Safety: Legumes, Beans, Lima, dried & boiled or canned
mg oxalate
per serving
Serving: 1/2 cup (109 g)
Verdict: 🟢 Safe
Per 100g: 3 mg
Data: Harvard T.H. Chan SPH (2024)
In practical terms, Legumes, Beans, Lima, dried & boiled or canned is a low-risk food for kidney stone patients. Its 3 mg oxalate per serving stays under the 25 mg line, so it can appear in your regular rotation without extra calculation. As always, staying hydrated and getting dietary calcium supports stone prevention.
Among legumes, Legumes, Beans, Lima, dried & boiled or canned sits well below the category average of 20 mg. For context, 44 out of 60 legumes (73%) are rated 🟢 Safe (under 25 mg oxalate/serving). The average legumes in our database has 20 mg oxalate per serving — which means Legumes, Beans, Lima, dried & boiled or canned is 85% below the category norm. Within its specific category, Legumes, Beans, Lima, dried & boiled or canned ranks among the lower-oxalate options. 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 legumes rated Safe to compare within the same verdict level.
Why does the safe threshold matter?
The 25 mg cutoff comes from clinical guidance for stone formers. Below it, a food's oxalate contribution is small enough not to move the needle for most patients. Harvard's 2024 lab data sits behind these figures — direct measurements, not estimates. For context, Legumes, Beans, Lima, dried & boiled or canned measures 3 mg per 1/2 cup, rated Safe.
Can I eat this food every day?
Daily eating is fine for Safe foods (under 25 mg/serving). For Caution or Avoid foods, spread them out and alternate with low-oxalate picks. The idea is keeping your weekly oxalate load manageable, not eliminating any single food. Legumes, Beans, Lima, dried & boiled or canned comes in at 3 mg oxalate per 1/2 cup (Safe) in the measured database.
Where does the oxalate data come from?
Harvard T.H. Chan School of Public Health (2024) via the OHF database. These are direct laboratory measurements — the most reliable oxalate data available for food. For context, Legumes, Beans, Lima, dried & boiled or canned measures 3 mg per 1/2 cup, rated Safe.
Should I also check sodium and calcium?
Yes — oxalate alone doesn't decide stone risk. Sodium pushes more calcium into urine, and calcium from food (not supplements) helps bind oxalate during digestion. The main food page covers sodium and calcium alongside oxalate. For context, Legumes, Beans, Lima, dried & boiled or canned measures 3 mg per 1/2 cup, rated Safe.