Bearded Dragon Nutrition Sheet

	A	B	C	D	E	F	G	H	I	J	L	M	N
1	Food Item	Type	Frequency	Ca:P	Protein	Fat	Fiber	Sugar	Water	Oxalates	Goitrogens	Acidity (PH)	Notes

2	Alfalfa	Vegetable	Daily	2:1	17.00%	3.30%			92%	Low	Yes		Great staple (alfalfa plant/ leaves, not sprouts)
3	Alfalfa sprouts	Vegetable	Occasionally	1:2.2	4.00%	0.70%	2%	0.20%	93%	Low	Yes		Good source of vitamins A & K
4	Apple (peeled)	Fruit	Occasionally	1:1.8	0.20%	0.30%	1.90%	11.50%	85%	Low	No	3.5
5	Apricot (fresh)	Fruit	Occasionally	1:1.4	1.40%	0.40%	2.40%	9.30%	86%	Moderate	No	3.7	High vit.A (26 IU/g)
6	Artichoke Heart (raw)	Vegetable	Occasionally	1:2	3.20%	0.20%	5.40%	1.00%	85%	Moderate	No		Good source of Vitamins C & K. Iodine source
7	Arugula (raw)	Vegetable	Daily	3:1	2.60%	0.70%	1.60%		92%	Low	Yes	5.35	High vit. A (24 IU/g), bitter flavor
8	Asparagus (raw)	Vegetable	Occasionally	1:2.7	2.30%	0.20%	2.10%	2%	92%	Moderate	No
9	Avocado	Vegetable	Never	1:4	2.10%	17.30%	4.90%	1%	73%	Low	No		Unknown toxicity - deadly for birds
10	Banana	Fruit	Rarely	1:3.3	1.00%	0.50%	2.40%	18.40%	74%	Low	No	4.9	High phosphorus
11	Basil (fresh)	Vegetable	Occasionally	2.2:1	2.50%	0.60%	3.90%		90%	Moderate	No		High vit. A (39 IU/g)
12	Beans, Garbanzo (canned)	Protein	Occasionally	1:2.8	5.00%	1.10%	4.40%	3.80%	70%	Low	Yes		Low oxalates (24 ppm)
13	Beans, Green (canned)	Protein	Occasionally	1.4:1	1.20%	0.10%	1.90%		93%	Moderate	Yes		Moderate oxalates (312 ppm)
14	Beans, Green (raw)	Protein	Occasionally	1:1	1.80%	0.10%	3.40%		90%	Moderate	Yes		Moderate oxalates (312 ppm)
15	Beans, Kidney (canned)	Protein	Occasionally	1:3.9	5.20%	0.30%	3.50%		78%	Moderate	Yes		Moderate oxalates (312 ppm)
16	Beans, Lima (canned)	Protein	Occasionally	1:3.5	4.90%	0.20%	4.80%	8.50%	77%	Moderate	Yes
17	Beans, Pinto (canned)	Protein	Occasionally	1:2.1	4.90%	0.80%	4.60%		78%	High	Yes
18	Beans, Soybeans (canned)	Protein	Rarely	1:2.4	16.60%	9.00%	6.00%		63%	Moderate	Yes		Moderate oxalates (770 ppm), goitrogens, Saponin glycosides
19	Beef (ground, low fat)	Protein	Questionable	1:15.5	26.10%	11.70%	0%		61%	Low	No		High phosphorus and protein
20	Beet Greens (fresh)	Vegetable	Rarely	3:1	1.80%	0.10%	3.70%		92%	High			High oxalates, high vit. A (61 IU/g)
21	Beets (canned)	bitt	Rarely	1:1	0.90%	0.10%	1.70%	6%	91%	High			High oxalates (15,000 ppm)
22	Bell Pepper (green)	Vegetable	Occasionally	1:2	0.90%	0.20%	1.80%		92%	Moderate	No		Moderate oxalates (1171 ppm)
23	Bell Pepper (red)	Vegetable	Occasionally	1:2	0.90%	0.20%	2.00%		92%	Moderate	No		High vit. C (19%), high vit. A (57 IU/g), moderate oxalates
24	Bell Pepper (yellow)	Vegetable	Occasionally	1:2.2	1.00%	0.20%	0.90%		92%	Moderate	No
25	Bitter Melon	Vegetable	Never							High			High Oxalates, Potential Toxicity
26	Black Soldier Fly	Feeder								Low	No
27	Blackberries (fresh)	Fruit	Occasionally	1.5:1	0.70%	0.40%	5.30%	7.90%	86%	Moderate	No		Moderate oxalates, vit. C (2%), high in fiber
28	Blueberries (fresh)	Fruit	Occasionally	1:1.6	0.70%	0.40%	2.70%	7.30%	85%	Moderate	No		Moderate oxalates
29	Bok Choy (Chinese Cabbage)	Vegetable	Occasionally	2.8:1	1.50%	0.20%	1.00%	1%	95%	Low	Yes		High vit. C, high vit. A (30 IU/g), goitrogens
30	Borage (raw)	Vegetable	Occasionally	1.75:1	1.80%	0.70%	0%	0.90%	93%	Moderate			High in potassium.
31	Bran, Wheat (substrate)	Protein	Never	1:73	15.60%	4.30%	42.80%		10%	High			High phosphorus and fiber
32	Bread, White	Protein	Questionable	1:1	8.20%	3.60%	2.30%		37%	High			Great for hiding meds in
33	Bread, Whole Wheat	Protein	Questionable	1:3.2	9.70%	4.20%	6.90%		38%	High			Great treat and for hiding meds in
34	Broccoli (raw)	Vegetable	Rarely	1:1.4	3.00%	0.40%	3.00%		91%	Moderate	Yes		High vit. C (9%), mod. oxalates, goitrogens
35	Black Soldier Fly Larvae	Feeder	Daily	1.52:1	17.30%	9.40%			65%	Low			AKA Phoenix worms, reptiworms, calciworms, BSFL. nutritionally balanced feeder. do not dust.
36	Cabbage, Green (raw)	Vegetable	Occasionally	2:1	1.40%	0.30%	2.30%	2.70%	92%	Low	Yes		High vit. C (3%), goitrogens
37	Cabbage, Red (raw)	Vegetable	Occasionally	1.2:1	1.40%	0.30%	2.00%	5.40%	92%	Moderate	Yes		High vit. C (6%), mod. oxalates (350 ppm), goitrogens
38	Cactus Pad/Leaf (raw)	Vegetable	Daily	2.3:1	0.80%	0.50%				Low			Great staple veggie, high calcium, low oxalates (79 ppm)
39	Cactus Pear (Prickly Pear)	Fruit	Daily	2.3:1	0.70%	0.50%	3.60%		88%	Low			Great staple veggie, high calcium
40	Cantaloupe (fresh)	Fruit	Occasionally	1:1.5	0.90%	0.30%	0.80%	8%	90%	Low	No		High vit. A (32 IU/g)
41	Carrots (raw)	Vegetable	Occasionally	1:1.7	0.80%	0.50%	1.80%	6.60%	90%	Moderate	No		High vit. A (150 IU/g), moderate oxalates
42	Cauliflower (raw)	Vegetable	Rarely	1:2	2.00%	0.20%	2.50%	2.20%	92%	Low	Yes		Goitrogens
43	Celery (stalk & leaves)	Vegetable	Occasionally	1.6:1	0.80%	0.10%	1.70%	1%	95%	High	No		Finely chop
44	Chayote	Vegetable	Occasionally	1:1	0.80%	0.10%	1.70%		94%	Moderate			Moderate oxalates (340 ppm)
45	Cheerios	Protein	Questionable	1:1.6	11.00%	6.00%	9.00%		3%	High			High vit. D, A, and B vitamins
46	Cherries	Fruit	Occasionally	1:1	1.10%	0.20%	2.10%	12.80%	82%	Low	No		Good source of potassium. Remove the pit- it is toxic.
