Green Iguana Society logo  1999-2001, D. Baze




Below is a chart of foods that can be included in the diet you provide for your iguana. Many of these foods should only be fed on occasion and in moderation. Note that even foods labeled as staples should be rotated and used in different combinations. Make sure you refer to our Feeding Iguanas page for more details on feeding your iguana the proper foods. Included in this chart are photos for easy identification, various notes on how much you can feed, preparation advice, and a little bit of nutritional information. This list will occassionally be added to, and if you have any other foods that you would like us to list, please send us an email. For more detailed nutritional information on these and other foods, please refer to the web sites listed at the bottom of the page.

STAPLE - These foods are good to feed an iguana on a regular basis, but don't forget to rotate them.
OCCASIONAL - Best to feed these foods only on occasion. Overfeeding most of these foods can lead to serious health problems. Combined with a balanced mixture of staple foods on occasion (a few times a month) can provide an iguana the variety it needs.
TREAT - These foods work good as a treat or snack. Some of these foods can be included as a regular part of the diet, but most are only occasional treats.
TASTE OR COLOR ENHANCER - Occasionally added to a balanced mixture of foods to make the meal tastier and more interesting for the iguana.
RARELY OR NEVER - Due to poor nutritional content, this food item is okay if offered only rarely, along with other, more nutritious greens and veggies.

Food
Photo*
Information
Ca:P - Calcium:Phosphorus, Pro - Protein
Acorn squash

Good source of fiber. Rind should be discarded. Core and finely chop or shred.
Ca:P 0.9:1 , Pro: 0.8%, Fat: 0.1%, Water: 88%, Fiber: 1.5%
STAPLE VEGGIE
Alfalfa

STAPLE
Apples

Should be peeled, cored and finely chopped or shredded.
Ca:P 0.6:1 , Pro: 0.15%, Fat: 0.3%, Water: 84.5%, Fiber: 1.9%
OCCASIONAL
Asparagus

Very good source of protein. Should be finely chopped or shredded.
Ca:P 0.38:1 , Pro: 2.3%, Fat: 0.2%, Water: 92%, Fiber: 2.1%
OCCASIONAL
Bananas

Only on occasion. Peels may also be fed, but only if they were organically grown.
Ca:P 0.3:1 , Pro: 1%, Fat: 0.5%, Water: 75%, Fiber: 2.4%
OCCASIONAL
Beets & beet greens

High in oxalates, so it should only be fed occasionally. Beets should be finely chopped. Greens are best when cut into larger pieces or strips. Stems should be finely chopped or discarded.
Beets: Ca:P 0.4:1 , Pro: 1.6%, Fat: 0.17%, Water: 87%, Fiber: 2.8%
Beet greens: Ca:P 3:1 , Pro: 1.8%, Fat: 0.06%, Water: 92%, Fiber: 3.7%
OCCASIONAL
Bell peppers

Great for adding color and variety. This catagory includes red peppers, green peppers and other bell peppers. Should be cored and then finely chopped or shredded. (Nutritional information based on red peppers, but most other bell peppers are reasonably close to the same.)
Ca:P 0.5:1 , Pro: 0.9%, Fat: 0.2%, Water: 92%, Fiber: 2%
GREAT TASTE/COLOR ENHANCER
Blackberries

Great for treats and regular part of fruit content.
Ca:P 1.5:1, Pro: 0.7%, Fat: 0.4%, Water: 86%, Fiber: 5.3%
OCCASIONAL
Bok choy

Also known as or equivalent to Chinese cabbage, bok choi, pak choi, and various other names. High in goitrogens. Cut green portion into large pieces or strips. White portion may be discarded or finely chopped.
Ca:P 2.8:1, Pro: 1.5%, Fat: 0.2%, Water: 95%, Fiber: 1%
OCCASIONAL
Broccoli


High in oxalates and goitrogens and should only be fed on occasion. Cut into very small pieces or shred. Leaves can also be offered.
Ca:P 0.7:1 , Pro: 3%, Fat: 0.4%, Water: 91%, Fiber: 3%
OCCASIONAL
Brussels Sprouts

High in goitrogens and should only be fed on occasion. Should be finely chopped or shredded.
Ca:P 0.6:1 , Pro: 3.3%, Fat: 0.3%, Water: 86%, Fiber: 3.8%
OCCASIONAL
Butternut squash

Very good staple vegetable and excellent source of fiber. Should be peeled, cored and finely chopped or shredded.
Ca:P 0.6:1, Pro: 1.2%, Fat: 0.2%, Water: 94%
STAPLE VEGGIE
Cabbage

