Is Zucchini (Boiled) Safe for Kidney Stones? (Safe)
mg oxalate
per serving
Serving: 1 cup sliced (180 g)
Verdict: 🟢 Safe
Per 100g: 0.6 mg
Data: Harvard T.H. Chan SPH (2024)
Here's the takeaway: Zucchini (Boiled) earns a Safe rating (🟢) at 1 mg oxalate per serving. Being under 25 mg means it fits comfortably in everyday eating. Keep your usual habits — adequate fluids and calcium in meals — and Zucchini (Boiled) poses no special concern.
Putting Zucchini (Boiled) in context: it lands well below 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 Zucchini (Boiled) runs 97% below that baseline. That places it among the lower-oxalate options 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 Safe for a full side-by-side.
Why does the safe threshold matter?
The 25 mg line is the reference point clinicians use to separate everyday foods from ones that need caution. Every value on this page traces back to Harvard's 2024 lab analysis, so the threshold is applied to measured data rather than estimates. For context, Zucchini (Boiled) measures 1 mg per 1 cup sliced, rated Safe.
Can I eat this food every day?
For Safe foods (under 25 mg/serving), daily use is generally fine. Caution and Avoid foods work better as occasional items — rotate them with safer options so no single high-oxalate food becomes a habit. Zucchini (Boiled) comes in at 1 mg oxalate per 1 cup sliced (Safe) in the measured database.
Where does the oxalate data come from?
Every oxalate figure is sourced from Harvard T.H. Chan SPH (2024), distributed via the OHF database. The values come from actual lab measurements of the foods — not from database averages or estimates. Zucchini (Boiled) comes in at 1 mg oxalate per 1 cup sliced (Safe) in the measured database.
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. Zucchini (Boiled) comes in at 1 mg oxalate per 1 cup sliced (Safe) in the measured database.