Content in Food Items
This table was originally published in Agriculture Handbook No. 8-11, Vegetables and Vegetable Products, 1984.
| Vegetable | Oxalic acid (g/100 g) |
|---|---|
| Amaranth | 1.09 |
| Asparagus | .13 |
| Beans, snap | .36 |
| Beet leaves | .61 |
| Broccoli | .19 |
| Brussels sprouts | .36 |
| Cabbage | .10 |
| Carrot | .50 |
| Cassava | 1.26 |
| Cauliflower | .15 |
| Celery | .19 |
| Chicory | .21 |
| Chives | 1.48 |
| Collards | .45 |
| Coriander | .01 |
| Corn, sweet | .01 |
| Cucumbers | .02 |
| Eggplant | .19 |
| Endive | .11 |
| Garlic | .36 |
| Kale | .02 |
| Lettuce | .33 |
| Okra | .05 |
| Onion | .05 |
| Parsley | 1.70 |
| Parsnip | .04 |
| Pea | .05 |
| Pepper | .04 |
| Potato | .05 |
| Purslane | 1.31 |
| Radish | .48 |
| Rutabaga | .03 |
| Spinach | .97 |
| Squash | .02 |
| Sweet potato | .24 |
| Tomato | .05 |
| Turnip | .21 |
| Turnip greens | .05 |
| Watercress | .31 |
Read more about this topic: Oxalic Acid
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