High in goitrogens and should only be fed on occasion. Finely chop or shred.
Ca:P 2:1 , Pro: 1.5%, Fat: 0.27%, Water: 92%, Fiber: 2.3%
OCCASIONAL
Cactus leaves (prickly pear)

High in calcium. Should be finely chopped or shredded.
Ca:P 2.32:1, Pro: 0.8%, Fat: 0.5%
STAPLE FRUIT
Cantelope

Should be cored, rinds discarded and finely chopped. Great source of additional water content.
Ca:P 0.7:1, Pro: 0.9%, Fat: 0.3%, Water: 90%, Fiber: 0.8%
OCCASIONAL
Carrots

Should be peeled and finely shredded. (Carrot tops can be high in oxalates and should only be fed on occasion.)
Ca:P 0.6:1, Pro: 1%, Fat: 0.2%, Water: 88%, Fiber: 3%
OCCASIONAL
Cauliflower

High in goitrogens and should only be fed occasionally. Should be finely chopped and shredded.
Ca:P 1:2, Pro: 2%, Fat: 0.2%, Water: 92%, Fiber: 2.5%
OCCASIONAL
Celery

Should be very finely chopped or shredded.
Ca:P 1.6:1 , Pro: 0.75%, Fat: 0.14%, Water: 95%, Fiber: 1.7%
OCCASIONAL
Chicory greens
(Escarole)


Excellent choice for greens and high in calcium. Best when cut into larger pieces or strips. Finely chop, shred, or discard stems. Store cut, dried pieces in plastic storage bag with other greens wrapped in paper towels. Squeeze air out of bag.
Ca:P 1:0.9, Pro: 1.7%, Fat: 0.3%, Water: 92%, Fiber: 4%
STAPLE GREEN (WHEN MIXED WITH OTHER GREENS)
Collard greens

Excellent choice for greens. High in calcium and somewhat high in goitrogrens. Best when cut into larger pieces or strips. Finely chop, shred, or discard stems. Store cut, dried pieces in plastic storage bag with other greens wrapped in paper towels. Squeeze air out of bag.
Ca:P 14.5:1 , Pro: 2.5%, Fat: 0.4%, Water: 91%, Fiber: 3.6%
STAPLE GREEN
Coriander (cilantro)

Good choice for an occasional green. High in oxalates. Finely chop.
Ca:P 1.4:1 , Pro: 2.1%, Fat: 0.5%, Water: 92%, Fiber: 2.8%
OCCASIONAL
Corn

Extremely low in calcium and high in phosphorus. Use sparingly and only if overall diet is loaded with calcium. Best if finely chopped.
Ca:P 0.03:1 , Pro: 9.4%, Fat: 4.7%, Water: 10.4%
RARELY OR NEVER
Cucumber

Lacks in nutrition, but okay on occasion for additional water and flavor.
Ca:P 0.7:1 , Pro: 0.7%, Fat: 0.18%, Water: 96%, Fiber: 0.8%
OCCASIONAL
Dahlia

Both flowers and leaves are okay to feed. Use caution and do not use plants that may have been treated with any pesticides or other chemicals.
GREAT TREAT
Dandelion greens

Excellent choice for greens and high in calcium. Best when cut into larger pieces or strips. Finely chop, shred, or discard stems. Store cut, dried pieces in plastic storage bag with other greens wrapped in paper towels. Squeeze air out of bag. Use caution when using wild dandelion greens by making sure no pesticides or other chemicals have been used. Both the flowers and leaves are okay to feed.
Ca:P 2.8:1, Pro: 2.7%, Fat: 0.7%, Water: 86%, Fiber: 3.5%
STAPLE GREEN
Endive

Excellent choice for greens and high in calcium. Best when cut into larger pieces or strips. Finely chop, shred, or discard stems. Store cut, dried pieces in plastic storage bag with other greens wrapped in paper towels. Squeeze air out of bag.
Ca:P 1.86:1, Pro: 1.2%, Fat: 0.4%
STAPLE GREEN (WHEN MIXED WITH OTHER GREENS)
Grapes

High in oxalates. Should be crushed or chopped. Adult iguanas can eat whole grapes. Good source for additional water content.
Ca:P 0.8:1, Pro: 0.7%, Fat: 0.6%, Water: 81%, Fiber: 1%
OCCASIONAL AND/OR TREAT
Green beans

