broad beans
Legumes/Pulses
Is broad beans high in oxalates?
Is broad beans high or low in oxalates? See its exact rating, how much counts as a portion, and its FODMAP, salicylate, oxalate and diet compatibility in one place.
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Sensitivity notes
Why oxalates food checker matters
Oxalates are compounds found in many plant foods that can bind with calcium to form crystals. High oxalate intake may contribute to kidney stones in susceptible individuals and can cause other symptoms in those with oxalate sensitivity.
- Stay well-hydrated to help prevent oxalate crystal formation
- Pair high-oxalate foods with calcium-rich foods to bind oxalates
- Cooking and boiling can reduce oxalate content in some foods
- Spread oxalate intake throughout the day rather than one large dose
- Consider probiotics - some gut bacteria break down oxalates
Sensitivities
What broad beans contains
FODMAPs
Histamine & Amines
Plant compounds
Irritants
Additives
Allergens
Diet fit
Where broad beans fits
Therapeutic diets
Lifestyle diets
Religious diets
What to know about broad beans
Broad beans are the fresh podded bean of British and Mediterranean cooking, the ones you pod from the fuzzy jacket and often double-pod again to slip off the grey skin. Culinary care aside, they are one of the highest-FODMAP legumes there is: top-of-scale for total FODMAPs, high in fructans and highest for galacto-oligosaccharides (GOS). That double load of two fermentable fibres is why even a small serving of fresh broad beans can bloat a sensitive gut.
Watch for
- Highest galacto-oligosaccharides (GOS) rating and high in fructans, two FODMAPs at once, so broad beans are among the gassiest legumes for a sensitive gut
- Top-of-scale for total FODMAPs; portion size matters and there is little tolerated serving for IBS
- Moderately high in lectins, so broad beans should be cooked well rather than eaten raw
- Poor for SIBO management given the combined fructan and GOS fermentation
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Oxalates Guide
Everything you need to know about oxalates sensitivity and smart food choices.
Oxalates are compounds found in many plant foods that can bind with calcium to form crystals. High oxalate intake may contribute to kidney stones in susceptible individuals and can cause other symptoms in those with oxalate sensitivity.
Sensitivity varies widely. What triggers one person may be fine for another. Track your reactions to find your personal threshold.
These foods are generally well-tolerated for Oxalates sensitivity:
View all safe options
These foods have moderate levels and may be tolerated in small amounts:
These foods are high in oxalates and may trigger symptoms:
View full list
If you're sensitive to Oxalates, consider these strategies:
- 1Stay well-hydrated to help prevent oxalate crystal formation
- 2Pair high-oxalate foods with calcium-rich foods to bind oxalates
- 3Cooking and boiling can reduce oxalate content in some foods
- 4Spread oxalate intake throughout the day rather than one large dose
- 5Consider probiotics - some gut bacteria break down oxalates
Pro tip: Keep a food diary to track your reactions. The Triggerbites app makes this easy with automatic pattern detection.
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Get the AppFAQ
Is broad beans high in Oxalates?
Oxalates: moderate signal - portion size matters.
Can I still eat broad beans if I'm sensitive to Oxalates?
Try smaller portions and space it out.
What else should I check?
Check FODMAPs, GOS, and AIP next for a fuller picture.