Bean: oxalate content (73.30 mg/100 g)

73.30 mg/100 g

Reported range 13.90–547.90 mg per 100 g. Concentrations vary with ripeness, storage and processing, so a single figure would be misleading.

By portion

PortionGramsOxalate
1/2 cup90 g65.97 mg
1 serving100 g73.30 mg

Source

“Bean Phaseolus vulgaris — Preserved white: total 54.2, soluble 1.9 (mg/100 g FW)”
Oxalate in Foods: Extraction Conditions, Analytical Methods, Occurrence, and Health Implications (Foods 2023;12(17):3201) · 2023 · CC BY 4.0
“Bean Phaseolus vulgaris — White, seeds, dry: total 547.9, soluble 38.8 (mg/100 g FW)”
Oxalate in Foods: Extraction Conditions, Analytical Methods, Occurrence, and Health Implications (Foods 2023;12(17):3201) · 2023 · CC BY 4.0
“Bean Phaseolus vulgaris — White, raw: total 158, soluble 52 (mg/100 g FW)”
Oxalate in Foods: Extraction Conditions, Analytical Methods, Occurrence, and Health Implications (Foods 2023;12(17):3201) · 2023 · CC BY 4.0
“Bean Phaseolus vulgaris — boiled: total 47, soluble 12 (mg/100 g FW)”
Oxalate in Foods: Extraction Conditions, Analytical Methods, Occurrence, and Health Implications (Foods 2023;12(17):3201) · 2023 · CC BY 4.0
“Bean Phaseolus vulgaris — Red, raw: total 113, soluble 37 (mg/100 g FW)”
Oxalate in Foods: Extraction Conditions, Analytical Methods, Occurrence, and Health Implications (Foods 2023;12(17):3201) · 2023 · CC BY 4.0
“Bean Phaseolus vulgaris — boiled: total 72, soluble 22 (mg/100 g FW)”
Oxalate in Foods: Extraction Conditions, Analytical Methods, Occurrence, and Health Implications (Foods 2023;12(17):3201) · 2023 · CC BY 4.0
“Bean Phaseolus vulgaris — Quail, seeds, dry: total 176.7, soluble 16.9 (mg/100 g FW)”
Oxalate in Foods: Extraction Conditions, Analytical Methods, Occurrence, and Health Implications (Foods 2023;12(17):3201) · 2023 · CC BY 4.0
“Bean Phaseolus vulgaris — Red kidney, seeds, and raw: total 91, soluble 26 (mg/100 g FW)”
Oxalate in Foods: Extraction Conditions, Analytical Methods, Occurrence, and Health Implications (Foods 2023;12(17):3201) · 2023 · CC BY 4.0
“Bean Phaseolus vulgaris — boiled: total 32, soluble 10 (mg/100 g FW)”
Oxalate in Foods: Extraction Conditions, Analytical Methods, Occurrence, and Health Implications (Foods 2023;12(17):3201) · 2023 · CC BY 4.0
“Bean Phaseolus vulgaris — Red kidney: total 13.9, soluble 1.5 (mg/100 g FW)”
Oxalate in Foods: Extraction Conditions, Analytical Methods, Occurrence, and Health Implications (Foods 2023;12(17):3201) · 2023 · CC BY 4.0
“Bean Phaseolus vulgaris — Red kidney, seeds, dry: total 74.6, soluble 4.8 (mg/100 g FW)”
Oxalate in Foods: Extraction Conditions, Analytical Methods, Occurrence, and Health Implications (Foods 2023;12(17):3201) · 2023 · CC BY 4.0
“Bean Phaseolus vulgaris — Green, raw: total 65.2, soluble 8.4 (mg/100 g FW)”
Oxalate in Foods: Extraction Conditions, Analytical Methods, Occurrence, and Health Implications (Foods 2023;12(17):3201) · 2023 · CC BY 4.0

Food composition data, not medical advice. Reported tolerance thresholds vary widely between individuals, so a value being high here does not mean you will react to it.