Also known as snap beans. Good choice for staple vegetable. Should be finely chopped or shredded.
Ca:P 1:1 , Pro: 1.8%, Fat: 0.1%, Water: 90%, Fiber: 3.4%
STAPLE VEGGIE
Hibiscus

Both flowers and leaves are okay to feed. Use caution and do not use plants that may have been treated with any pesticides or other chemicals.
GREAT TREAT
Honeydew melon

Should be cored, rinds discarded and finely chopped.
Ca:P 0.6:1 , Pro: 0.5%, Fat: 0.1%, Water: 90%, Fiber: 0.6%
OCCASIONAL
Kabocha squash

Should be peeled, cored and finely chopped or shredded.
Ca:P 0.6:1 , Pro: 1.2%, Fat: 0.2%, Water: 94%, Fiber: 1.9%
STAPLE VEGGIE
Kale

High in oxalates and goitrogens, so it should only be fed on occassion. Best when cut into larger pieces or strips. Finely chop, shred, or discard stems. Store cut, dried pieces in plastic storage bag with other greens wrapped in paper towels. Squeeze air out of bag.
Ca:P 2.4:1, Pro: 3.3%, Fat: 0.7%, Water: 84%, Fiber: 2%
OCCASIONAL
Kiwi fruit

Should be peeled, seeds removed, and finely chopped or crushed.
Ca:P 0.7:1, Pro: 1%, Fat: 0.4%
OCCASIONAL
Lentils

Best if cooked and finely chopped.
Ca:P 0.14:1 , Pro: 9%, Fat: 0.5%, Water: 67%, Fiber: 22%
OCCASIONAL
Lettuces

Lettuces are very poor in overall nutritional value.
Romaine - Ca:P 0.8:1 , Pro: 1.6%, Fat: 0.2%, Water: 95%, Fiber: 1.7%
Iceberg - Ca:P 1:1 , Pro: 1%, Fat: 0.2%, Water: 96%, Fiber: 1.4%
Loose leaf - Ca:P 0.4:1 , Pro: 1.3%, Fat: 0.3%, Water: 94%, Fiber: 1.9%
RARELY OR NEVER
Mango

Should be peeled, pitted, and finely chopped or crushed.
Ca:P 0.9:1, Pro: 0.5%, Fat: 0.3%, Water: 82%, Fiber: 1.8%
STAPLE FRUIT
Mushrooms

Very high in phosphorus and should only be fed on occasion. Should be finely chopped.
Ca:P 0.05:1 , Pro: 2.9%, Fat: 0.3%, Water: 92%, Fiber: 1.2%
OCCASIONAL
Mustard greens

Excellent choice for greens. High in calcium, but somewhat high in goitrogens. Best when cut into larger pieces or strips. Finely chop or discard stems. Store cut, dried pieces in plastic storage bag with other greens wrapped in paper towels. Squeeze air out of bag.
Ca:P 2.4:1, Pro: 2.7%, Fat: 0.2%, Water: 91%, Fiber: 3.3%
STAPLE GREEN
Nasturtiums

Both flowers and leaves are okay to feed. Use caution and do not use plants that may have been treated with any pesticides or other chemicals.
GREAT TREAT
Okra

Should be finely chopped or shredded.
Ca:P 1.3:1, Pro: 2%, Fat: 0.1%, Water: 90%, Fiber: 3.2%
STAPLE VEGGIE
Papaya

Good source of fiber. Should be peeled, seeds removed and finely chopped or shredded.
Ca:P 4.8:1, Pro: 0.6%, Fat: 0.1%, Water: 89%, Fiber: 1.8%
STAPLE FRUIT
Parsley

Good source of calcium. Finely chop.
Ca:P 2.4:1 , Pro: 3%, Fat: 0.8%, Water: 88%, Fiber: 3.3%
OCCASIONAL
Parsnip

Should be peeled and shredded. Very good source of fiber and carbohydrates.
Ca:P 1:2, Pro: 1.2%, Fat: 0.3%, Water: 80%, Fiber: 4.9%
STAPLE VEGGIE
Pasta (cooked)

Should be cooked, cooled and chopped. Use pasta made without egg.
Ca:P 0.1:1 , Pro: 5.2%, Fat: 1%, Water: 69%
OCCASIONAL
Peaches

High goitrogens. Should be peeled, pits removed and finely chopped.
Ca:P 0.4:1, Pro: 0.7%, Fat: 0.09%, Water: 88%, Fiber: 2%
OCCASIONAL
Pears

