🎃 Squash & Gourd
Squash, pumpkin, and gourd vegetables. Based on Harvard T.H. Chan SPH oxalate data (2024).
22 foods in this collection
Squash and gourd varieties — zucchini, yellow squash, pumpkin, and the winter squashes — are among the safest vegetables in the database, with most measuring under 10 mg of oxalate per serving. Zucchini in particular is a near-zero-oxalate staple that works in any stone diet. Pumpkin sits slightly higher but remains low. The practical value of this group is volume: it lets patients eat generous vegetable portions without watching the oxalate column.
🍽️ Foods in This Collection
❓ Frequently Asked Questions
How many foods are in the Squash & Gourd category?
There are 22 foods in the Squash & Gourd 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.
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.