47	Chicken (cooked)	Protein	Questionable	1:16.7	27.10%	4.10%	0%		68%	Low			High phosphorus, high protein (white meat)
48	Chicory	Vegetable	Occasionally	2:1	1.70%	0.30%	4.00%	0.90%	92%	Low			High calcium & fiber
49	Chives	Vegetable	Questionable	1.6:1	3.30%	0.70%	2.50%		91%	High			High vit. C, high oxalates, high vit.A (44 IU/g), potential toxicity
50	Cilantro (Coriander)	Vegetable	Occasionally	1.4:1	2.10%	0.50%	2.80%		92%	Moderate	No		High vit. A (40 IU/g), mod. oxalates (50 ppm)
51	Clover	Vegetable	Occasionally							Low	Yes		Great treat, cyanogenic glycosides (cyanide), caution! clover imposter, oxalis, is toxic to reptiles
52	Collard Greens	Vegetable	Daily	14.5:1	2.50%	0.40%	3.60%		91%	Moderate	Yes		Great staple, high calcium, moderate oxalates, goitrogens
53	Corn, Yellow	Vegetable	Rarely	1:13	2.60%	1.00%	2.00%	5.40%	77%	Moderate			High phosphorus, mod. oxalates (99 ppm)
54	Cranberries (fresh)	Fruit	Occasionally	1:1.3	0.40%	0.20%	4.20%		87%	Moderate	No		High fiber
55	Black Soldier Fly (Adult)			4.5:1
56	Butterworms	Feeder	Occasionally	1:18	16.20%	5.20%			59%	Low
57	Cucumber (peeled)	Vegetable	Occasionally	1:1.5	0.60%	0.20%	0.70%	2.30%	97%	Low	No		Good source of water, poor nutritional value
58	Dahlia (flower)	Vegetable	Occasionally							Low			Great treat
59	Dandelion Greens	Vegetable	Daily	2.8:1	2.70%	0.70%	3.50%	2.40%	86%	Moderate	Yes		High calcium, high vit. A (140 IU/g), moderate oxalates, be cautious of pesticides in wild greens
60	Cricket (before gut loading)	Feeder	Occasionally	1:12	21.30%	6.00%	3.20%		70%	Low	No		Gut-load & dust to increase calcium
61	Dubia Roach	Feeder	Occasionally	1:3.3	23.40%	7.20%	2.90%		65.60%	Low	No		High protein, does not shed uric acid. Keep diet between 20-25% protein and feed nymph stage only. (Adults store high amounts of uric acid for breeding/creating oothecas, risk gout and kidney damage)
62	Egg (whole, hard boiled)	Protein	Rarely	1:3.4	12.60%	10.60%	0%		75%	Low
63	Eggplant (raw)	Vegetable	Questionable	1:3	1.00%	0.20%	2.50%	3.40%	92%	Moderate	No		Moderate oxalates (291 ppm), could be toxic to Beardies ???
64	Endive	Vegetable	Daily	1.9:1	1.30%	0.20%	3.10%	1.20%	94%	Moderate			Mod. oxalates, high calcium
65	Escarole	Vegetable	Daily	1.9:1						Moderate			High calcium, mix with other greens
66	Figs (raw)	Fruit	Occasionally	2.5:1	0.80%	0.30%	3.30%	6.90%	79%	Moderate			High in calcium & fiber. Moderate oxalates.
67	Fruit Beetle Larvae	Feeder	Questionable							Low			Pachnagoda Beetle, remove the head before feeding - high in fat and protein
68	Garlic	Vegetable	Questionable							Moderate			Potential toxicity
69	Grape Leaves (not ivy)	Vegetable	Occasionally	4:1	5.60%	2.10%	11.00%		73%	Moderate	Yes		High in vit. A (270 IU/g), high calcium & fiber, goitrogens
70	Grapefruit (fresh)	Fruit	Occasionally	1.2:1	0.60%	0.10%	0%	6.20%	91%	Moderate	No		High vit. C (4%)
71	Grapes (red & green)	Fruit	Occasionally	1.4:1	0.60%	0.40%	1.00%	16%	81%	Moderate	No		Moderate oxalates (34 ppm)
72	Guava	Fruit	Occasionally	1:1.3	0.80%	0.60%	5.40%	6%	86%	Moderate	No		High fiber & vit. C, mod. oxalates (140 ppm)
73	Hibiscus, Rosella (flower)	Vegetable	Occasionally	2.7:1	1.60%	0.10%	2.50%		86%	Low			Great treat and excellent source of vitamins
74	Hibiscus, Rosella (leaves)	Vegetable	Occasionally	2.3:1	3.30%	0.30%	1.60%		85%	Low
75	Honeydew (fresh)	Fruit	Occasionally	1:1.7	0.50%	0.10%	0.60%		90%	Low
76	Earthworm	Feeder	Occasionally	1:3.5	10.00%	2.00%			84%	Low	No		Do not buy worms raised for bait. - https://articles.extension.org/pages/69709/including-earthworms-in-organic-poultry-diets
77	Kale (raw)	Vegetable	Occasionally	2.4:1	3.30%	0.70%	2.00%	2.20%	84%	Moderate	Yes		High vit. A (89 IU/g), mod. oxalates, high goitrogens
78	Kiwi (fresh)	Fruit	Rarely	1:1.5	1.00%	0.40%	3.40%	9%	83%	High	No		High oxalates, and high vit. C (10%)
79	Kohlrabi (raw)	Vegetable	Occasionally	1:2	1.70%	0.10%	3.60%	4.50%	91%	Moderate	Yes		High vit. C (6%), goitrogens
80	Leeks (raw)	Vegetable	Occasionally	1.7:1	1.50%	0.30%	1.80%	3.90%	83%	High
81	Lemon Grass (Citronella)	Vegetable	Occasionally	1:1.5	1.80%	0.50%	25.30%		71%	Low			High fiber
82	Lettuce, Iceburg	Vegetable	Questionable	1:1	1.00%	0.20%	1.40%	1.80%	96%	Moderate			Poor nutritional value, may cause diarrhea
83	Lettuce, Loose Leaf	Vegetable	Questionable	1.4:1	1.30%	0.20%	1.00%		96%	Moderate			Poor nutritional value, may cause diarrhea
84	Lettuce, Red Leaf	Vegetable	Rarely	1:1.2	1.30%	0.20%	0.90%		96%	Moderate			Poor nutritional value
85	Lettuce, Romaine	Vegetable	Rarely	1:1.3	1.60%	0.20%	1.70%	2%	95%	High			Poor nutritional value, high vit. A (26 IU/g), high oxalates
86	Hornworms	Feeder	Occasionally	1:3	9.00%	3.07%			85%	Low			High Moisture known to cause diahhrea. Info provided by Rob at Great Lakes Hornworm
87	Mango (fresh)	Fruit	Occasionally	1:1	0.50%	0.30%	1.80%	14.80%	82%	Moderate	No		High vit. A (39 IU/g), moderate oxalates (300 ppm)
88	Locusts	Feeder	Occasionally	1:6	20.00%	9.00%			62%	Low
89	Millet	Protein	Rarely	1:35	11.00%	4.00%	8.50%	1.90%	9%	High			High Phosphorus
90	Mushroom, Portabella (raw)	Protein	Questionable	1:16.3	2.50%	0.20%	1.50%		91%	Moderate			High phosphorus, WARNING - some mushrooms can be very toxic to Beardies.
