g -- Squash
0.02 g -- Cucumbers
0.02 g -- Kale*
0.01 g -- Coriander
0.01 g -- Corn, sweet