Oxalate content of legumes, nuts and grain-based flours

• Date posted:  01/01/2005 
• Posted In:
• Almonds,
• Cashews,
• Hazelnuts,
• Macadamias,
• Mixed Nuts,
• Pecans,
• Pine Nuts,
• Pistachios,
• Walnuts,
• Nutrient and Bioactive Composition,

Chai, W., M. Liebman, 2005. Oxalate content of legumes, nuts and grain-based flours. Journal of Food Composition and Analysis. 18:723-29.

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.