How Much Oxalate Is in Legumes, Beans, Butter, boiled?
mg oxalate
per serving
Serving: 1/2 cup (78 g)
Verdict: 🟢 Safe
Per 100g: 3 mg
Data: Harvard T.H. Chan SPH (2024)
Here's the takeaway: Legumes, Beans, Butter, boiled earns a Safe rating (🟢) at 2 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 Legumes, Beans, Butter, boiled poses no special concern.
Putting Legumes, Beans, Butter, boiled in context: it lands well below the category average of 20 mg. In the database, 73% of legumes (44 of 60) fall in the 🟢 Safe group (under 25 mg oxalate/serving). The typical legumes here averages 20 mg oxalate per serving, so Legumes, Beans, Butter, boiled runs 90% 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 legumes rated Safe 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. Legumes, Beans, Butter, boiled comes in at 2 mg oxalate per 1/2 cup (Safe) in the measured database.
How accurate is the oxalate measurement?
The measurements use ion chromatography, the accepted reference method for oxalate. That means real lab values for each food rather than inferred numbers. Some natural variation exists between samples, but this is the strongest published data set. Legumes, Beans, Butter, boiled comes in at 2 mg oxalate per 1/2 cup (Safe) in the measured database.
How does this compare to other foods?
Anything under 25 mg per serving is Safe; 25-99 mg is Caution; 100 mg or more is Avoid. The category pages on OxalateWatch list foods side by side, so you can see where this one ranks. Applied to Legumes, Beans, Butter, boiled: 2 mg oxalate per 1/2 cup — Safe per Harvard (2024).