🥬 Vegetables × 🌱 Plant-Based

208 foods that are Vegetables AND Plant-Based. 479 other Vegetables foods don't meet the Plant-Based criteria, so this is the focused intersection for kidney stone patients tracking both dimensions.

📊 208 foods 📐 Avg oxalate: 30.5 mg/serving 📏 Range: 0.0-594.0 mg
✓ Lab-Verified Data Oxalate values from Harvard T.H. Chan SPH Oxalate Database (2024), measured via ion chromatography. This site is a dietary reference tool, not a medical resource.
🟢 Safe
168 (80%)
🟡 Caution
26 (12%)
🔴 Avoid
14 (6%)

🔍 Key Insights

1 Mostly safe territory. 168 out of 208 foods (80%) in this intersection fall in the safe oxalate range (under 25 mg per serving). That's good news — you have plenty of low-oxalate options here.
2 Big oxalate range. The spread is 0 to 594 mg per serving — a 594 mg difference. Best pick: Garlic (0 mg). Most caution needed: Swiss Chard (594 mg).
3 Moderate average oxalate. The mean is 30.5 mg per serving across 208 foods. That's above the safe threshold but below high-risk territory. Portion awareness matters here.
4 Sodium alert. 8 foods in this intersection are high in sodium (460+ mg/100g). Excess sodium increases urinary calcium — a known kidney stone risk factor. Check sodium levels alongside oxalate when choosing.
5 Calcium benefit. 22 foods (18%) provide 100+ mg calcium per 100g. Dietary calcium binds oxalate in your gut — getting enough calcium from food is actually protective against kidney stones.

