🥕 Root Vegetables
Root vegetables and tubers. Based on Harvard T.H. Chan SPH oxalate data (2024).
55 foods in this collection
Root vegetables show one of the clearest preparation patterns in the database: raw and roasted forms can be moderate or high, while boiling and discarding the water lowers the oxalate load meaningfully. Beets are the classic example — roasted beetroot measures high, while boiled beets come down substantially. Potatoes sit low-to-moderate depending on variety, and sweet potatoes are modest at about 18 mg per serving. The practical rule for this group: peel, boil, and discard the water where possible, and portion the higher members carefully.
🍽️ Foods in This Collection
❓ Frequently Asked Questions
How many foods are in the Root Vegetables category?
There are 55 foods in the Root Vegetables 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.
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.
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.