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. Legumes, Peas, Split Peas, Yellow or Green, boiled measures 4 mg per standard serving, in the middle of the family range — check the form you actually eat rather than the base name. Related forms in this family: Legumes, Peas, Black-eyed Peas, canned (3 mg), Legumes, Beans, Mung, dried, boiled (5 mg), Legumes, Beans, Lima, dried & boiled or canned (3 mg).
📏 Oxalate by Serving Size
| Serving | Weight | Oxalate | Verdict |
|---|---|---|---|
| 1/2 cup | 98 g | 4 mg | Low Oxalate |
| 2 x 1/2 cup | 196 g | 8 mg | Low Oxalate |
| ½ x 1/2 cup | 49 g | 2 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 Legumes if I have kidney stones?
It's fine. Legumes has 4 mg of oxalate per 1/2 cup. That's low enough that kidney stone patients don't really need to worry about it. Harvard did the measuring, not us.
What's the oxalate content of Legumes?
Quick math: 1/2 cup of Legumes = 4 mg oxalate. 100g = 5 mg. Both numbers come from Harvard's latest lab measurements. Not AI, not a database, actual lab work.
Is Legumes a high-oxalate food?
Nope. Legumes is a low-oxalate food — just 4 mg per 1/2 cup. Well under the 25 mg cutoff. You're in the clear with this one.
What can I eat instead of Legumes?
The easiest move: swap Legumes for any 🟢 Safe food in the related foods grid. They're all under 25 mg per serving and verified by Harvard's 2024 data. Problem solved.
How much sodium does Legumes have?
Sodium's not the issue here. Legumes has 5 mg per 100g — comfortably low. No need to worry about salt pushing extra calcium into your urine with this food.