Carrot: oxalate content (26.00 mg/100 g)
26.00 mg/100 g
Reported range 4.90–49.00 mg per 100 g. Concentrations vary with ripeness, storage and processing, so a single figure would be misleading.
By portion
| Portion | Grams | Oxalate |
|---|---|---|
| 1 medium | 61 g | 15.86 mg |
| 1 serving | 100 g | 26.00 mg |
Source
“Carrot Daucus carota — Raw: total 29, soluble 24 (mg/100 g FW)”
“Carrot Daucus carota — boiled: total 12, soluble 7 (mg/100 g FW)”
“Carrot Daucus carota — Raw: total 49, soluble 28 (mg/100 g FW)”
“Carrot Daucus carota — boiled: total 26, soluble 14 (mg/100 g FW)”
“Carrot Daucus carota — Raw: total 16.4, soluble 16.2 (mg/100 g FW)”
“Carrot Daucus carota — Raw: total 17.8, soluble 9.0 (mg/100 g FW)”
“Carrot Daucus carota — Boiled: total 4.9, soluble 2.3 (mg/100 g FW)”
“Carrot Daucus carota — Raw: total 35.6, soluble 22.6 (mg/100 g FW)”
“Carrot Daucus carota — boiled: total 32.3, soluble 19.3 (mg/100 g FW)”
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.