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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