🫘 Legumes
Browse legumes, beans, and lentils. Based on Harvard T.H. Chan SPH oxalate data (2024).
60 foods in this collection
Legumes occupy a middle ground: they are a valuable plant protein, but several carry moderate oxalate, and the form changes the number significantly. A half-cup of cooked chickpeas or lentils sits in the low-to-moderate range, while whole soybeans measure higher; tofu, by contrast, is one of the lowest-oxalate protein sources in the database. Because legumes matter for plant-based diets, the stone-aware approach is portion control plus preparation: boiling and discarding the cooking water helps, and pairing beans with a calcium-rich food at the same meal is the standard safeguard.
🍽️ Foods in This Collection
❓ Frequently Asked Questions
How many foods are in the Legumes category?
There are 60 foods in the Legumes collection in our database, all with oxalate data from Harvard T.H. Chan SPH (2024).
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.
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.
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.