Is mulberry high in oxalates?

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Not zero, just low. Mulberry holds essentially no histamine of its own at A, but grades B as a liberator, so a very large portion is still a dose worth logging if histamine is the thing you are chasing. / Nickel B is the grade people miss. It is minor for fresh fruit and more relevant in the dried form, which is how mulberry is usually sold and which stacks with the nuts and seeds that dominate a nickel-restricted diet. / Dried mulberries are a different food from fresh. Drying removes most of the water and leaves the sugars behind, so the B grade for excess fructose describes fresh fruit and understates a handful of dried white mulberries. / Mulberries are structurally fragile, crush under their own weight and stain everything they touch, which is why supermarkets sell them dried or frozen and almost never fresh. Fruit that has travelled warm and soft starts to ferment, and fermentation is where a low-histamine fruit stops being one. / White, red and black mulberry taste very different. White is mild and honeyed with almost no acidity, black is the intense tart-sweet one, red sits between them. The trigger grades on this page do not split by species, so treat them as one profile until your own log says otherwise.