Oxalate <25 mg/serving
Oxalate 25-99 mg/serving
Oxalate ≥100 mg/serving
📊 Nutrition at a Glance
📏 Oxalate by Serving Size
| Serving | Weight | Oxalate | Verdict |
|---|---|---|---|
| 1/2 cup | 60 g | 263 mg | Avoid |
| 2 x 1/2 cup | 120 g | 526 mg | Avoid |
| ½ x 1/2 cup | 30 g | 131.5 mg | Avoid |
🏷️ Tags
🔴 See all Vegetables rated Avoid for kidney stones →
⚖️ Compare this food: · vs Broccoli · vs Cabbage →
🔗 Related Foods
🟢 Safe alternatives (recommended)
⚠️ Other foods in this category to watch
❓ Frequently Asked Questions
Can I eat Huazontle (Aztec broccoli) with kidney stones?
Straight talk: Huazontle (Aztec broccoli) is high in oxalate. 263 mg per 1/2 cup puts it firmly in the avoid zone (100+ mg). Kidney stone patients should limit this one. Harvard measured it, not us.
What's the oxalate content of Huazontle (Aztec broccoli)?
Quick math: 1/2 cup of Huazontle (Aztec broccoli) = 263 mg oxalate. 100g = 438 mg. Both numbers come from Harvard's latest lab measurements. Not AI, not a database, actual lab work.
Is Huazontle (Aztec broccoli) a high-oxalate food?
Yeah, it's high. 263 mg per 1/2 cup is way over the safe threshold. Huazontle (Aztec broccoli) belongs in the 'limit severely' column.
What can I eat instead of Huazontle (Aztec broccoli)?
Substitutes exist. The safe alternatives listed below are all low-oxalate foods in the same family as Huazontle (Aztec broccoli). Grab one of those and you dodge the oxalate while keeping similar flavors.
How much sodium does Huazontle (Aztec broccoli) have?
24 mg sodium per 100g in Huazontle (Aztec broccoli). Well under the 460 mg threshold. One less thing on your kidney stone checklist.
Can I eat Huazontle (Aztec broccoli) if I pair it with dairy?
Pairing strategy: eat Huazontle (Aztec broccoli) alongside a calcium source. The calcium-oxalate binding happens in your gut, not your kidneys. One less dose of oxalate hitting your bloodstream. Timing = same meal.
Does boiling Huazontle (Aztec broccoli) reduce the oxalate?
Cooking method changes the game. Boiling Huazontle (Aztec broccoli) and tossing the water = 30-50% less oxalate. Steaming barely touches it. Roasting does nothing. Raw preserves everything.