Oxalate <25 mg/serving
Oxalate 25-99 mg/serving
Oxalate ≥100 mg/serving
📊 Nutrition at a Glance
How the form changes the number: preparation is the real variable across this family. Boiling leaches a meaningful share of soluble oxalate into the cooking water — commonly 30-50% for plant foods — while raw and dry-heat forms keep essentially all of it, so the same base food can land in different brackets depending on how it is cooked. This page tracks Currants (Red) at 22 mg per serving, at the high end of the family. Related forms in this family: Currants (Black) (21 mg), Currants (Dried) (2 mg).
📏 Oxalate by Serving Size
| Serving | Weight | Oxalate | Verdict |
|---|---|---|---|
| 1 cup | 112 g | 22 mg | Low Oxalate |
| 2 x 1 cup | 224 g | 44 mg | Moderate Oxalate |
| ½ x 1 cup | 56 g | 11 mg | Low Oxalate |
🏷️ Tags
🟢 See all Fruits rated Safe for kidney stones →
🔗 Related Foods
🟢 Safe alternatives (recommended)
⚠️ Other foods in this category to watch
❓ Frequently Asked Questions
Can I eat Currants with kidney stones?
Short answer: yes. Longer answer: at 22 mg per 1 cup, Currants is one of the safer things you can eat if you're watching oxalate. Harvard T.H. Chan SPH measured this directly.
What's the oxalate content of Currants?
Quick math: 1 cup of Currants = 22 mg oxalate. 100g = 20 mg. Both numbers come from Harvard's latest lab measurements. Not AI, not a database, actual lab work.
Is Currants a high-oxalate food?
It's low. 22 mg per 1 cup is well under the 25 mg danger line. Currants is not the food you need to worry about.
What are the best low-oxalate alternatives to Currants?
There are almost always safer swaps in the same food family. For Currants, check the related foods section below — the green-marked ones are your best bets. All verified by Harvard (2024).
How reliable is the data for Currants?
Oxalate: very reliable (Harvard 2024 lab measurement). Other nutrients: still being matched to USDA data. The oxalate figure is what matters for a kidney stone decision, and that one's solid.