Are canned artichokes high in oxalates?

December 23, 2025 •

3 min read

According to several dietary resources, artichokes are generally considered low to moderate in oxalate content. This often-asked question, "Are canned artichokes high in oxalates?", is important for those managing specific health conditions, but the answer is more nuanced than a simple 'yes' or 'no'.

Quick Summary

This article explores the oxalate levels found in canned artichokes, contrasting them with fresh versions. It details what oxalates are and provides guidance on incorporating artichokes into a low-oxalate diet. Key nutritional facts and potential health considerations are also discussed for informed dietary choices.

Key Points

Oxalate Levels: Canned artichokes are not high in oxalates; they are generally considered low to moderate, similar to fresh artichokes.
Kidney Stones: Individuals with a history of calcium oxalate kidney stones should monitor their overall oxalate intake, but artichokes are not typically a primary concern.
Nutritional Benefits: Artichokes are a good source of fiber, antioxidants, and nutrients like Vitamin K, contributing positively to a balanced diet.
Rinsing Reduces Sodium: A key consideration for canned artichokes is their sodium content, which can be significantly reduced by rinsing before consumption.
Pairing Food: Combining oxalate-containing foods with a calcium source can help prevent oxalate absorption in the body.
Consult a Professional: For those on restricted diets, it's always best to consult a healthcare provider for personalized dietary advice regarding oxalate intake.

Understanding Oxalates in Your Diet

Oxalates, or oxalic acid, are natural compounds found in many plants, including fruits, vegetables, and nuts. When consumed, oxalates can bind with minerals like calcium to form calcium oxalate, which is the most common component of kidney stones. For this reason, individuals with a history of kidney stones are often advised to follow a low-oxalate diet. However, for most people, moderate consumption of oxalate-containing foods is not a concern, as oxalates are simply excreted from the body.

Fresh vs. Canned Artichoke Oxalate Levels

The oxalate content of a food can vary depending on its preparation and source. This is particularly true for canned vegetables. While some sources classify artichokes as having a low oxalate content, others place them in the moderate category. This discrepancy can arise from differing measurement methods, serving sizes, and the specific parts of the artichoke analyzed. Importantly, the canning process itself does not significantly alter the inherent oxalate levels of the vegetable. The main difference lies in how people consume the final product. Canned artichoke hearts, for example, have a specific measured oxalate content that is generally on the lower end of the spectrum for vegetables.

How to Minimize Oxalate Intake from Canned Artichokes

For those on a restricted diet, a few simple steps can help further reduce any potential oxalate load from canned artichokes:

Rinsing: Rinsing canned artichoke hearts thoroughly under running water can help wash away some of the surface oxalates that may have leached into the brine during storage. This practice is also excellent for reducing the typically high sodium content found in canned goods.
Pairing with Calcium: Consuming calcium-rich foods alongside artichokes can help bind oxalates in the digestive tract before they can be absorbed by the body. Pairing artichoke hearts with a cheese sauce or including them in a pasta dish with a creamy, calcium-rich sauce is one effective method.
Moderation is Key: As with any food, eating canned artichokes in moderation is a sensible approach for those concerned about oxalate intake. Integrating a variety of vegetables into your diet prevents over-relying on a single source and helps maintain nutritional balance.

Artichoke Oxalate Content Comparison


Food Item	Oxalate Level (per 100g)	Classification	Notes
Fresh Artichoke	approx. 7 mg	Low to Moderate	Content can vary slightly by size.
Canned Artichoke Hearts	Similar to fresh	Low to Moderate	Content is comparable to fresh. May contain higher sodium.
Spinach (Raw)	600-750 mg	High	One of the highest oxalate-containing foods.
Rhubarb	500-1000 mg	Very High	Contains extremely high levels of oxalate.
Sweet Potato	approx. 40 mg	Moderate	Levels are higher than artichokes but not excessively high.
Carrot	approx. 7-10 mg	Low to Moderate	Comparable oxalate levels to artichokes.

Nutritional Benefits of Artichokes

Beyond their oxalate content, artichokes offer a wealth of health benefits. They are a great source of fiber, which aids digestion and promotes gut health. Artichokes are also rich in antioxidants and important nutrients like Vitamin K and potassium. The fiber content helps support healthy cholesterol levels and contributes to a feeling of fullness, which can be beneficial for weight management.

Who Should Be Mindful of Artichoke Oxalate Levels?

While most people can enjoy canned artichokes without concern, certain individuals should pay closer attention to their oxalate intake. This primarily includes those with a personal or family history of calcium oxalate kidney stones. For these individuals, a doctor or registered dietitian may recommend a specific low-oxalate diet. Additionally, people with certain kidney diseases may need to monitor their intake. It is crucial to consult a healthcare professional for personalized dietary advice rather than attempting to self-diagnose or self-treat. They can provide recommendations tailored to your specific health needs and medical history.

Conclusion: Canned Artichokes and Your Diet

Ultimately, the answer to "Are canned artichokes high in oxalates?" is no, they are not. They are generally considered low to moderate in oxalate content, with levels comparable to fresh artichokes. While individuals prone to kidney stones should monitor their intake, canned artichokes can be a healthy and convenient addition to a balanced diet for most people. Their rich nutritional profile, including high fiber and essential vitamins, makes them a valuable vegetable. For those with specific dietary restrictions, simple steps like rinsing and mindful portion sizes can further mitigate any concerns. For reliable information on managing a low-oxalate diet, authoritative sources are best.

Optional Outbound Link

For those interested in learning more about managing kidney stone risk, the National Institutes of Health (NIH) provides valuable information on dietary factors: PMC10486698/

Frequently Asked Questions

No, the oxalate content of artichokes does not significantly change during the canning process. Both fresh and canned artichokes are generally considered low to moderate in oxalates.

For most people with kidney stone history, moderate consumption of canned artichokes is acceptable. However, those on a strict low-oxalate diet should consult a doctor or registered dietitian for specific recommendations.

To reduce the high sodium often found in canned artichokes, rinse them thoroughly under running water before use. This simple step can make a significant difference.

No, artichokes are not in the same category as high-oxalate foods like spinach. Their oxalate levels are significantly lower.

Some oxalates can leach into the brine from the vegetable. Rinsing the artichokes is a good practice to minimize any potential oxalate residue from the canning liquid.

While the exact oxalate content can vary slightly between different types and preparations, all standard artichokes (Globe artichoke) are considered low to moderate. Jerusalem artichokes have a slightly higher oxalate level but are still not classified as high-oxalate.

Generally, foods containing less than 10mg of oxalate per serving are considered low oxalate. Artichokes fall within or close to this range for a typical serving size.