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🟢 Tomato puree VS 🔴 Purslane

Here's the straight comparison: Purslane contains 248 mg oxalate per serving. Tomato puree? 2 mg. That 124x 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

🟢
Tomato puree
Safe — Low Oxalate
2 mg oxalate / serving
Serving: 1/2 cup (125 g)
Per 100 g: 0 mg oxalate
Sodium: — | Calcium: — | Protein: —
🔴
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 Tomato puree

At 2 mg oxalate per serving (rated Safe), Tomato puree is the clear winner over Purslane (248 mg, Avoid). The 124x difference comes from Harvard's 2024 lab measurements — this isn't an estimate or guess. Build your meals around Tomato puree and use Purslane sparingly, if at all.

🔍 Key Takeaways

**Oxalate gap:** 248 mg vs 2 mg per serving — a 124x difference. One of these is significantly easier to fit into a kidney stone diet.
**Verdicts:** Purslane is rated **Avoid (100+ mg/serving)**; Tomato puree is rated **Safe (under 25 mg/serving)**.
**Serving strategy:** If you choose Purslane, consider a half portion or pair it with a calcium source. Tomato puree 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 Tomato puree?

The numbers leave no doubt: Tomato puree (2 mg oxalate/serving, Safe) beats Purslane (248 mg, Avoid) by a factor of 124x. For kidney stone patients, Tomato puree is the pick. Purslane is a food to approach with portion awareness.

Can I eat Purslane and Tomato puree together?

You can, but be aware of the math. Together they'd total about 250 mg oxalate — which is in Avoid territory. If both are in one meal, the oxalate load adds up. Better strategy: make Tomato puree the main component and use Purslane sparingly.

How should I prepare Purslane vs Tomato puree differently?

Key difference: Purslane benefits significantly from boiling (discard the water!) — that can reduce oxalate by 30-50%. Tomato puree 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 Purslane?

Your best bet: Tomato puree. It's in the same category and has dramatically less oxalate. Check the Related Foods section on Purslane's page for more specific alternatives verified by Harvard's 2024 data.

Browse all Vegetables 🟢 Low Oxalate Foods Tomato puree 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.