🫐 Berries
Berries and small fruits. Based on Harvard T.H. Chan SPH oxalate data (2024).
6 foods in this collection
Berries are the oxalate exception among fruits: strawberries, raspberries, blackberries, and blueberries all carry more oxalate than most other fruit, sitting in the low-to-moderate range rather than near zero. They are not off-limits — a portioned serving with calcium-rich yogurt is a classic safe pairing — but they should not be treated as unlimited. Dried berries and berry-based smoothie powders concentrate the load further and deserve the most caution.
🍽️ Foods in This Collection
❓ Frequently Asked Questions
How many foods are in the Berries category?
There are 6 foods in the Berries collection in our database, all with oxalate data from Harvard T.H. Chan SPH (2024).
Which foods in this category should I avoid?
Scan for the 🔴 markers below. These are the high-oxalate foods in this category. But keep in mind — one high-oxalate food doesn't mean the whole category is off-limits.
How should I prepare these foods?
Preparation method matters. Boiling and draining can reduce oxalate in many vegetables. Steaming and roasting have less effect. Check individual food pages for specific tips.
What's the lowest-oxalate option in this category?
Browse the list below — the cards show oxalate per serving for each food. Safe foods (🟢) are your best bets.