Nitrate is found in high amounts in green leafy vegetables, beetroot, radish, rhubarb, and more.[1][2][3] See the table below for more information.
| NITRATE-RICH VEGETABLES | Nitrates (mg) | Total oxalate (mg) | Soluble oxalate (mg) | Vitamin K~1~ (μg) |
|---|---|---|---|---|
| Arugula/rocket | 362.4 | 7.1 | <0.5 | 108.6 |
| Turnip greens | 346.7 | 50 | — | 251 |
| Dill | 259 | 159 | 60 | 0 |
| Collard greens | 254.5 | 450 | — | 437.1 |
| Spinach | 248.5 | 656 | 542.6 | 482.9 |
| Swiss chard | 236.3 | 964 | 207.7 | 830 |
| Turnips | 217.4 | 210 | — | 0.1 |
| Rhubarb | 199.9 | 805 | 223 | 29.3 |
| Beetroot | 199.2 | 121 | 74.9 | 0.2 |
| Celery | 196.4 | 17.5 | <0.5 | 29.3 |
| Mustard greens | 187.5 | 128.7 | — | 257.5 |
| Radish | 177.3 | 9.2 | <0.5 | 1.3 |
| Lettuce | 168.9 | 13.6 | <0.5 | 126.3 |
| Watercress | 164 | 10 | <0.5 | 250 |
| Bok choy | 162 | 2 | — | 45.5 |
| Kale | 137.5 | 20 | — | 704.8 |
| Parsley | 130.47 | 136 | 76 | 1640 |
This table is composed of averages from multiple samples. Farming techniques, transport, storage conditions, and cooking methods can all greatly affect the actual nitrate and oxalate content of food.
References: Jackson et al. Nutr Res Rev. 2017.[4] ● Lidder and Webb. Br J Clin Pharmacol. 2013.[5] ● Griesenbeck et al. Nutr J. 2009.[6] ● Tamme et al. Food Addit Contam. 2006.[7] ● Siener et al. Food Chem. 2006. DOI:10.1016/j.foodchem.2005.05.059 ● Hönow and Hesse. Food Chem. 2002.[8] ● Santamaria et al. J. Sci. Food Agric. 1999.[9] ● Dr. Duke's Phytochemical and Ethnobotanical databases ● FoodData Central