Low Oxalate Diet
Your doctor has prescribed a Low Oxalate Diet. It is meant to provide less than 50 mg of oxalate per day. Oxalate is formed after breakdown of some types of foods, mostly from plant sources. To reduce calcium oxalate stones from being formed, a diet adequate in calcium as well as an oxalate restriction is advised. When enough calcium from the diet is available, it binds with oxalate to make it less available for absorption. A rise of oxalate in the urine from increased absorption may promote the formation of stones.
Vegetables
Portions: 1/2 cup cooked, 1 cup raw
Low or No Oxalate (Less than 2 mg/serving)
- Avocado
- Brussel Sprouts
- Cauliflower
- Cabbage
- Mushrooms
- Onions
- Peas, green (fresh or frozen)
- Potatoes, white
- Radishes
Moderate Oxalate (2-10 mg/serving)
- Asparagus
- Broccoli
- Carrots
- Corn: sweet white or yellow
- Green peas, canned
- Lettuce
- Lima Beans
- Parsnips
- Tomato, 1 small or 4 oz juice
- Turnips
High Oxalate (Greater than 10 mg/serving)
- Beans: green, wax, dried
- Beets: root, greens
- Pokeweed
- Celery
- Cucumbers
- Dandelion greens
- Kale
- Leeks
- Mustard greens
- Okra
- Parsley
- Peppers
- Potatoes, sweet
- Rutabagas
- Spinach
- Summer Squash
- Swiss Chard
- Watercress
Fruit/Juices
Portions: 1/2 cup canned or juice, 1 medium fruit Low or No Oxalate (Less than 2 mg/serving)- Apple & apple juice
- Avocado
- Banana
- Cherries, bing
- Grapefruit, fruit & juice
- Grapes, green
- Mangoes
- Melons: cantaloupe, casaba, honeydew, watermelon
- Nectarines
- Pineapple juice
- Plums, green or yellow
- Apricots
- Black currants
- Cherries, red sour
- Cranberry juice
- Grape juice
- Orange, fruit and juice
- Peaches
- Pears
- Pineapple
- Plums, purple
- Prunes
- Berries (blueberries, dew berries, blackberries, raspberries, strawberries)
- Currants, red
- Fruit cocktail
- Grapes, purple
- Lemon peel
- Lime peel
- Orange peel
- Rhubarb
- Tangerine
- Juices made from above fruits
Bread/Starches
Portions: 1/2 cup unless otherwise indicated Low or No Oxalate (Less than 2 mg/serving)- Bread (1 slice)
- Breakfast cereals
- Macaroni
- Noodles
- Rice
- Cornbread (2” square)
- Sponge cake (1” slice)
- Spaghetti, canned in tomato sauce (1/2 cup)
- Amaranth (1/2 cup)
- Fruit cake 1/8 cake
- Grits, white corn
- Soybean crackers
- Wheat germ and bran (1 cup)
Meat & Meat Substitute
Portions: 1/2 cup unless otherwise indicated Low or No Oxalate (Less than 2 mg/serving)- Eggs 1 whole
- Cheese
- Beef, lamb, pork
- Poultry
- Seafood
- Sardines
- Baked beans canned in tomato sauce (1/3 cup)
- Peanut butter 1 tbs
- Tofu
Fats/Oils
- Bacon 2 slices
- Mayonnaise 1 tbs
- Salad dressing 1 tbs
- Vegetable oils 1 tbs
- Butter, margarine 1 tbs
- Nuts: peanuts, almonds, pecans, cashews, walnuts (1/3 cup)
- Nut butters (6 tbsp)
- Sesame seeds (1 cup)
Miscellaneous
Low or No Oxalate (Less than 2 mg/serving)
- Coconut
- Jelly or preserves (made with allowed fruits)
- Soups with allowed ingredients
- Sugar
Moderate Oxalate (2-10 mg/serving)
- Chicken noodle soup, dehydrated
High Oxalate (Greater than 10 mg/serving)
- Carob (3/4 cup)
- Coconut, cocoa (3-4 oz)
- Vegetable soup (1/2 cup)
- Tomato soup (1/2 cup)
- Marmalade (5 tbsp)
Beverages
Low or No Oxalate (Less than 2 mg/serving)
- Beer, bottled light
- Carbonated cola (limit to 12 oz/day)
- Distilled alcohol 1 oz
- Lemonade or limeade without added vitamin C
- Milk (whole, low fat, or skim) Buttermilk
- Wine: red, rose, white (3-4 oz)
- Yogurt with allowed milk
Moderate Oxalate (2-10 mg/serving)
- Coffee (limit to 8 oz)
High Oxalate (Greater than 10 mg/serving)
- Beer, 4 oz (dark, robust)
- Ovaltine and other beverage mixes
- Chocolate milk
- Cocoa