Safety: Legumes, Peas, Split Peas, Yellow or Green, boiled
mg oxalate
per serving
Serving: 1/2 cup (98 g)
Verdict: 🟢 Safe
Per 100g: 5 mg
Data: Harvard T.H. Chan SPH (2024)
In practical terms, Legumes, Peas, Split Peas, Yellow or Green, boiled is a low-risk food for kidney stone patients. Its 4 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, Peas, Split Peas, Yellow or Green, boiled 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, Peas, Split Peas, Yellow or Green, boiled is 80% below the category norm. Within its specific category, Legumes, Peas, Split Peas, Yellow or Green, boiled 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 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. Applied to Legumes, Peas, Split Peas, Yellow or Green, boiled: 4 mg oxalate per 1/2 cup — Safe per Harvard (2024).
Can I eat this food every day?
If it's in the Safe zone (under 25 mg/serving), yes — it can be a regular part of your diet. For Caution or Avoid foods, frequency matters. Rotate them with lower-oxalate options throughout the week. For Legumes, Peas, Split Peas, Yellow or Green, boiled, the measured oxalate value is 4 mg per 1/2 cup (Safe).
Where does the oxalate data come from?
The numbers come from Harvard T.H. Chan SPH's 2024 laboratory measurements, published through the OHF database. Direct lab analysis, which is why they're treated as the reference values for food oxalate. For Legumes, Peas, Split Peas, Yellow or Green, boiled, the measured oxalate value is 4 mg per 1/2 cup (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. Legumes, Peas, Split Peas, Yellow or Green, boiled comes in at 4 mg oxalate per 1/2 cup (Safe) in the measured database.