🥦 Cruciferous Vegetables
Cruciferous vegetables. Based on Harvard T.H. Chan SPH oxalate data (2024).
32 foods in this collection
Cruciferous vegetables — broccoli, cauliflower, cabbage, Brussels sprouts, kale, bok choy — mostly sit in the low-to-moderate oxalate range, which makes them a stone-friendly way to get vegetables. Kale is the standout at the lower end (about 3 mg per cup), while collard greens and mustard greens climb higher. The group also tolerates boiling well, and several members are listed with post-boiling values on the site. For patients who want the nutrient density of dark greens without the oxalate, this family is the sweet spot.
🍽️ Foods in This Collection
❓ Frequently Asked Questions
How many foods are in the Cruciferous Vegetables category?
There are 32 foods in the Cruciferous Vegetables collection in our database, all with oxalate data from Harvard T.H. Chan SPH (2024).
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.
Are these foods generally safe for kidney stones?
It depends on the specific food — even within a category, oxalate levels vary widely. Some are very safe, others need caution. Check individual food pages for specific numbers.
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.