Oxalate <25 mg/serving
Oxalate 25-99 mg/serving
Oxalate ≥100 mg/serving
📊 Nutrition at a Glance
Cooking method is the axis that separates the members of this family. Boiled versions shed part of their soluble oxalate into the discarded water (typically 30-50%), raw versions retain everything, and frozen sits close to raw. Pole Beans measures 16 mg per standard serving, at the high end of the family — check the form you actually eat rather than the base name. Related forms in this family: Beans Green (15 mg), Lima or Butter Beans (10 mg).
📏 Oxalate by Serving Size
| Serving | Weight | Oxalate | Verdict |
|---|---|---|---|
| 1/2 cup | 60 g | 16 mg | Low Oxalate |
| 2 x 1/2 cup | 120 g | 32 mg | Moderate Oxalate |
| ½ x 1/2 cup | 30 g | 8 mg | Low Oxalate |
🏷️ Tags
🟢 See all Legumes rated Safe for kidney stones →
🔗 Related Foods
🟢 Safe alternatives (recommended)
⚠️ Other foods in this category to watch
❓ Frequently Asked Questions
Should I avoid Beans if I have kidney stones?
Don't overthink this one. Beans has 16 mg oxalate per 1/2 cup. That's solidly safe territory for kidney stones. The number is from Harvard's latest lab work.
How much oxalate is in Beans?
One 1/2 cup of Beans = 16 mg oxalate. Scale it up to 100g and you're at 26 mg. Direct measurement from Harvard, 2024. About as reliable as food data gets.
Is Beans a high-oxalate food?
It's low. 16 mg per 1/2 cup is well under the 25 mg danger line. Beans is not the food you need to worry about.
What are the best low-oxalate alternatives to Beans?
Substitutes exist. The safe alternatives listed below are all low-oxalate foods in the same family as Beans. Grab one of those and you dodge the oxalate while keeping similar flavors.
How reliable is the data for Beans?
The 16 mg oxalate figure is direct from Harvard's lab — measured, not estimated. The sodium/protein/calcium numbers aren't fully matched yet. When they are, we'll update.