Low Oxalate Foods

Delicious, Nutritious, and V-e-r-y Low Oxalate Foods

The following are ultra-low oxalate foods available on a low oxalate diet.

Meat: All fresh and frozen meats: beef, pork, chicken, turkey; fish and seafood such as flounder, salmon, tuna, shrimp, scallops; and eggs. (Avoid cured meats.)

Dairy: Dairy products made with cow’s and goat’s milk, including buttermilk, skim milk, 1% and 2% milk, whole milk; butter; all cheeses, including cheddar, feta, farmer, goat, mozzarella, Parmesan; sour cream, whipping cream, half & half; yogurt, plain, or with low oxalate fruit.

Fruits: Apples, avocados, cherries, cranberries, melons (cantaloupe, honeydew, watermelon), seedless grapes (red and green), peaches, plums.

Vegetables: Asparagus, broccoli, cauliflower, cucumbers; iceberg and Romaine lettuce; radishes, mushrooms, onions (yellow and white); squash (zucchini, acorn, and yellow); red sweet peppers, turnips (root), water chestnuts.

Beverages: Spring and filtered water, chamomille tea, ginger ale, beer, apple juice, apple cider.

Chocolate: White chocolate.

Grains: White and wild rice; barley.

Herbs and Spices: Basil, cilantro, mustard, nutmeg, white pepper, saffron, tarragon, vanilla, salt.

Condiments: Mustard, mayonnaise, vinegar.

Nuts, Peas and Seeds: Coconut; black-eyed peas, green peas, and yellow split peas; flax seeds.

Fats and Oils: All vegetable oils, including olive, canola, safflower, soy; margarine.

Sweets and Sweeteners: Sugar (white), maple syrup, corn syrup, honey.

*Reprinted from The VP Foundation Newsletter, Number 28, April 2007.

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