Oxalate content of legumes, nuts, and grain-based flours

Weiwen Chai, Michael Liebman

Research output: Contribution to journalArticlepeer-review

54 Scopus citations


About 75% of all kidney stones are composed primarily of calcium oxalate and hyperoxaluria is a primary risk factor for this disorder. Since absorbed dietary oxalate can make a significant contribution to urinary oxalate levels, oxalate from legumes, nuts, and different types of grain-based flours was analyzed using both enzymatic and capillary electrophoresis (CE) methods. Total oxalate varied greatly among the legumes tested, ranging from 4 to 80 mg/100 g of cooked weight. The range of total oxalate of the nuts tested was 42-469 mg/100 g. Total oxalate of analyzed flours ranged from 37 to 269 mg/100 g. The overall data suggested that most legumes, nuts, and flours are rich sources of oxalate.

Original languageEnglish (US)
Pages (from-to)723-729
Number of pages7
JournalJournal of Food Composition and Analysis
Issue number7
StatePublished - Nov 2005


  • Dietary oxalate
  • Flours
  • Kidney stones
  • Legumes
  • Nuts

ASJC Scopus subject areas

  • Food Science

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