Home › Compare › Potato, White vs Radish, White

🟢 Radish, White VS 🟡 Potato, White

Here's the straight comparison: Potato, White contains 36 mg oxalate per serving. Radish, White? 1 mg. That 36x gap means Potato, White is the clear winner for anyone tracking oxalate for kidney stone prevention.

✓ Medically Reviewed Content reviewed by OxalateWatch editorial team. Based on Harvard T.H. Chan SPH oxalate data (2024) and NKF/AUA dietary guidelines.

⚖️ Head-to-Head Comparison

🟢
Radish, White
Safe — Low Oxalate
1 mg oxalate / serving
Serving: 1 cup sliced (100 g)
Per 100 g: 1 mg oxalate
Sodium: 1 mg/100g | Calcium: 33 mg/100g | Protein: 1.4 g/100g
🟡
Potato, White
Caution — Moderate Oxalate
36 mg oxalate / serving
Serving: 1/2 cup (112 g)
Per 100 g: 32 mg oxalate
Sodium: 47 mg/100g | Calcium: 44 mg/100g | Protein: 8.1 g/100g

🏆 The Verdict: Choose Radish, White

At 1 mg oxalate per serving (rated Safe), Radish, White is the clear winner over Potato, White (36 mg, Caution). The 36x difference comes from Harvard's 2024 lab measurements — this isn't an estimate or guess. Build your meals around Radish, White and use Potato, White sparingly, if at all.

🔍 Key Takeaways

**Oxalate gap:** 36 mg vs 1 mg per serving — a 36x difference. One of these is significantly easier to fit into a kidney stone diet.
**Verdicts:** Potato, White is rated **Caution (25-99 mg/serving)**; Radish, White is rated **Safe (under 25 mg/serving)**.
**Sodium note:** Potato, White has 47 mg sodium/100g, Radish, White has 1 mg. Sodium excess raises urinary calcium — another kidney stone risk factor.
**Serving strategy:** If you choose Potato, White, consider a half portion or pair it with a calcium source. Radish, White can be eaten more freely.
**Cooking tip:** For either vegetable, boiling and discarding the cooking water can reduce soluble oxalate by 30-50%. Steaming or eating raw preserves more oxalate.

❓ Frequently Asked Questions

Which is better for kidney stones — Potato, White or Radish, White?

Radish, White is the clear winner. At 1 mg oxalate per serving, it's rated Safe — compared to Potato, White's 36 mg. That's a 36x difference. If you're managing kidney stones, Radish, White is the safer everyday choice. But Potato, White isn't permanently off-limits — just be aware of portions and frequency.

Can I eat Potato, White and Radish, White together?

It's doable, but portion size matters a lot. Together they'd run about 37 mg oxalate. Use Radish, White as your base and treat Potato, White as a garnish or small side — that keeps the total oxalate manageable.

How should I prepare Potato, White vs Radish, White differently?

Key difference: Potato, White benefits significantly from boiling (discard the water!) — that can reduce oxalate by 30-50%. Radish, White doesn't need special prep since its oxalate is already low. Roasting, steaming, or eating raw are all fine for the low-oxalate option.

What are good substitutes if I want to avoid Potato, White?

Radish, White is the #1 substitute in the same category. Beyond that, look for foods with the 🟢 Safe rating in the Vegetables category — they're all under 25 mg oxalate per serving and verified by Harvard (2024).

Browse all Vegetables 🟢 Low Oxalate Foods Radish, White page Potato, White page
This is dietary reference information, NOT medical advice. Talk to your doctor or a registered dietitian before changing your diet. Oxalate tolerance varies by person, stone type, and medication.