Dock

Nutrition per ~85 g · ¾ cup chopped

0.3 g net carbs after fiber.

Vitamins

Minerals & other

Bioactives estimated

Representative amounts for this food, not measured for this item. Real content varies widely by variety, ripeness and storage.

What drives the score weighted inputs

These are the scored components, not a sum: the published score also reflects normalisation across the catalog, so the parts above will not add to 96.

What it feeds primary sources only

Systems

Pathways

Overview

Dock (Rumex species) is a traditional wild green and cultivated vegetable with deep historical use in European and Asian cuisines. Despite being underutilized in modern nutrition, dock delivers impressive micronutrient concentration: 390mg potassium per 100g supports healthy blood pressure regulation, while 2.4mg iron and 103mg magnesium contribute to energy metabolism and cardiovascular function. The vegetable is particularly rich in oxalates, which—while limiting calcium bioavailability—are recognized phytocompounds with potential anti-inflammatory and antioxidant properties. Dock's 48mg vitamin C per 100g enhances iron absorption despite oxalate presence, creating a unique nutritional synergy. The high potassium-to-sodium ratio (390:4) makes dock distinctly beneficial for those managing hypertension or seeking electrolyte balance. With only 22 calories and 2.9g fiber per 100g, dock supports satiety and healthy body composition. Traditional use in folk medicine for liver and digestive health aligns with emerging interest in bitter greens as digestive stimulants. Dock's mineral profile—particularly magnesium and potassium—supports longevity markers including vascular health and metabolic function. Its availability as both wild foraged and cultivated makes it an accessible addition to whole-food dietary patterns focused on nutrient density and longevity.

Health benefits 5

Pairs with

• Pair with citrus (lemon or orange) to maximize non-heme iron absorption by providing vitamin C that overcomes oxalate inhibition
• Combine with calcium-rich foods like dairy or fortified plant-based alternatives, consumed separately, to mitigate oxalate competition for calcium bioavailability
• Serve with fat sources (olive oil, avocado) to enhance absorption of fat-soluble vitamin A and support polyphenol bioavailability
• Mix with other bitter greens like radicchio or endive for synergistic digestive stimulation and broader phytonutrient diversity

In the kitchen

• Select young dock leaves with minimal yellowing and cook similarly to spinach or kale; briefly blanch or sauté to reduce oxalate content by 20-30% while preserving heat-stable potassium and magnesium
• Store fresh dock in refrigerator crisper wrapped in damp cloth for up to 5 days; dock wilts quickly and is best consumed within 2-3 days of purchase for maximum nutrient retention
• If consuming dock regularly (>3x weekly), consider pairing consistently with vitamin C sources and spacing intake throughout the week to minimize cumulative oxalate load if sensitive to kidney stones
• Use dock as a base for potage, blended soups, or stir-fries rather than raw salads to improve palatability of its strong tart flavor while maintaining nutritional density
• Source organic or foraged dock when possible, as the vegetable readily accumulates soil minerals; wash thoroughly before use to remove any residual sediment

When to eat it midday

Consuming dock at midday with a balanced meal containing vitamin C and fat optimizes mineral absorption and provides sustained energy; avoids potential iron-binding interactions with evening calcium supplementation

Breaks a fast

Best avoided

• immediately with high calcium meals or supplements
• on empty stomach if sensitive to oxalates

Dock's oxalate and mineral content warrants consumption with food for optimal absorption and digestive comfort