Still, most items which are high at one testing remain high (there was even a study about this, done (in part) to find a low oxalate variety of spinach: <a href="http://jn.nutrition.org/content/18/3/233.full.pdf">http://jn.nutrition.org/content/18/3/233.full.pdf</a> and I???ll give you a hint???there isn???t one ), even if the precise number of milligrams per serving vary.