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Category · 22 foods · 122 entries

Legumes

Oxalate per serving for every legumes in the database — grouped by food, safest first; each food folds in its varieties.

Low 0Moderate 14High 89Very high 19
HummusModerate~12 mg40 mg/100g
Green lentilsModerate~17 mg17 mg/100g
LentilsModerate~17 mg17 mg/100g
ChickpeasHigh~37 mg45 mg/100g
TempehVery high~50 mg60 mg/100g
Baked beansVery high~51 mg40 mg/100g
Pinto beansVery high~52 mg60 mg/100g
Navy beansVery high~55 mg60 mg/100g
Black beansVery high~62 mg72 mg/100g
Kidney beansVery high~67 mg75 mg/100g
SoybeansVery high~333 mg370 mg/100g
TofuVery high~346 mg275 mg/100g

Frequently asked

Which legumes are lowest in oxalate?
The lowest are hummus (~12 mg), broad bean (~17 mg), green lentils (~17 mg), lentils (~17 mg) — all safe to eat freely on a low-oxalate diet.
Which legumes are highest in oxalate?
The highest are tofu (~346 mg), soybeans (~333 mg), edamame (~78 mg), kidney beans (~67 mg) — best limited on a strict low-oxalate plan.

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The scanner totals the oxalate in a real serving.

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Oxalate estimates, not medical advice. Figures are estimates and vary by variety and preparation.

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