91	Mustard Greens	Vegetable	Daily	2.4:1	2.70%	0.20%	3.30%	0.80%	91%	Moderate	Yes		High vit. C (7%), high vit. A (53 IU/g), moderate oxalates (1287 ppm), goitrogens
92	Nasturtiums (flowers)	Vegetable	Occasionally							Low			Great treat, may prevent oxalate/ phosphorus binding
93	Nectarine	Fruit	Occasionally	1:3	0.90%	0.50%	1.60%	8.50%	86%	Low	No
94	Okra (raw)	Vegetable	Occasionally	1.3:1	2.00%	0.10%	3.20%	2.40%	90%	Moderate			Moderate oxalates
95	Olives (canned, pitted)	Fruit	Rarely	29:1	0.80%	10.70%	3.20%		80%	High			High in calcium and fat, high vit. E (3%)
96	Onion	Vegetable	Questionable							Moderate			Potential toxicity
97	Orange, Mandarin	Fruit	Occasionally	1.4:1	0.60%	0.20%	2.30%		88%	Moderate	No		Navel oranges have more vit. C and less vit. A
98	Orange, Navel	Fruit	Occasionally	2:1	1.00%	0.10%	2.40%	8.90%	87%	Moderate	No		High vit. C (6%), moderate oxalates (87 ppm)
99	Papaya (fresh)	Fruit	Daily	5:1	0.60%	0.10%	1.80%	5.90%	89%	Low	No		Great staple fruit, high calcium, high vit. C (6%) has chitinase, an enzyme that helps break down insect chitin
100	Parsley	Vegetable	Rarely	2.4:1	3.00%	0.80%	3.30%	1.10%	88%	High	No		Extremely High oxalates (14:1 ox:ca), high vit. C (13%), high vit. A (51 IU/g)
101	Parsnip (raw)	Vegetable	Occasionally	1:2	1.20%	0.30%	4.90%	4.80%	80%	Moderate			Moderate oxalates (205 ppm), high fiber
102	Pea sprouts (raw)	Vegetable	Occasionally	1:4.6	8.80%	0.70%			62%	Moderate			High in vitamins A & K
103	Peach (fresh)	Fruit	Occasionally	1:2.4	0.70%	0.10%	2.00%	8.70%	88%	Low	Yes		Low oxalates (10 ppm), goitrogens
104	Pear (fresh)	Fruit	Occasionally	1:1	0.40%	0.40%	2.40%	10.50%	84%	High	Yes		High oxalates
105	Pear, Asian (fresh)	Fruit	Occasionally	1:2.8	0.50%	0.20%	3.60%		88%	High	Yes		High oxalates
106	Peas, Green (raw)	Vegetable	Rarely	1:4.3	5.40%	0.40%	5.10%	4.50%	79%	Moderate	No		goitrogens
107	Peas, Snap (pea & pod)	Vegetable	Occasionally	1:1.2	2.80%	0.20%	2.60%		89%	Moderate	No		Moderate oxalates (60 ppm)
108	Pepperment Leaves	Vegetable	Occasionally	3.3:1	3.80%	0.90%	8.00%		79%	Low			High vit. C, high vit. A (43 IU/g), high fiber
109	Mealworm	Feeder	Occasionally	1:25	20.30%	12.70%	1.70%		62%	Low			Low calcium, high phosphorus & fat, hard chitin shell
110	Pineapple (canned)	Fruit	Occasionally	2:1	0.40%	0.10%	0.80%		86%	Moderate	No	3.6	Moderate oxalates (58 ppm)
111	Pineapple (fresh)	Fruit	Occasionally	1:1	0.40%	0.40%	1.20%	12%	87%	Moderate	No	3.6	Moderate oxalates (58 ppm)
112	Pinky Mouse	Feeder	Questionable	1:1						Low			Very high in fat
113	Plum (fresh)	Fruit	Occasionally	1:2.5	0.80%	0.60%	1.50%	7.50%	85%	Low
114	Pomegranate	Fruit	Rarely	1:2.7	1.00%	0.30%	0.60%	9%	81%	Moderate	No		Moderate oxalates (140 ppm)
115	Pork Chop (cooked)	Protein	Questionable	1:7.8	30.20%	8.10%	0%		61%	Low			High in phosphorus.
116	Potato, Russet (cooked)	Vegetable	Rarely	1:5	1.70%	0.10%	1.80%	1%	77%	Moderate			Mod. oxalates (150 ppm), high phosphorus
117	Potato, Sweet (cooked)	Vegetable	Rarely	1:1.3	1.70%	0.30%	1.80%	5%	73%	Moderate	Yes		High vit. A (171 IU/g), mod. oxalates (1000 ppm), goitrogens
118	Prunes (canned)	Fruit	Occasionally	1:1.5	0.90%	0.20%	3.80%		71%	Moderate
119	Pumpkin (raw)	Vegetable	Occasionally	1:2	1.00%	0.10%	0.50%	4.40%	92%	Moderate	5		Moderate oxalates (400 ppm)
120	Radicchio	Vegetable	Occasionally	1:2	1.40%	0.30%	0.90%		93%	High
121	Radish (raw)	Vegetable	Occasionally	1:1	0.60%	0.50%	1.60%	2.70%	95%	Moderate	Yes		Moderate oxalates (92 ppm)
122	Raisins (seedless)	Fruit	Occasionally	1:2	3.20%	0.50%	4.00%	62%	15%	Low			Great treat, high fiber, high sugar content
123	Raspberries (fresh)	Fruit	Rarely	1:1.2	0.90%	0.60%	6.80%		87%	Moderate	3.5		Moderate oxalates
124	Rhubarb	Fruit	Never	6:1	0.90%	0.20%	1.80%	0.90%	94%	High	3.3		Highly toxic! High oxalates (13,360 ppm)
125	Rice (brown, long grain)	Other	Rarely	1:8.3	2.60%	0.90%	1.80%		73%	Low			Must be cooked
126	Rose, petal	Vegetable	Occasionally							Low			Petals - high minerals, good for appetite
127	Rosehip	Vegetable	Questionable	2.7:1						Low			CAUTION: Hairs in the fruit can cause stomach upset, eye damage, and irritate stomach lining. High vit. a (43 IU/g) high vit. C
128	Rosemary (fresh)	Vegetable	Occasionally	4.8:1	3.30%	5.90%	4.00%		68%	Low			High calcium and fiber.
129	Rutabaga (raw)	Vegetable	Rarely	1:1.2	1.20%	0.20%	2.50%	5.60%	90%	High	Yes		Goitrogens
130	Sage	Vegetable
131	Salmon, Pink (canned)	Protein	Questionable	1:1.5	19.80%	6.10%	0%		70%	Low			High protein
132	Sardines (canned)	Protein	Questionable	1:1.3	24.60%	11.50%	0%		60%	Low			High protein
133	Seaweed (Kelp)	Vegetable	Occasionally	4:1	1.70%	0.60%	1.30%		82%	Low			High calcium - anti-goitrogenic due to iodine load
134	Silkworm	Feeder	Daily	1:2.4	63.80%	10.60%	unk		76%	Low			Contain an enzyme called serrpeptase, this has properties that make calcium absorption more efficient, can reduce inflammation, pain and best of all it can break down arterial plaque.
