This table was originally published in Agriculture Handbook No. 8-11, Vegetables and Vegetable Products, 1984.
| Vegetable |
Oxalic acid
(g/100 g) |
| Amaranth |
1.09 |
| Asparagus |
.13 |
| Beans, snap |
.36 |
| Beet leaves |
.61 |
| Broccoli |
.19 |
| Brussels sprouts |
.36 |
| Cabbage |
.10 |
| Carrot |
.50 |
| Cassava |
1.26 |
| Cauliflower |
.15 |
| Celery |
.19 |
| Chicory |
.21 |
| Chives |
1.48 |
| Collards |
.45 |
| Coriander |
.01 |
| Corn, sweet |
.01 |
| Cucumbers |
.02 |
| Eggplant |
.19 |
| Endive |
.11 |
| Garlic |
.36 |
| Kale |
.02 |
| Lettuce |
.33 |
| Okra |
.05 |
| Onion |
.05 |
| Parsley |
1.70 |
| Parsnip |
.04 |
| Pea |
.05 |
| Pepper |
.04 |
| Potato |
.05 |
| Purslane |
1.31 |
| Radish |
.48 |
| Rutabaga |
.03 |
| Spinach |
.97 |
| Squash |
.02 |
| Sweet potato |
.24 |
| Tomato |
.05 |
| Turnip |
.21 |
| Turnip greens |
.05 |
| Watercress |
.31 |
