Source: United States Department of Agriculture, Human Nutrition Information Service, Agriculture Handbook Number 8-11, "Composition of Foods: Vegetables and Vegetable Products." Revised August 1984. These are values representative for vegetables collected from across the country; precise values will vary somewhat between regions.

Raw Vegetable	Oxalate content, grams per 100 gram serving
Asparagus	0.13
Snap beans	0.36
Beet greens	0.61
Broccoli	0.19
Carrots	0.50
Cauliflower	0.15
Celery	0.19
Chives	1.48
Collard Greens	0.45
Coriander (cilantro)	0.01
Endive	0.11
Kale	0.02
Lettuce	0.33
Parsley	1.70
Peas	0.05
Purslane	1.31
Spinach	0.97
Turnips	0.21
Turnip Greens	0.05
Watercress	0.31

Hay Water Treats Pellets
Pellet Brands Vegetables Commercial Treats

Oxalate content of Raw Vegetables