135	Spaghetti (cooked)	Other	Questionable	1:7	4.80%	0.70%	1.70%		66%	Low
136	Spearmint	Vegetable	Occasionally	3.3:1	3.30%	0.70%	6.80%		86%	Moderate
137	Spinach	Vegetable	Questionable	2:1	2.90%	0.40%	2.70%	0.40%	92%	High	Yes	5.4	High in vit. A (67 IU/g), high in oxalates (19:1 ox:ca), goitrogens
138	Spring Greens	Vegetable	Occasionally	2.3:1	0.60%	0.10%	1.60%	0.30%					High Vit. A (87 IU/g)
139	Sprouts, Brussel	Vegetable	Rarely	1:1.6	3.40%	0.30%	3.80%	2.20%	86%	Moderate	Yes		High vit. C (8%), goitrogens
140	Squash, Acorn	Vegetable	Daily	1:1	0.80%	0.10%	1.50%	2.20%	88%	Low	No
141	Squash, Butternut (Winter)	Vegetable	Daily	1.5:1	1.00%	0.10%	11.70%	2.20%	86%	Low	No		High fiber, high vit. A (78 IU/g)
142	Squash, Hubbard	Vegetable	Daily	1:1.5	2.00%	0.50%	8.70%	2.20%	88%	Low	No		High fiber, high vit. A (54 IU/g)
143	Squash, Scallop	Vegetable	Daily	1:2	1.20%	0.20%	3.80%	2.20%	94%	Low	No
144	Squash, Spaghetti	Vegetable	Daily	2:1	0.60%	0.60%	6.90%	2.20%	92%	Low	No		High calcium and fiber
145	Squash, Summer	Vegetable	Daily	1:1.8	1.20%	0.20%	1.90%	2.20%	94%	Low	No
146	Starfruit (Carambola)	Fruit	Never	1:4	0.50%	0.40%	2.70%	7.10%	91%	High			Toxic High oxalates (95,800 ppm)
147	Strawberries (fresh)	Fruit	Occasionally	1:1.4	0.60%	0.40%	2.30%	5.70%	92%	Moderate	Yes	2.9	High vit. C, moderate oxalates
148	Superworms	Feeder	Occasionally	1:18	17.40%	17.90%	6.80%		60%	Low			AKA Morio / Zophobas Worms - High phosphorus, dust or inject to increase calcium
149	Swiss Chard	Vegetable	Rarely	1:1	1.80%	0.20%	1.60%	1%	93%	High			High vit. A (33 IU/g), high oxalates
150	Swiss Cheese	Protein	Questionable	1.6:1	28.40%	27.50%	0%		37%	Low			High vit. D and A
151	Termite, Adult	Feeder	Questionable	1:2.5						Low			Eaten naturally in the wild, but unknown if it is a viable food source in captivity. Contains ligh amounts of calcium, iron, tryptophan, and amino acids. http://www.bio.unipd.it/agroecology/download/pdf/papers/2003/Minilivestock%20Termites%20Syntermes%20composition%20EFN.pdf
152	Thyme	Vegetable
153	Tofu (soft, raw)	Protein	Questionable	3.6:1	8.10%	4.80%	0.30%	0.40%	85%	Moderate	Yes		High protein (hasn't been tested for beardies...?)
154	Tomato, Red (raw)	Fruit	Rarely	1:5	0.90%	0.30%	1.10%	3%	94%	Moderate		4.6	Moderate oxalates (263 ppm), acidic
155	Turnip (raw)	Vegetable	Occasionally	1:1	0.90%	0.10%	1.80%	3.80%	92%	Moderate	Yes	5.4	Moderate oxalates (4:1 ox:ca), goitrogens
156	Turnip Greens	Vegetable	Daily	4.5:1	1.50%	0.30%	3.20%	1%	91%	Moderate	Yes		High vit. C (6%), high vit. A (76 IU/g), mod. oxalates, goitrogens
157	Watercress	Vegetable	Occasionally	2:1	2.30%	0.10%	0.50%	0.40%	95%	High	Yes		High vit. C (4%), high vit. A (47 IU/g), high oxalates (6:1 ox:ca), goitrogens
158	Watermelon	Fruit	Occasionally	1:1	0.60%	0.40%	0.50%	9%	92%	Low
159	Wax Worms	Feeder	Occasionally	1:7	15.50%	22.20%	7.70%		62%	Low			High phosphorus, dust to increase calcium
160	Wheat Grass	Vegetable	Occasionally	1:1	25.00%		3.20%			Low			Very nutritious for reptiles and humans, breaks down phosphates and oxalates
161	Yams (raw)	Vegetable	Occasionally	1:3.2	1.50%	0.20%	4.10%	0.50%	70%	High
162	Yogurt (with active cultures)	Protein	Questionable	1.3:1	4.40%	1.80%	0%		75%	Low			Although yogurt can increase the good gut flora, it is now believed that beardies cannot properly digest dairy products.
163	Yucca Root (Cassava)	Vegetable	Occasionally	1:1.7	1.40%	0.30%	1.80%		60%	High
164	Zucchini (raw)	Vegetable	Occasionally	1:4.4	2.70%	0.40%	1.10%	2.20%	93%	Low			High phosphorus

	B	E	F	G	L
1	Herb	Type	Calcium (mg/100g)	Phosphorus (mg/100g)	CA:P
2	Savory	Ground	2132	140	15.2:1
3	Basil	Dried	2113	490	4.3:1
4	Marjoram	Dried	1990	306	6.5:1
5	Thyme	Dried	1890	201	9.4:1
6	Dill Weed	Dried	1784	543	3.2:1
7	Celery Seed		1767	547	3.2:1
8	Sage	Ground	1652	91	18.1:1
9	Oregano	Dried	1576	200	7.8:1
10	Dill Seed		1516	277	5.4:1
11	Spearmint	Dried [Mint]	1488	276	5.3:1
12	Parsley	Dried	1468	351	4.1:1
13	Poppy Seed		1438	870	1.6:1
14	Chervil	Dried	1346	450	2.9:1
15	Rosemary	Dried	1280	70	18.2:1
16	Coriander Leaf	Dried [Chinese Parsley, Cilantro)	1246	481	2.5:1
17	Fennel Seed		1196	487	2.4:1
18	Tarragon	Dried	1139	313	3.6:1
19	Cinnamon	Ground [Cassia]	1002	64	15.6:1
20	Poultry Seasoning		996	171	5.8:1
21	Cumin Seed		931	499	1.8:1
22	Bay Leaf		834	113	7.3:1
23	Coriander Seed		709	409	1.7:1
24	Caraway Seed		689	568	1.2:1
25	Pumpkin Pie Spice		682	118	5.7:1
26	Allspice	Ground	661	113	5.8:1
27	Cloves	Ground	646	105	6.1:1
28	Anise Seed		646	440	1.4:1
29	Mustard Seed	Yellow	521	841	1:1.6
30	Curry Powder		478	349	1.3:1
31	Pepper	Black	437	173	2.5:1
32	Thyme	Fresh	405	106	3.8:1
33	Cardamom		383	178	2.1:1
34	Onion Powder		363	340	1:1
35	Rosemary	Fresh	317	66	4.8:1
36	Chili Powder		278	303	1:1
37	Pepper	White	265	176	1.5:1
38	Mace	Ground	252	110	2.2:1
39	Peppermint	Fresh [Mint]	243	73	3.3:1
40	Nutmeg	Ground	184	213	1:1.1
41	Turmeric	Ground	183	268	1:1.4
