How Much Oxalate Is in Peppers (New Mexican or Anaheim)?
mg oxalate
per serving
Serving: 1/2 cup, sliced (46 g)
Verdict: 🟢 Safe
Per 100g: 48 mg
Data: Harvard T.H. Chan SPH (2024)
Here's the takeaway: Peppers (New Mexican or Anaheim) earns a Safe rating (🟢) at 22 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 Peppers (New Mexican or Anaheim) poses no special concern.
Putting Peppers (New Mexican or Anaheim) in context: it lands 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 Peppers (New Mexican or Anaheim) runs 19% below that baseline. That places it near the middle of the pack 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 oxalate per 100g matter?
Normalizing to 100 grams removes serving-size differences, so you can judge which food is genuinely denser in oxalate. It matters most when you eat a bigger or smaller portion than the listed serving. Applied to Peppers (New Mexican or Anaheim): 22 mg oxalate per 1/2 cup, sliced — Safe per Harvard (2024).
How accurate is the oxalate measurement?
These values come from Harvard's 2024 ion-chromatography analysis — the gold-standard method for oxalate. Real measured data rather than estimates. Sample-to-sample variation exists, but no published source is more dependable for food oxalate. Peppers (New Mexican or Anaheim) comes in at 22 mg oxalate per 1/2 cup, sliced (Safe) in the measured database.
How does this compare to other foods?
The ratings split at 25 mg (Safe) and 100 mg (Avoid), with 25-99 mg in the Caution band. For context against similar foods, the category pages on OxalateWatch rank every item in that group by oxalate. Peppers (New Mexican or Anaheim) comes in at 22 mg oxalate per 1/2 cup, sliced (Safe) in the measured database.