Oxalate Content of Soybean Seeds (Glycine max: Leguminosae), Soyfoods, and Other Edible Legumes

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Abstract
Consumption of soybeans and food products made from them is increasing because of their desirable nutritional value. However, the oxalate content of seeds from 11 cultivars of soybean showed relatively high levels of total oxalate from 0.67 to 3.5 g/100 g of dry weight. Oxalate primarily was found as calcium oxalate crystals. Thirteen tested commercial soyfoods contained between 16 and 638 mg of total oxalate per serving. These values compare to those of three other legume foods, peanut butter, refried beans, and lentils, which contained 197, 193, and 100 mg of total oxalate per serving, respectively. After oxalate has been absorbed from the diet, it cannot be metabolized and is excreted by the kidney into urine, where it binds to calcium forming an insoluble salt that may precipitate to form kidney stones. The amounts of total oxalate in soybean seeds, soy foods, and other common legume foods exceed current recommendations for oxalate consumption by individuals who have a history of calcium oxalate kidney/urinary stones. This study serves as the basis to find soybean cultivars lower in oxalate, which will have lower risk for kidney stone formation after human consumption. Keywords: Breakfast links; calcium; crystals; Glycine; Leguminosae; lentils; magnesium; oxalate; peanut butter; phosphorus; potassium; refried beans; soy burger patty; soynuts; soybean; textured vegetable protein; tofu; tempeh; soy yogurt; soy cheese

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