42	Paprika		177	345	1:1.9
43	Fenugreek Seed		176	296	1:1.6
44	Pepper	Red Or Cayenne	148	293	1:1.9
45	Saffron		111	252	1:2.2
46	Garlic Powder		80	417	1:5.2

	A	B	C	F	I	K
1	Item		mg ox per 100g	ppm	1 cup = 128 g	sources:

2	Alfalfa sprout	Vegetable	0	0		https://www.researchgate.net/figure/Oxalate-content-of-foods_tbl7_280910483
3	Almonds, roasted	Nuts	469	4690		https://www.researchgate.net/publication/343457663_Oxalate-rich_foods
4	Amaranth leaves, raw	Greens	1,090	10900
5	Anasazi beans, boiled	Beans	80	800
6	Asparagus, raw	Vegetable	130	1300
7	Azuki beans, boiled	Beans	25	250
8	Beet leaves, raw	Greens	610	6100
9	Beetroot, boiled	Vegetable	675	6750
10	Black beans, boiled	Beans	72	720
11	Black pepper	Misc	419	4190
12	Bok Choy		1	10
13	Broccoli, raw	Vegetable	190	1900
14	Brussels sprouts, raw	Greens	360	3600
15	Cabbage, green raw	Greens	100	1000
16	Carrot, raw	Vegetable	500	5000
17	Cashews, roasted	Nuts	262	2620
18	Cassava root, raw	Vegetable	1,260	12600
19	Cauliflower, raw	Vegetable	150	1500
20	Celery, raw	Vegetable	190	1900
21	Chicory, raw	Greens	210	2100
22	Chinese cabbage, raw	Greens	6	60
23	Chinese, kale, raw	Greens	23	230
24	Chives, raw	Greens	1,480	14800
25	Chocolate	Misc	117	1170
26	Cocoa powder	Misc	623	6230
27	Collards, raw	Greens	450	4500
28	Coriander, raw	Greens	10	100
29	Corn, sweet, raw	Vegetable	10	100
30	Cowpeas (blackeye peas), boiled	Beans	4	40
31	Cucumber, raw	Vegetable	20	200
32	Eggplant, green, long, raw	Vegetable	55	550
33	Eggplant, raw	Vegetable	190	1900
34	Endive, raw	Greens	110	1100
35	Gabanzo beans, boiled	Beans	9	90
36	Garlic, raw	Vegetable	360	3600
37	Great northern beans, boiled	Beans	75	750
38	Hazelnuts, raw	Nuts	222	2220
39	Indian tea (1 C)	Misc	72	720
40	Kale, raw	Greens	20	200
41	Kidney beans, red cooked	Beans	16	160
42	Leek	Greens	89	890
43	Lentils, boiled	Beans	8	80
44	Lettuce, raw	Greens	330	3300
45	Lima beans, large, boiled	Beans	8	80
46	Macadamia nuts, raw	Nuts	42	420
47	Mushroom	Fungus		1041
48	Navy beans, boiled	Beans	57	570
49	Okra, raw	Vegetable	50	500
50	Onion, raw	Vegetable	50	500
51	Parsley, raw	Greens	1,700	17000
52	Parsnip, raw	Vegetable	40	400
53	Peanuts, raw	Nuts	142	1420
54	Peas, green, split, boiled	Beans	6	60
55	Peas, raw	Beans	50	500
56	Peas, yellow, split, boiled	Beans	5	50
57	Pecans, raw	Nuts	64	640
58	Pepper, raw	Vegetable	40	400
59	Pine nuts, raw	Nuts	198	1980
60	Pine nuts, roasted	Nuts	140	1400
61	Pink beans, boiled	Beans	75	750
62	Pinto beans, boiled	Beans	27	270
63	Pistachio nuts, roasted	Nuts	49	490
64	Potato, raw	Vegetable	50	500
65	Purslane, raw	Greens	1,310	13100
66	Radish, raw	Vegetable	480	4800
67	Red beans, boiled	Beans	35	350
68	Rutabaga, raw	Vegetable	30	300
69	Snap beans, raw	Vegetable	360	3600
70	Soy nuts (1 oz)	Nuts	392	3920
71	Soy protein	Misc	496	4960
72	Soy yogurt	Misc	113	1130
73	Soybean cracker	Misc	207	2070
74	Soybeans, boiled	Beans	56	560
75	Spinach, raw	Greens	970	9700
76	Squash, raw	Vegetable	20	200
77	Sweet potato, raw	Vegetable	240	2400
78	Tofu	Misc	275	2750
79	Tomato, raw	Vegetable	50	500
80	Turnip greens, raw	Greens	50	500
81	Turnip, raw	Vegetable	210	2100
82	Walnuts, raw	Nuts	74	740
83	Watercress, raw	Greens	310	3100
84	White beans, small boiled	Beans	78	780
85	Yard long beans, green, raw	Beans	38	380
86				0
87				0
88				0
89				0
90				0
91				0
92				0
93				0
94				0
95				0
96				0
97				0
98				0
99				0
100				0
101				0
102				0
103				0
104				0
105				0
106				0
107				0
108				0
109				0
110				0
111				0
112				0
113				0
114				0
115				0
116				0
117				0
118				0
119				0
120				0
121				0
122				0
123				0
124				0
125				0
126				0
127				0
128				0
129				0
130				0
131				0
132				0
133				0
134				0
135				0
136				0
137				0
138				0
139				0
140				0
141				0
142				0
143				0
144				0
145				0
146				0
147				0
148				0
149				0
150				0
151				0
152				0
153				0
154				0
155				0

	A
1

	A	B	C
1	Item		Approximate pH
2	Grenadine Syrup		2.31
3	Gelatin Dessert		2.6
4	Mint Jelly		3.01
5	Vinegar, cider		3.1
6	Apples, Jonathan		3.33
7	Apples, McIntosh		3.34
8	Sherry-wine		3.37
9	Rhubarb, Canned		3.4
10	Plum Nectar		3.45
11	Apples, Winesap		3.47
12	Apples, Golden Delicious		3.6
13	Plums, spiced		3.64
14	Sherbet, raspberry		3.69
15	Quince Jelly		3.7
16	Guava Jelly		3.73
17	Apricots, Nectar		3.78
18	Tomatillos		3.83
19	Apples, Delicious		3.9
20	Pear Nectar		4.03
21	Taro syrup		4.5
22	Maple syrup, light (Acidified)		4.6
23	Tomato Soup, Cream of, canned		4.62
24	Cactus		4.7
25	Honey Aloe		4.7
26	Basil pesto		4.9
27	Rambutan (Thailand)		4.9
28	Straw mushroom		4.9
29	Cheese, American, mild		4.98
30	Nata De Coco		5
31	Satay sauce		5
32	Potatoes, Mashed		5.1
33	Maple syrup		5.15
34	Vegetable soup, canned		5.16
35	Milkfish		5.3
36	Breadfruit, cooked		5.33
37	Horseradish, freshly ground		5.35
38	Cheese, Edem		5.4
39	Three-Bean Salad		5.4
40	Walnuts, English		5.42
41	Ackees		5.5
