pea shoots
Vegetables
Is pea shoots high in oxalates?
Find out whether pea shoots is high or low in oxalates, see its exact rating, and check its FODMAP, salicylate, oxalate and diet compatibility all 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
Triggers
Diets
Serving size, prep, and portion notes for pea shoots
Pea shoots are the tender tips, curling tendrils and young leaves of the garden pea, and the question worth answering about them is whether the pea brings its baggage along. It does not. Green peas grade high for FODMAPs and high for galacto-oligosaccharides, the family of sugars that makes legumes hard work, but those oligosaccharides accumulate in the maturing seed as a storage reserve. The growing shoot never builds them. Pea shoots come out clean on every trigger we grade, including FODMAPs, GOS, histamine, histamine liberation, salicylate, oxalate, nickel, glutamate, sulfite, gluten and nightshade. That combination is rare enough that they are one of the leaves worth keeping in rotation when everything else is on trial.
Watch for
A clean FODMAP grade is not the same as an allergy pass. The shoot is still Pisum sativum, so anyone with a true IgE pea allergy is reacting to pea protein and the leaf is the same plant / What is sold as snow pea shoots is a different entry with a heavier profile, so check whether you bought bare tendrils or shoots with immature pods still attached / Restaurant pea shoots are almost always stir fried hard with garlic, and often finished with oyster sauce or a stock base, which is where any fructan or free glutamate load in the dish comes from / They are picked young and wilt within a couple of days, so they turn slimy fast in a warm fridge drawer and are worth using the day you buy them
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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 pea shoots high in Oxalates?
Oxalates: low signal for most people.
Can I still eat pea shoots if I'm sensitive to Oxalates?
Usually fine in normal portions.
What else should I check?
Check Histamine, Histamine Liberators, and FODMAPs next for a fuller picture.