GUINEA LYNX

A Medical and Care Guide for Guinea Pigs

OXALIC ACID CHART

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Ordered List of Oxalic Acid in Vegetables

Oxalic acid generally increases as food matures, producing increasingly bitter vegetables. Young, fresh vegetables are more likely to have less oxalic acid.

In some countries, foods may be known by other names. Alternate food names indicated by asterisk.

Oxalic acid per 100 grams
VEGETABLE
(alphabetic list)
0.13 g -- Asparagus
0.36 g -- Beans, snap
0.61 g -- Beet* leaves
0.19 g -- Broccoli
0.36 g -- Brussels sprouts
0.10 g -- Cabbage
0.50 g -- Carrot
0.15 g -- Cauliflower
0.19 g -- Celery
0.21 g -- Chicory
0.45 g -- Collards
0.01 g -- Coriander
0.01 g -- Corn, sweet
0.02 g -- Cucumbers
0.19 g -- Eggplant
0.11 g -- Endive (Escarole)
0.02 g -- Kale*
0.33 g -- Lettuce
0.05 g -- Okra
1.70 g -- Parsley
0.04 g -- Parsnip
0.05 g -- Pea
0.04 g -- Pepper
1.31 g -- Purslane
0.03 g -- Rutabaga
0.97 g -- Spinach
0.02 g -- Squash
0.24 g -- Sweet potato
0.05 g -- Tomato
0.21 g -- Turnip
0.05 g -- Turnip greens
0.31 g -- Watercress
Oxalic acid per 100 grams
VEGETABLE
(ordered list)
1.70 g -- Parsley
1.31 g -- Purslane
0.97 g -- Spinach
0.61 g -- Beet* leaves
0.50 g -- Carrot
0.45 g -- Collards
0.36 g -- Beans, snap
0.36 g -- Brussels sprouts
0.33 g -- Lettuce
0.31 g -- Watercress
0.24 g -- Sweet potato
0.21 g -- Turnip
0.21 g -- Chicory
0.19 g -- Broccoli
0.19 g -- Celery
0.19 g -- Eggplant
0.15 g -- Cauliflower
0.13 g -- Asparagus
0.11 g -- Endive (Escarole)
0.10 g -- Cabbage
0.05 g -- Okra
0.05 g -- Tomato
0.05 g -- Pea
0.05 g -- Turnip greens
0.04 g -- Parsnip
0.04 g -- Pepper
0.03 g -- Rutabaga
0.02 g -- Squash
0.02 g -- Cucumbers
0.02 g -- Kale*
0.01 g -- Coriander
0.01 g -- Corn, sweet

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