The main composition of Kidney stones and their percentages are as follows:

• Calcium oxalate, phosphate, or both (70-80%)
• Uric acid (5-10%)
• Cystine (1%)
• Struvite (magnesium ammonium phosphate) (5-15%)
• Other (such as xanthine, guaifenesin) (1%)

SO ! We have to understand and keep in mind to the foods that are worth saying "NO" to, though a difficult word to say yet is the most rewarding for the patients of renal calculi or those at risk of developing renal calculi (Stone).

NO to Spinach and Chickpeas (chaulia) - they have high oxalate content NO to Tomatoes - they have high oxalate content
NO to Gooseberries (Amla) - they have high oxalate content
NO to Sapota (Chickoo) - It has high oxalate content
NO to Cashew nuts - they has high oxalate content
NO to Cucumber - it high oxalate content
NO to Black grapes - They have high oxalate content

These have high oxalate content that aggravate calcium oxalate stone formation, the most common type of renal stone. If the level of urinary oxalate is high, limiting high oxalate foods reduce the risk of forming renal stones. NO to Cauliflower - it has high uric acid purine content

NO to Pumpkin - it has high uric acid purine content
NO to Mushrooms - they have high uric acid purine content
NO to Eggplant (Brinjal) - it has high uric acid purine content
Foods rich in uric acid/ purine increase urinary excretion of uric acid which predispose to both uric acid and oxalate stones.