Flour — Low or High Oxalate?
mg oxalate
per serving
Serving: 1/4 cup (30 g)
Verdict: 🟡 Caution
Per 100g: 280 mg
Data: Harvard T.H. Chan SPH (2024)
What this means: Flour is rated Caution (🟡). At 84 mg oxalate per serving, Flour is in the moderate zone (25-99 mg). It's manageable with portion awareness — try smaller servings, less frequent consumption, and pairing with calcium-rich foods. Track total daily oxalate to stay under ~100 mg.
Among grains & pasta, Flour sits well above the category average of 14 mg. For context, 170 out of 201 grains & pasta (84%) are rated 🟢 Safe (under 25 mg oxalate/serving). The average grains & pasta in our database has 14 mg oxalate per serving — which means Flour is 505% above the category norm. Within its specific category, Flour ranks on the higher end for oxalate. This context matters because two 'Safe' foods can have very different oxalate levels — one might have 5 mg while another has 24 mg. Both are Safe, but the first gives you more dietary flexibility. Browse all grains & pasta rated Caution to compare within the same verdict level.
What's the difference between 'Low' and 'Safe'?
Low Oxalate means under 25 mg per serving — the same threshold as Safe. They're equivalent in practice. The verdict system uses Low/Moderate/High to describe oxalate categories and Safe/Caution/Avoid to recommend dietary action.
Can oxalate levels change with cooking?
Yes. Boiling and discarding water can reduce soluble oxalate by 30-50% in many vegetables. Check the food's main page or cooking-specific angle page for details on preparation effects.
Is 'Low Oxalate' the same as 'No Oxalate'?
No — almost all plant foods contain some oxalate. 'Low Oxalate' means under 25 mg per serving, which is considered safe for kidney stone patients. Only purified products like sugar, oil, and salt have near-zero oxalate.