Dietary Changes to Prevent Calcium Oxalate Stones
Dietary Changes Title To of Prevent article isCalcium VEGETABLES Low Oxalate Medium Oxalate High Oxalate Acorn squash Asparagus Beets - tops, roots, greens Oxalate Stonespositioned here Alfalfa sprouts Artichokes Celery SUB TITLE POSITIONED HERE Cabbage, white Brussels sprouts Collards Cauliflower Broccoli Dandelion greens Cucumbers, peeled Carrots Eggplant reen peas, frozen orn (sweet, white, or yellow) scarole G C E Lettuce, iceberg (1/2 cup) Cucumber (1 medium) Green beans, snap, pod, runner Mung bean sprouts Garlic Kale Pepper, red Green beans, snap, or runner Leeks Turnips, roots beans (high) Okra Zucchini squash Kohlrabi Parsley Lettuce Parsnips butter Peppers, green okeweed iceberg (1 cup) P Mushrooms Popcorn (4 cups, popped) (Orville Food Mg oxalate/100g Mustard greens Redenbacher) Potatoes Onions Potatoes, sweet Rhubarb 600-1235 eppers, green (1/2 medium) umpkin P P Spinach 600-970 Potato chips (50) (Wise Original) Rhubarb Potatoes, white, russet, Idaho Rutabagas Beetroot 870 (1/3 cup) (high) Sorrel Almond 500 Potato salad (1/4 cup) Spinach Tofu 140-280 Radishes Squash, yellow, summer Pecans 202 Snow peas Swiss chard Peanuts 187 Tomato, fresh Tomato sauce, canned Tomato sauce, canned (1/4 cup) Turnip greens Okra 146 Vegetable beef soup Watercress Chocolate 117 (Campbell's) Yams Collard greens 74 Watercress Pesticides Sweet Potato 56 LEGUMES, NUTS, AND SEEDS Low Oxalate Medium Oxalate High Oxalate GRAINS oconut ashews eans, green, waxed, dried C C B Low Oxalate Medium Oxalate High Oxalate Lentils Garbanzo beans, canned (1/4 Baked
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