42	Guava nectar		5.5
43	Red Ginseng		5.5
44	Beans, Stringbeans		5.6
45	Cauliflower		5.6
46	Four bean salad		5.6
47	Yeast		5.65
48	Cheese, Stilton		5.7
49	Hearts of Palm		5.7
50	Lobster soup		5.7
51	Matzos		5.7
52	Pea Soup, Cream of, Canned		5.7
53	Pork & Beans, rts.		5.7
54	Yams - Tubers		5.7
55	Calamary (Squid)		5.8
56	Cheese Dip		5.8
57	Garlic		5.8
58	Lentil Soup		5.8
59	Beans, refried		5.9
60	Cheese, Cheddar		5.9
61	Pate		5.9
62	Potato Soup		5.9
63	Scotch Broth.		5.92
64	Capers		6
65	Carp		6
66	Cream of Potato soup		6
67	Curry sauce		6
68	Oyster, smoked		6
69	Razor shell (sea asparagus)		6
70	Scallop		6
71	Sea Snail (Top shell)		6
72	Gelatin, plain jell		6.08
73	Aloe vera		6.1
74	Asparagus Stalks		6.1
75	Cream of Asparagus		6.1
76	Egg Yolk		6.1
77	Herring		6.1
78	Cheese, Old English		6.15
79	Cabbage, White		6.2
80	Cod liver		6.2
81	Eel		6.2
82	Razor Clams		6.2
83	Sturgeon		6.2
84	Peanut Butter		6.28
85	Cabbage, Savoy		6.3
86	Cuttlefish		6.3
87	Kelp		6.3
88	Milk, condensed		6.33
89	Clam Chowder, New England		6.4
90	Congee		6.4
91	Milk, Goat's		6.48
92	Anchovies		6.5
93	Beans, Lima		6.5
94	Chrysanthemum drink		6.5
95	Bread, Boston, brown		6.53
96	Eggs, new-laid, whole		6.58
97	Asparagus Buds		6.7
98	Palm, heart of		6.7
99	Soybean milk		7
100	Milk, peptonized		7.1
101	Soy bean curd (tofu)		7.2
102	Tea		7.2
103	Tofu (soybean Curd)		7.2
104	Wax gourd drink		7.2
105	Cheese, Camembert		7.44
106	Peanut Soup		7.5
107	Egg White		7.96
108	Lime Juice		2.00 - 2.35
109	Lemon Juice		2.00 - 2.60
110	Lime		2.00 - 2.80
111	Cranberry Juice, canned		2.30 - 2.52
112	Vinegar		2.40 - 3.40
113	Loganberries		2.70 - 3.50
114	Chili Sauce, acidified		2.77 - 3.70
115	Grapes, Concord		2.80 - 3.00
116	Gooseberries		2.80 - 3.10
117	Grapes, Niagara		2.80 - 3.27
118	Plums, Blue		2.80 - 3.40
119	Raspberry Jam		2.87 - 3.17
120	Plums, Damson		2.90 - 3.10
121	Grapefruit Juice, canned		2.90 - 3.25
122	Grapes, Seedless		2.90 - 3.82
123	Crabapple Jelly, corn		2.93 - 3.02
124	Pomegranate		2.93 - 3.20
125	Tamarind		3.00 -
126	Orange, Marmalade		3.00 - 3.33
127	Strawberry Jam		3.00 - 3.40
128	Jellies, fruit		3.00 - 3.50
129	Yangsberries, frozen		3.00 - 3.70
130	Grapefruit		3.00 - 3.75
131	Strawberries		3.00 - 3.90
132	Grapefruit, canned		3.08 - 3.32
133	Rhubarb		3.10 - 3.40
134	Applesauce		3.10 - 3.60
135	Red Pepper Relish		3.10 - 3.62
136	Blueberries, frozen		3.11 - 3.22
137	Blueberries, Maine		3.12 - 3.33
138	Quince, fresh, stewed		3.12 - 3.40
139	Raspberries, frozen		3.18 - 3.26
140	Rhubarb, California, stewed		3.20 - 3.34
141	Muscadine (A variety of grape)		3.20 - 3.40
142	Apple, baked with sugar		3.20 - 3.55
143	Cucumbers, Dill pickles		3.20 - 3.70
144	Pineapple		3.20 - 4.00
145	Strawberries, frozen		3.21 - 3.32
146	Plums, Green Gage, canned		3.22 - 3.32
147	Plums, Frozen		3.22 - 3.42
148	Raspberries		3.22 - 3.95
149	Cherries, red, Water pack		3.25 - 3.82
150	Mayhaw		3.27 - 3.86
151	Peaches, frozen		3.28 - 3.35
152	Apricots, Dried, stewed		3.30 - 3.51
153	Pineapple Juice, canned		3.30 - 3.60
154	Sauerkraut		3.30 - 3.60
155	Apple, eating		3.30 - 4.00
156	Peaches		3.30 - 4.05
157	Orange, Juice Florida		3.30 - 4.15
158	Orange Juice, California		3.30 - 4.19
159	Apricots		3.30 - 4.80
160	Cherries, frozen		3.32 - 3.37
161	Strawberries, California		3.32 - 3.50
162	Tangerine		3.32 - 4.48
163	Apple Juice		3.35 - 4.00
164	Pineapple, canned		3.35 - 4.10
165	Guava, canned		3.37 - 4. 10
166	Apricots, Canned		3.40 - 3.78
167	Mangoes, green (unripe)		3.40 - 4.80
168	Apricots, Pureed,		3.42 - 3.83
169	Cherries, Maraschino		3.47 - 3.52
170	Raspberries, New Jersey		3.50 - 3.82
171	Grapes, Tokyo		3.50 - 3.84
172	Grapes, canned		3.50 - 4.50
173	Jam, fruit		3.50 - 4.50
174	Bamboo Shoots, preserved		3.50 - 4.60
175	Pears, Bartlett		3.50 - 4.60
176	Tomatoes, canned		3.50 - 4.70
177	Tomatoes, Paste		3.50 - 4.70
178	Grapes, Lady Finger		3.51 - 3.58
179	Papaya Marmalade		3.53 - 4.00
180	Peaches, cooked with sugar		3.55 - 3.72
181	Mustard		3.55 - 6.00
182	Prune, strained		3.58 - 3.83
183	Oranges, Florida "color added"		3.60 - 3.90
184	Fruit cocktail		3.60 - 4.00
185	Plums, Green Gage		3.60 - 4.30
186	Plums, Red		3.60 - 4.30
187	Prune, pureed		3.60 - 4.30
188	Olives, green, fermented		3.60 - 4.60
189	Prunes, dried, stewed		3.63 - 3.92
190	Worcestershire sauce		3.63 - 4.00
191	Kumquat, Florida		3.64 - 4.25
192	Oranges, Florida		3.69 - 4.34
193	Grapes, Ribier		3.70 - 3.80
194	Honey		3.70 - 4.20
195	Peaches, canned		3.70 - 4.20
196	Onions, pickled		3.70 - 4.60
197	Grapes, Malaga		3.71 - 3.78
198	Apricots, Strained		3.72 - 3.95
199	Cherries, Royal Ann		3.80 - 3.83
200	Raisins, seedless		3.80 - 4.10
201	Coconut preserves		3.80 - 7.00
202	Cherries, black, canned		3.82 - 3.93
203	Blackberries, Washington		3.85 - 4.50
204	Ketchup		3.89 - 3.92
205	Vegetable Juice		3.90 - 4.30
206	Plums, Yellow		3.90 - 4.45
207	Nectarines		3.92 - 4.18
