It's not correct that kale and broccoli is high in oxalate greens.LOW OXALATE GREENSMustard Greens (boiled)Cabbage (nappa, purple, green, savoy)Bok ChoyTurnip Greens (boiled)Dino/Lacinato/Tuscan Kale (boiled)Lettuce (Cornsalad, Iceberg, Bibb)Lettuce (Romaine, Butter, Boston)Broccoli Rabe/RapiniCollard GreensCreasy/American Cress (boiled)Pea GreensWater Cress(raw or boiled)KohlrabiBroccoli (raw or boiled)MEDIUM OXALATE GREENSCollard greens(boiled or steamed)Belgian endive or chicoryGrape leavesBroccoli Rabe/Rapini(steamed)Dandelion Greens(raw or boiled)Mustard greens (steamed)Turnip greens(steamed)Curly KaleGreen onion (green part)ShallotsBroccoli steamedFennel(raw or boiled)Brussels sprouts ( steamed or boiled)
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