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How to Make Green Vegetable Powder (low oxalate)

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How to make your own fresh green vegetable powder at home that’s low in oxalates and other gut-damaging anti-nutrients.

Green vegetable powders are a very popular type of supplement. They are a convenient way to add extra vegetables to your diet without having to cook or otherwise prepare them.

Parents especially love them because veggie powders can be easily hidden in smoothies or picky soups.

The problem is that commercial brands of green vegetable powders have a sinister side that most consumers are only vaguely aware of.

First, they are very prone to rancidity.

Powdered green vegetables go stale quickly if not refrigerated. Given that the shelf-stable products you buy are at least a few weeks old, it seems wise to avoid them.

Second, most of the powdered vegetable brands I’ve researched over the years use vegetables high in anti-nutrients such as oxalic acid.

These vegetables should be carefully cooked at home (discard the cooking water). Vegetables that are sensitive to digestion and should be avoided completely by those on a low oxalate diet.

Finally, brands containing aquatic vegetables are at risk of cytotoxins and heavy metal contamination.

You can find out more about the risks of over-the-counter green vegetable powders with citations from the study in the linked article.

Of course the solution to these problems is to create your own fresh and safe version!

Pleased to know that the process is very easy.

Bonus! You can make powdered vegetables low in oxalate by simply choosing the right vegetables!

Best Low Oxalate Greens for Homemade Powders

If you do bother to make your own powdered veggies, we recommend using veggies that are low in anti-nutrients to keep the end result as digestible as possible.

Here is our top 10 list of low oxalic green leafy vegetables to use in your homemade whole food powders.

  1. lettuce
  2. arugula
  3. Kale
  4. collards
  5. turnip leaf
  6. mustard greens
  7. Bok-choy
  8. Asparagus
  9. zucchini
  10. cucumber

Once you’ve chosen your veggies, follow the recipe below to make your own fresh, nutritious vegetable powder!

We recommend sprinkling a little on potatoes and eggs, or mixing it into soups and smoothies.

Low oxalic acid powdered vegetables in a white cup

low oxalate green vegetable powder

How to make your own fresh green vegetable powder at home that’s low in oxalate and highest in nutrients.

total time 8 time 13 minutes


  • 6
    fresh green vegetables
    Select a blend from the list above


  1. Coarsely chop vegetables.

  2. Boil water for 3 minutes.

  3. Drain/discard cooking water and rinse blanched vegetables immediately with cold filtered water to avoid overcooking.

  4. Drain again and pat dry with a clean cotton cloth.

  5. Thoroughly dry the greens in a dehydrator set at 95-105 °F / 35 – 40 °C (recommended method). If you don’t have a dehydrator, you can use an oven set to “warm” not to exceed 150°F / 65°C (check the vegetables every hour so they don’t get too dry. ).

  6. Pulse the dried greens in a food processor until desired consistency.

  7. Place fresh green vegetable powder in a glass jar with a tight-fitting lid and refrigerate.

  8. Add 1 teaspoon to each serving of potatoes, eggs, smoothies, and soups.

nutrition facts table

low oxalate green vegetable powder

1 serving (1 teaspoon)

calorie Ten

% Daily Value*

carbohydrates 1.5g1%

1g dietary fiberFour%

protein 1g2%

* Percent Daily Values ​​are based on a 2000 calorie diet.

DIY green powder from low oxalate vegetables in wooden bowl

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