208	Prune Juice		3.95 - 3.97
209	Pears, canned		4.00 - 4.07
210	Cherries, California		4.01 - 4.54
211	Pears, Sickle cooked w/sugar		4.04 - 4.21
212	Milk, Acidophilus		4.09 - 4.25
213	Tomatoes, Juice		4.10 - 4.60
214	Cheese, Cream, Philadelphia		4.10 - 4.79
215	Dates, Dromedary		4.14 - 4.88
216	Cucumbers, pickled		4.20 - 4.60
217	Tomatoes, Puree		4.30 - 4.47
218	Artichokes, canned, acidified		4.30 - 4.60
219	Beets, canned, acidified		4.30 - 4.60
220	Tomatoes		4.30 - 4.90
221	Tomatoes, Strained		4.32 - 4.58
222	Pimento, canned, acidified		4.40 - 4.60
223	Enchalada sauce		4.40 - 4.70
224	Pimiento		4.40 - 4.90
225	Soy Sauce		4.40 - 5.40
226	Buttermilk		4.41 - 4.83
227	Tomatoes, Wine ripened		4.42 - 4.65
228	Persimmons		4.42 - 4.70
229	Herring, Pickled		4.50 - 5.00
230	Bananas		4.50 - 5.20
231	Mangostine ?		4.50 -5.00
232	Carrots, pureed		4.55 - 5.80
233	Bananas, red		4.58 - 4.75
234	Curry Paste,acidified		4.60 - 4.80
235	Peppers		4.65 - 5.45
236	Lychee		4.70 - 5.01
237	Milk, Sour, fine curd		4.70 - 5.65
238	Cheese, Cottage		4.75 - 5.02
239	Asparagus, strained		4.80 - 5.09
240	Jackfruit		4.80 - 6.80
241	Zwiebach		4.84 - 4.94
242	Corn Flakes		4.90 - 5.38
243	Molasses		4.90 - 5.40
244	Pumpkin		4.90 - 5.50
245	Beets, canned		4.90 - 5.80
246	Peas, pureed		4.90 - 5.85
247	Figs, canned		4.92 - 5.00
248	Sauce, Fish		4.93 - 5.02
249	Vegetable soup, chopped		4.98 - 5.02
250	Vegetable soup, strained		4.99 - 5.00
251	Wheat Krispice		4.99 - 5.62
252	Abalone mushroom		5.00 -
253	Wheaties		5.00 - 5.12
254	Banana, yellow		5.00 - 5.29
255	Asparagus, canned		5.00 - 6.00
256	Oyster mushrooms		5.00 - 6.00
257	Bread, white		5.00 - 6.20
258	Shrimp Paste		5.00 - 6.77
259	Greens, Mixed, chopped		5.05 - 5.22
260	Beans, Boston style		5.05 - 5.42
261	Figs, Calamyrna		5.05 - 5.98
262	Melba Toast		5.08 - 5.30
263	Carrots, strained		5.10 - 5.10
264	Pickles, fresh pack		5.10 - 5.40
265	Cheese, Roquefort		5.10 - 5.98
266	Bamboo Shoots +		5.10 - 6.20
267	Macaroni, cooked		5.10 - 6.41
268	Cucumbers		5.12 - 5.78
269	Carrots, canned		5.18 - 5.22
270	Cheese, Snippy		5.18 - 5.2l
271	Watermelon		5.18 - 5.60
272	Squash, acorn, cooked		5.18 - 6.49
273	Barley, cooked		5.19 - 5.32
274	Baby corn		5.20 -
275	Jujube		5.20 -
276	Rattan, Thailand		5.20 -
277	Cheese, Parmesan		5.20 - 5.30
278	Asparagus, green, canned		5.20 - 5.32
279	Bread, Rye		5.20 - 5.90
280	Peppers, green		5.20 - 5.93
281	Broccoli, canned		5.20 - 6.00
282	Papaya		5.20 - 6.00
283	Chives		5.20 - 6.31
284	Cabbage		5.20 - 6.80
285	Greens, Mixed, strained		5.22 - 5.30
286	Beets, cooked		5.23 - 6.50
287	Puffed Wheat		5.26 - 5.77
288	Turnips		5.29 - 5.90
289	Carrots, chopped		5.30 - 5.56
290	Sweet Potatoes		5.30 - 5.60
291	Sweet Potatoes		5.30 - 5.60
292	Beans, Wax		5.30 - 5.70
293	Parsnip		5.30 - 5.70
294	Shallots, cooked		5.30 - 5.70
295	Onions, red		5.30 - 5.80
296	Codfish, boiled		5.30 - 6.10
297	Truffle		5.30 - 6.50
298	Beets		5.30 - 6.60
299	Beets, chopped		5.32 - 5.56
300	Beets, strained		5.32 - 5.56
301	Onions, yellow		5.32 - 5.60
302	Shredded Ralston		5.32 - 5.60
303	Salmon, fresh, broiled		5.36 - 6.40
304	Onion white		5.37 - 5.85
305	Celery, cooked		5.37 - 5.92
306	Spinach, chopped		5.38 - 5.52
307	Soup		5.4 - 6.2
308	Bread, pumpernickel		5.40 -
309	Rice Krispies		5.40 - 5.73
310	Potatoes		5.40 - 5.90
311	Beans, Kidney		5.40 - 6.00
312	Turnip, greens, cooked		5.40 - 6.20
313	Bread, Cracked wheat		5.43 - 5.50
314	Parsnips, cooked		5.45 - 5.65
315	Bran Flakes		5.45 - 5.67
316	Bread Rolls, white		5.46 - 5.52
317	Bread, whole wheat		5.47 - 5.85
318	Fennel (Anise)		5.48 - 5.88
319	Leeks, cooked		5.49 - 6.10
320	Sauce, Enchilada		5.50 -
321	Artichokes		5.50 - 6.00
322	Leeks		5.50 - 6.17
323	Spinach, pureed		5.50 - 6.22
324	Eggplant		5.50 - 6.50
325	Okra, cooked		5.50 - 6.60
326	Cabbage, Green		5.50 - 6.75
327	Spinach		5.50 - 6.80
328	Yams, cooked		5.50 - 6.81
329	Coconut, fresh		5.50 - 7.80
330	Cream of Coconut, canned		5.51 - 5.87
331	Radishes, white		5.52 - 5.69
332	Squash, white, cooked		5.52 - 5.80
333	Turnip, yellow, cooked		5.57 - 5.82
334	Carrots, cooked		5.58 - 6.03
335	Bran - All Bran		5.59 - 6.19
336	Antipesto		5.60 -
337	Ginger		5.60 - 5.90
338	Artichokes, French, cooked		5.60 - 6.00
339	Cabbage, Red		5.60 - 6.00
340	Beans		5.60 - 6.50
341	Spinach, strained		5.63 - 5.79
342	Soda Crackers		5.65 - 7.32
343	Oysters		5.68 - 6.17
344	Cheese, Swiss Gruyere		5.68 - 6.62
345	Zucchini, cooked		5.69 - 6.10
346	Shad Roe, sauted		5.70 - 5.90
347	Caviar, American		5.70 - 6.00
348	Celery		5.70 - 6.00
349	Escarolle		5.70 - 6.00
350	Parsley		5.70 - 6.00
351	Peas, canned		5.70 - 6.00
352	Lettuce, Iceberg		5.70 - 6.13
353	Sardines		5.70 - 6.60
354	Celery Knob, cooked		5.71 - 5.85
355	Kippered, Herring, Marshall		5.75 - 6.20
356	Turnip, white, cooked		5.76 - 5.85
357	Melon, Casaba		5.78 - 6.00
358	Beans, Black		5.78 - 6.02
359	Romaine lettuce		5.78 - 6.06
