List of foods with high oxalate content. (Trustworthy?)

Syn

Syn

Avid Member
Taken from this site.

I've edited it to take out anything we normally wouldn't feed our chameleons (or crickets)... but left a few in for just in case moments LOL!
I have also bolded items some of us use often.

If you think something on here is incorrect, tell me and I will remove it.

Trying to figure out if this is trustworthy.


Beets: Tops, roots, greens
Blackberries
Blueberries
Bread, whole wheat
Celery
Cheerios (1 cup)
Chocolate
Cinnamon, ground (1 ½ teaspoon or more)
Cocoa
Cocoa powder
Collards
Currants, red
Dandelion greens
Dewberries
Eggplant
Escarole
Fig Newtons
Figs, dried
Garbanzo beans, canned
Ginger (1 tablespoon)
Gooseberries
Graham crackers
Graham flour
Grapes, concord
Green Tea
Grits, white corn
Juices containing berries high in oxalates
Kale
Kamut
Kiwi
Leeks
Lemon peel
Lime peel
Marmalade
Oatmeal
Okra
Orange peel
Parsley
Parsnips
Peanut Butter
Peanuts
Pecans
Pepper (in excess of 1 teaspoon per day)
Peppers, green
Pesticides (?*) ---- LOL!
Pokeweed
Popcorn (Oroville Redenbacher, 4 cups)
Potatoes
Potatoes, sweet
Pumpkin (possible irritant)
Raspberries, red and black
Rhubarb
Rutabagas
Sesame Seeds
Sorrel
Soy Products (?)
Soy sauce
Soybean crackers
Soybean curd (tofu)
Spelt
Spinach
Squash, yellow and summer
Stone ground flour
Strawberries
Sunflower seeds
Swiss chard
Tangerines
Tea, black and indian
Tomato sauce, canned
Turnip Greens
Watercress
Wheat bran
Wheat germ
Whole wheat flour
Yams
Yellow dock
 
it might be easire to make a list of greens not containing calcium oxalate. I see lettuce and mustard greens are not on there.

Good to know but I guess as Socrates said, moderation in all things! Soem of the plants listed are very popular gutload/feeding plants.
 
Most leafy greens, and indeed many plants, do have Oxalic acid (a substance which binds with calcium to form calcium oxalate, an insoluble salt).

Some plants however reportedly have a much higher content/concentration than others, such as: amaranth, beet leaves, rhubarb leaves and stems, chives, purslane, spinach, chard, parsley, purslane leaves, sorrel, buckwheat, star fruit (carambola)

Moderate: broccoli (and unfortunately also high in goitrogen), cabbage (high in goitrogens), tea, most nuts, most berries, carrots, and beans.

LOW oxalic acid content:
Dandelion greens, most fruits (inlcuding tomatoes), kale, watercress, escarole, mustard greens, turnip greens, asparagus.

Another site you might like to compare/refer to: http://growingtaste.com/oxalicacid.shtml (there's a table half way down the page, that lists amounts states from three different sources), and this one http://www.turtlestuff.com/avoidthese.html (again scroll down). I have found that every chart I look at varies a fair bit from every other one I've looked at. But there are areas of consensus, for example all seem agreed that chard, spinach and rhubarb leaves are high oxalate foods.

Moderation and variety is my plan for avoiding too much Oxalic Acid. :)
 
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