How Much Oxalate Is in Onion & parmesan Spinach?
mg oxalate
per serving
Serving: (109 g)
Verdict: 🟡 Caution
Per 100g: 80.7 mg
Data: Harvard T.H. Chan SPH (2024)
The bottom line for Onion & parmesan Spinach: Caution (🟡) at 88 mg oxalate per serving. It's the middle of the road — usable, but with guardrails. Half portions, occasional frequency, calcium pairing, and watching your total daily intake keeps it workable.
Putting Onion & parmesan Spinach in context: it lands well above the category average of 27 mg. In the database, 80% of vegetables (219 of 271) fall in the 🟢 Safe group (under 25 mg oxalate/serving). The typical vegetables here averages 27 mg oxalate per serving, so Onion & parmesan Spinach runs 225% above that baseline. That places it on the higher end for oxalate in its category. Why this matters: the gap between two Safe foods can be wide — one may hold 5 mg oxalate while another sits at 24 mg. The lower one leaves more room in your day. See all vegetables rated Caution for a full side-by-side.
Why does oxalate per 100g matter?
Per-100g values put every food on the same scale, which is handy when serving sizes differ a lot between foods — or when your portion doesn't match the standard serving. It lets you compare apples to apples on oxalate density. For Onion & parmesan Spinach, the measured oxalate value is 88 mg per (Caution).
How accurate is the oxalate measurement?
Harvard's 2024 analysis used ion chromatography — the gold standard for oxalate measurement. These are direct lab values, not estimates or database calculations. Variability exists between samples, but this is the most reliable reference available. Onion & parmesan Spinach comes in at 88 mg oxalate per (Caution) in the measured database.
How does this compare to other foods?
Foods under 25 mg per serving are rated Safe. Foods between 25-99 mg are Caution. 100+ mg is Avoid. Check the food's category page on OxalateWatch to see how it compares to similar foods. For Onion & parmesan Spinach, the measured oxalate value is 88 mg per (Caution).