360	Squash, yellow, cooked		5.79 - 6.00
361	Mangoes, ripe		5.80 - 6.00
362	Fennel, cooked		5.80 - 6.02
363	Lettuce		5.80 - 6.15
364	Vermicelli, cooked		5.80 - 6.50
365	Grass jelly		5.80 - 7.20
366	Radishes, red		5.85 - 6.05
367	Wheatnena		5.85 - 6.08
368	Salmon, fresh, boiled		5.85 - 6.50
369	Watercress		5.88 - 6.18
370	Carrots		5.88 - 6.40
371	Lettuce, Boston		5.89 - 6.05
372	Chicory		5.90 - 6.05
373	Tuna Fish, canned		5.90 - 6.20
374	Milk, evaporated		5.90 - 6.30
375	Melons, Persian		5.90 - 6.38
376	Mackerel, canned		5.90 - 6.40
377	Corn, canned		5.90 - 6.50
378	Corn		5.90 - 7.30
379	Peas, strained		5.91 - 6.12
380	Artichokes, Jerusalem, cooked		5.93 - 6.00
381	Baby Food Soup, unstrained		5.95 - 6.05
382	Spaghetti, cooked		5.97 - 6.40
383	Squash, Kubbard, cooked		6.00 - 6.20
384	Water Chestnut		6.00 - 6.20
385	Mushrooms, cooked		6.00 - 6.22
386	Brussels sprout		6.00 - 6.30
387	Chayote (mirliton), cooked		6.00 - 6.30
388	Ginseng , Korean drink		6.00 - 6.50
389	Octopus		6.00 - 6.50
390	Rice, Wild, cooked		6.00 - 6.50
391	Squid		6.00 - 6.50
392	Soy beans		6.00 - 6.60
393	Melons, Honey dew		6.00 - 6.67
394	Asparagus		6.00 - 6.70
395	Mushrooms		6.00 - 6.70
396	Rice, White , cooked		6.00 - 6.70
397	Aloe Juice		6.00 - 6.80
398	Mussels		6.00 - 6.85
399	Olives, black		6.00 - 7.00
400	Clams		6.00 - 7.10
401	Hominy, cooked		6.00 - 7.50
402	Olives, ripe		6.00 -7.50
403	Asparagus, cooked		6.03 - 6.16
404	Shredded Wheat		6.05 - 6.49
405	Cream of Wheat, cooked		6.06 - 6.16
406	Salmon, Red Alaska, canned		6.07 - 6.16
407	Mackerel, Spanish, broiled		6.07 - 6.36
408	Noodles, boiled		6.08 - 6.50
409	Bluefish, Boston, filet, broiled		6.09 - 6.50
410	Abalone		6.10 - 6.50
411	Flounder, boiled		6.10 - 6.90
412	Coconut milk		6.10 - 7.00
413	Cantaloupe		6.13 - 6.58
414	Swiss Chard, cooked		6.17 - 6.78
415	Haddock, Filet, broiled		6.17 - 6.82
416	Scallion		6.20 -
417	Trout, Sea, sauted		6.20 - 6.33
418	Dates, canned		6.20 - 6.40
419	Oatmeal, cooked		6.20 - 6.60
420	Rice, Brown, cooked		6.20 - 6.80
421	Peas, cooked		6.22 - 6.88
422	Corn, cooked on cob		6.22 - 7.04
423	Mackerel, King, boiled		6.26 - 6.50
424	Puffed Rice		6.27 - 6.40
425	Avocados		6.27 - 6.58
426	Broccoli, cooked		6.30 - 6.52
427	Spinach, frozen, cooked		6.30 - 6.52
428	Lentils, cooked		6.30 - 6.83
429	Broccoli, frozen, cooked		6.30 - 6.85
430	Asparagus, frozen, cooked		6.35 - 6.48
431	Kale, cooked		6.36 - 6.80
432	Arrowroot Cruel		6.37 - 6.87
433	Flounder, fi1et, broiled		6.39 - 6.89
434	Porgy, broiled		6.40 - 6.49
435	Peas, frozen, cooked		6.40 - 6.70
436	Milk, cow		6.40 - 6.80
437	Cereal, strained		6.44 - 6.45
438	Cream, 40 per cent		6.44 - 6.80
439	Cauliflower, cooked		6.45 - 6.80
440	Peas, Chick, Garbanzo		6.48 - 6.80
441	Cream, 20 per cent		6.50 - 6.68
442	Bass, striped, broiled		6.50 - 6.70
443	Crab meat		6.50 - 7.00
444	Shrimp		6.50 - 7.00
445	Bass, sea, broiled		6.58 - 6.78
446	Soy infant formula		6.60 - 7.00
447	Spinach, cooked		6.60 - 7.18
448	Crabmeat, cooked		6.62 - 6.98
449	Arrowroot Crackers		6.63 - 6.80
450	Smelts, Sauted		6.67 - 6.90
451	Pollack, filet, broiled		6.72 - 6.82
452	Lobster bisque		6.90 -
453	Lotus Root		6.90 -
454	Sauce, Shrimp		7.01 - 7.27
455	Lobster, cooked		7.10 - 7.43
456	Graham Crackers		7.10 - 7.92
457	Bird's nest soup		7.20 - 7.60
458	Corn, frozen, cooked		7.33 - 7.68
459	Conch		7.52 - 8.40
460	Beans, pork & tomato sauce, canned	5.10 - 5.80
461	Beans, veg., tomato sauce, canned	5.32
462	Huckleberries, cooked with sugar	3.38 - 3.43
463	Loquat (May be acidified to pH 3.8)	5.1
464	Mushroom Soup, Cream of, canned	5.95 - 6.40
465	Peas, dried (split green), cooked	6.45 - 6.80
466	Peas, dried (split yellow), cooked	6.43 - 6.62
467	Sardine, Portuguese, in olive oil	5.42 - 5.93
468
469	Read more at https://www.pickyourown.org/ph_of_fruits_and_vegetables_list.htm#IZcaQMi6Wg4kTMSE.99
470	Read more at https://www.pickyourown.org/ph_of_fruits_and_vegetables_list.htm#W1dMi1egU9Z3W64C.99

	A	B	C	D	E
1	Parameter	Baby	Juvenile	Adult	Notes
2	Age Range	0 - 6 months	7 months - 1 year	1 year - 10 years
3	Size	0-7"	8"-12"	12-24"	It's not neccessarily a cause of alarm if your bearded dragon is smaller or larger, due to size genetics.
4	Vivarium Size (Minimum)	20 gallon	75 gallon	120 gallon	http://www.anapsid.org/resources/tanksize.html
5	Vivarium Dimensions	-	-	4'x2'x2'	Bearded dragons can grow to 2 feet long in less than a year - it is more cost efficient to purchase an adult sized enclosure to house babies/juveniles.
6	Basking Area Tempurature	95°F - 110°F	95°F - 100°F	90°F - 93°F
7	Cool Side Tempurature	80°F - 90°F	80°F - 90°F	80°F - 90°F
8	Flora Diet %	20%	50%	70%
9	Insect Diet %	80%	50%	30%
10	Insects per day	30-60	15-30	3-10
11	Feedings Per Week (7Day)	21	14	5
12
13
14
15	Month	Insect %	Greens %
16	1	80	20
17	2	80	20
18	3	80	20
19	4	80	20
20	5	70	30
21	6	70	30
22	7	60	40
23	8	60	40
24	9	50	50
25	10	50	50
26	11	40	60
27	12	30	70