🍽️ Foods in This Intersection

🟢 Garlic
0 mg / serving
Safe
🟢 Seaweed
0 mg / serving
Safe
🟢 Seaweed
0 mg / serving
Safe
🟢 Passion Fruit or Granadilla
0 mg / serving
Safe
🟢 Sprouts
0 mg / serving
Safe
🟢 Herbs and Spices
0 mg / serving
Safe
🟢 Spirulina
0 mg / serving
Safe
🟢 Potato starch
0 mg / serving
Safe
🟢 Arugula
1 mg / serving
Safe
🟢 Kohlrabi
1 mg / serving
Safe
🟢 Mushrooms
1 mg / serving
Safe
🟢 Radish
1 mg / serving
Safe
🟢 Shallots
1 mg / serving
Safe
🟢 Sprouts
1 mg / serving
Safe
🟢 Water Chestnuts
1 mg / serving
Safe
🟢 Flour
1 mg / serving
Safe
🟢 Sprouts
1 mg / serving
Safe
🟢 Condiment
1 mg / serving
Safe
🟢 Condiments
1 mg / serving
Safe
🟢 Herbs and Spices
1 mg / serving
Safe
🟢 Herbs and Spices
1 mg / serving
Safe
🟢 Peppers)
1 mg / serving
Safe
🟢 Peppers
1 mg / serving
Safe
🟢 Sea Cucumber
1 mg / serving
Safe
🟢 Lettuce
1 mg / serving
Safe
🟢 Lettuce
1 mg / serving
Safe
🟢 Lettuce
1 mg / serving
Safe
🟢 Mushrooms
1 mg / serving
Safe
🟢 Zucchini
1 mg / serving
Safe
🟢 Zucchini
1 mg / serving
Safe
🟢 Summer squash
1 mg / serving
Safe
🟢 Pumpkin
1 mg / serving
Safe
🟢 Radish
1 mg / serving
Safe
🟢 Jicama
1 mg / serving
Safe
🟢 Snow peas
1 mg / serving
Safe
🟢 Snap peas
1 mg / serving
Safe
🟢 Fennel bulb
1 mg / serving
Safe
🟢 Water chestnuts
1 mg / serving
Safe
🟢 Bean sprouts
1 mg / serving
Safe
🟢 Basil
1 mg / serving
Safe
🟢 Cilantro
1 mg / serving
Safe
🟢 Parsley
1 mg / serving
Safe
🟢 Dill
1 mg / serving
Safe
🟢 Mint
1 mg / serving
Safe
🟢 Thyme
1 mg / serving
Safe
🟢 Oregano
1 mg / serving
Safe
🟢 Chives
1 mg / serving
Safe
🟢 Bay leaf
1 mg / serving
Safe
🟢 Pickles
1 mg / serving
Safe
🟢 sea cucumber
1 mg / serving
Safe
🟢 Kohlrabi
1 mg / serving
Safe
🟢 Rutabaga
1 mg / serving
Safe
🟢 Parsnip
1 mg / serving
Safe
🟢 Hearts of palm
1 mg / serving
Safe
🟢 Daikon radish
1 mg / serving
Safe
🟢 Bok choy
1 mg / serving
Safe
🟢 Nori (dried seaweed sheets)
1 mg / serving
Safe
🟢 Seaweed
1 mg / serving
Safe
🟢 Tarragon
1 mg / serving
Safe
🟢 Fennel seed
1 mg / serving
Safe
🟢 Celery seed
1 mg / serving
Safe
🟢 Turmeric
1 mg / serving
Safe
🟢 Chili powder
1 mg / serving
Safe
🟢 Onion powder
1 mg / serving
Safe
🟢 Garlic powder
1 mg / serving
Safe
🟢 Smoked paprika
1 mg / serving
Safe
🟢 Roasted red peppers
1 mg / serving
Safe
🟢 Artichoke hearts
1 mg / serving
Safe
🟢 Broccoli
1 mg / serving
Safe
🟢 Nori furikake seasoning
1 mg / serving
Safe
🟢 Pickled ginger (gari)
1 mg / serving
Safe
🟢 Wasabi paste
1 mg / serving
Safe
🟢 Nopales (cactus)
1 mg / serving
Safe
🟢 Chayote squash
1 mg / serving
Safe
🟢 Baba ghanoush
1 mg / serving
Safe
🟢 Bok Choy
2 mg / serving
Safe
🟢 Cauliflower
2 mg / serving
Safe
🟢 Escarole
2 mg / serving
Safe
🟢 Turnip
2 mg / serving
Safe
🟢 Herbs and Spices
2 mg / serving
Safe
🟢 Herbs and Spices
2 mg / serving
Safe
🟢 Bars
2 mg / serving
Safe
🟢 Potato Flakes
2 mg / serving
Safe
🟢 pumpkin
2 mg / serving
Safe
🟢 seeds
2 mg / serving
Safe
🟢 Spinach
2 mg / serving
Safe
🟢 Mushrooms
2 mg / serving
Safe
🟢 Mushrooms
2 mg / serving
Safe
🟢 Artichoke hearts
2 mg / serving
Safe
🟢 Bamboo shoots
2 mg / serving
Safe
🟢 Tomato juice
2 mg / serving
Safe
🟢 Sauerkraut
2 mg / serving
Safe
🟢 Kimchi
2 mg / serving
Safe
🟢 Arugula (rocket)
2 mg / serving
Safe
🟢 Taro root
2 mg / serving
Safe
🟢 Yuca (cassava)
2 mg / serving
Safe
🟢 Lima beans
2 mg / serving
Safe
🟢 Potato chips
2 mg / serving
Safe
🟢 Tomato paste
2 mg / serving
Safe
🟢 Tomato puree
2 mg / serving
Safe

❓ Frequently Asked Questions

What does it mean when a food is both Vegetables and Plant-Based?

This is the overlap zone — foods that are a vegetable AND plant-based. Instead of looking at two separate lists, you get one focused set of 208 foods where both conditions are true. It's more efficient than cross-referencing on your own.

Are Vegetables foods that are Plant-Based safe for kidney stones?

It depends on the specific food. In this intersection of 208 foods, 168 are rated Safe (under 25 mg/serving), 26 are Caution (25-99 mg/serving), and 14 are Avoid (100+ mg/serving). Browse the food cards below to find the safe options — they're marked with 🟢.

How should I use this Vegetables × Plant-Based breakdown?

Filter first by verdict: 🟢 safe foods are suitable for daily eating. For 🟡 caution foods, aim for smaller portions and less frequent consumption. For 🔴 avoid foods, look for lower-oxalate substitutes in the same Vegetables category if possible.

What's the lowest-oxalate {tag_a} in this {tag_b} category?

You want Garlic — just 0 mg oxalate per serving. For comparison, the average in this intersection is 30.5 mg. Other great low-oxalate choices: Seaweed, Seaweed, Passion Fruit or Granadilla.

🔗 Related Tags

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.