Case Report
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 |
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