Acute Oxalate Nephropathy Caused by Excessive Vegetable Juicing and Concomitant Volume Depletion

Table 1

Subject’s estimated daily oxalate intake (food item/serving size/amount of oxalate).

Ingredients with the highest oxalate content included in the daily vegetable juicing regimen
Food item	Estimated quantity (serving size)	Oxalate content
Raw baby spinach leaves	2 cups	1312 mg
Swiss chard	1 cup	347 mg
Asparagus	4–8 spears	6–12 mg
Beets	1 cup	152 mg
Parsnips	½ cup	15 mg
Raspberries	½ cup	24 mg
		Estimated total = 1862 mg
Additional potential high-oxalate dietary sources (not consumed consistently by the patient)
Yams (pureed)	1-2 cups	28–56 mg
Cooked spinach	½-1 cup	755–1510 mg
Tofu	3.5 oz	13 mg
Pumpkin seeds	½ cup	19.5 mg