Home › Compare › Purslane vs Radish, White

🟢 Radish, White VS 🔴 Purslane

Here's the straight comparison: Purslane contains 248 mg oxalate per serving. Radish, White? 1 mg. That 248x gap means Purslane 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
🔴
Purslane
Avoid — High Oxalate
248 mg oxalate / serving
Serving: 1 cup (40 g)
Per 100 g: 621 mg oxalate
Sodium: 45 mg/100g | Calcium: 65 mg/100g | Protein: 2.0 g/100g

🏆 The Verdict: Choose Radish, White

At 1 mg oxalate per serving (rated Safe), Radish, White is the clear winner over Purslane (248 mg, Avoid). The 248x difference comes from Harvard's 2024 lab measurements — this isn't an estimate or guess. Build your meals around Radish, White and use Purslane sparingly, if at all.

🔍 Key Takeaways

**Oxalate gap:** 248 mg vs 1 mg per serving — a 248x difference. One of these is significantly easier to fit into a kidney stone diet.
**Verdicts:** Purslane is rated **Avoid (100+ mg/serving)**; Radish, White is rated **Safe (under 25 mg/serving)**.
**Sodium note:** Purslane has 45 mg sodium/100g, Radish, White has 1 mg. Sodium excess raises urinary calcium — another kidney stone risk factor.
**Serving strategy:** If you choose Purslane, 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 — Purslane or Radish, White?

Radish, White is the clear winner. At 1 mg oxalate per serving, it's rated Safe — compared to Purslane's 248 mg. That's a 248x difference. If you're managing kidney stones, Radish, White is the safer everyday choice. But Purslane isn't permanently off-limits — just be aware of portions and frequency.

Can I eat Purslane and Radish, White together?

Yes, but watch your portions. Combined, you're looking at roughly 249 mg oxalate. If one is high-oxalate, keep it to a small side portion. The lower-oxalate food can fill most of your plate.

How should I prepare Purslane vs Radish, White differently?

For Purslane, boiling and draining cuts oxalate by 30-50%. Steaming preserves more. For Radish, White, preparation method matters less — it's already low-oxalate. If you're cooking both, boil Purslane separately and discard the water.

What are good substitutes if I want to avoid Purslane?

The obvious swap is Radish, White — same food category, 248x less oxalate. You can also browse the Vegetables category on OxalateWatch for other 🟢 Safe options. The key is sticking with foods rated Safe (under 25 mg/serving).

Browse all Vegetables 🟢 Low Oxalate Foods Radish, White page Purslane 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.