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Tokyo Long White Scallion

Q: How much oxalate is in tokyo long white scallion?

A typical serving of tokyo long white scallion (1/2 cup) has about 8 mg of dietary oxalate, or 15 mg per 100 g — low on a low-oxalate diet.

Low oxalate

Vegetables

Oxalate per serving · 1/2 cup: ~8 mg
Oxalate per 100 g: 15 mg

LowModerateHighVery high

A serving of tokyo long white scallion (~8 mg) sits near the bottom of the scale.

A typical serving of tokyo long white scallion (1/2 cup) carries about 8 mg of dietary oxalate, or 15 mg per 100 g — low on a low-oxalate diet (low <10, moderate 10–25, high 25–50, very high >50 mg per serving).

Lower-oxalate swaps

Same role on the plate, a fraction of the oxalate.

Mushrooms~1 mg Ashley Cucumber~2 mg California Early Garlic~2 mg Blaukosh Kohlrabi~3 mg Anaheim Chili Pepper~4 mg Apollo Asparagus~4 mg

Tokyo Long White Scallion varieties

10 common varieties — oxalate is driven by soil, maturity and prep far more than variety, so all estimate alike.

Beltsville Bunching Scallion Deep Purple Scallion Evergreen Bunching Scallion Evergreen Hardy White Scallion Guardsman Scallion He-Shi-Ko Scallion Ishikura Scallion Parade Scallion Scallion White Lisbon Scallion

Seeded from published oxalate references. Values are estimates and vary by variety, soil, and preparation — a guide, not lab or medical values. Oxalate is tracked independently of carbs and the keto score.

Frequently asked

How much oxalate is in tokyo long white scallion?›

A typical serving of tokyo long white scallion (1/2 cup) has about 8 mg of dietary oxalate, or 15 mg per 100 g — low on a low-oxalate diet.

Is tokyo long white scallion high in oxalate?›

Tokyo Long White Scallion is low in oxalate — fine to eat on most low-oxalate plans.

What are lower-oxalate alternatives to tokyo long white scallion?›

Lower-oxalate options include mushrooms (~1 mg), ashley cucumber (~2 mg), california early garlic (~2 mg), blaukosh kohlrabi (~3 mg).

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Oxalate estimates, not medical advice. Seeded from published oxalate references. Values vary by variety, soil, and preparation.

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