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 Cashew Nuts (Cashew 2) at 72 mg per serving, in the middle of the family range. Related forms in this family: Cashew Nuts (Cashew) (63 mg), Almond Nuts (107 mg), Pine Nuts (54 mg).
📏 Oxalate by Serving Size
| Serving | Weight | Oxalate | Verdict |
|---|---|---|---|
| 1/4 cup | 29 g | 72 mg | Moderate Oxalate |
| 2 x 1/4 cup | 58 g | 144 mg | High Oxalate |
| ½ x 1/4 cup | 14 g | 36 mg | Moderate Oxalate |
🏷️ Tags
🟡 See all Nuts & Seeds rated Caution for kidney stones →
🔗 Related Foods
🟢 Safe alternatives (recommended)
⚠️ Other foods in this category to watch
❓ Frequently Asked Questions
Should I avoid Nuts if I have kidney stones?
It's not off-limits, but keep an eye on portions. Nuts has 72 mg oxalate per 1/4 cup — that's in the caution zone (25-99 mg). Eat it, just don't make it a daily thing.
How much oxalate is in Nuts?
Here are the numbers: 72 mg oxalate in one 1/4 cup of Nuts (29g). Per 100 grams, that's 249 mg. Harvard T.H. Chan SPH did the lab work (2024) — these aren't database guesses.
Is Nuts high in oxalates?
It's in the moderate range. 72 mg per 1/4 cup sits between safe and high-risk. Manageable if you watch how much you eat.
What can I eat instead of Nuts?
Look at the 'Safe Alternatives' section right below this FAQ. Those foods are all under 25 mg oxalate per serving and in the same category as Nuts. Pick from those.
How much Nuts is safe to eat?
The portion math: 1/4 cup = 72 mg oxalate. Half serving = ~36 mg. With a 100 mg daily oxalate target, 72 mg from one food eats a big chunk of your budget. Go smaller.
How much sodium does Nuts have?
Low sodium: 4 mg/100g. That's a non-issue for kidney stones. Just don't undo it by drowning it in salt during cooking.