High in oxalates. Should be peeled, cored and finely chopped.
Ca:P 1:1, Pro: 0.4%, Fat: 0.4%, Water: 84%, Fiber: 2.4%
OCCASIONAL
Pumpkin

Rind should be discarded. Core and finely chop or shred.
Ca:P 0.5:1 , Pro: 1%, Fat: 0.1%, Water: 92%, Fiber: 0.5%
OCCASIONAL
Raspberries

Excellent source of extra fiber content. Should be crushed for smaller iguanas. Larger iguanas can be fed whole rasberries.
Ca:P 1.8:1, Pro: 0.9%, Fat: 0.6%, Water: 87%, Fiber: 6.8%
OCCASIONAL AND/OR TREAT
Rice (cooked)

Should be cooked, drained, and cooled.
Ca:P 0.08:1 , Pro: 2.4%, Fat: 0.2%, Water: 68%
OCCASIONAL
Rutabaga

Should be peeled and finely chopped or shredded.
Ca:P 0.8:1 , Pro: 1.2%, Fat: 0.2%, Water: 90%, Fiber: 2.5%
OCCASIONAL
Snap peas

Should be finely chopped.
Ca:P 0.1:1, Pro: 0.8%, Fat: 0.04%
STAPLE VEGGIE
Spaghetti squash

Should be peeled, cored and finely chopped or shredded.
Ca:P 0.6:1 , Pro: 1.2%, Fat: 0.2%, Water: 94%, Fiber: 1.9%
OCCASIONAL
Spinach

High in calcium, but very high in oxalates and goitrogens, so it should only be fed occasionally. Should be finely chopped.
Ca:P 2:1, Pro: 2.9%, Fat: 0.4%, Water: 92%, Fiber: 2.7%
OCCASIONAL
Strawberries

High in oxalates and goitrogens. Remove stems and caps and finely chop.
Ca:P 0.7:1, Pro: 0.6%, Fat: 0.4%, Water: 92%, Fiber: 2.3%
OCCASIONAL AND/OR TREAT
Sweet potato

Should be peeled and very finely shredded. Fairly high in phosphorus, so best used as a substitute for other orange veggies occasionally.
Ca:P 0.8:1, Pro: 1.7%, Fat: 0.3%, Water: 73%, Fiber: 3%
OCCASIONAL
Swiss chard

Very high in oxalates and should only be fed occasionally. Should be finely chopped.
Ca:P 1.8:1, Pro: 0.2%, Fat: 0.1%
OCCASIONAL
Tomatoes

High in oxalates. Should be finely chopped. Great for adding color to a mixture of food. Can be acidic and some iguanas may not like the taste.
Ca:P 0.2:1, Pro: 0.9%, Fat: 0.3%, Water: 94%, Fiber: 1.1%
COLOR/TASTE ENHANCER
Turnip greens

Decent choice for greens. Very high in calcium, although somewhat high in goitrogens. Best when cut into larger pieces or strips. Finely chop, shred, or discard stems. Store cut, dried pieces in plastic storage bag with other greens wrapped in paper towels. Squeeze air out of bag.
Ca:P 4.5:1, Pro: 1.5%, Fat: 0.3%, Water: 91%, Fiber: 3.2%
STAPLE GREEN (WHEN MIXED WITH OTHER GREENS)
Watercress

Excellent choice for greens and very high in calcium. Best when cut into larger pieces or strips. Finely chop or discard stems. Store cut, dried pieces in plastic storage bag with other greens wrapped in paper towels. Squeeze air out of bag.
Ca:P 2:1, Pro: 2%, Fat: 0%
STAPLE GREEN
Watermelon

Very little nutrition, but an excellent source for additional water content. Remove rinds and cut or crush into small pieces.
Ca:P 0.9:1, Pro: 0.6%, Fat: 0.4%, Water: 92%, Fiber: 0.5%
OCCASIONAL
Whole wheat bread

Very high in phosphorus, but makes for a great treat. A great food to hide and feed liquid medications.
Ca:P 0.3:1 , Pro: 9.7%, Fat: 4.2%, Water: 38%, Fiber: 6.9%
GREAT TREAT
Yellow squash

Should be very finely chopped or shredded.
Ca:P 0.57:1, Pro: 1.2%, Fat: 0.2%, Water: 94%, Fiber: 1.9%
OCCASIONAL
Yucca root (Cassava)

Very tough. Should be peeled, washed, boiled and mashed. Raw yucca may contain chemicals that cause digestive upset.
Ca:P 1:1.7, Pro: 1.36%, Fat: 0.28%, Water: 59.7%, Fiber: 1.8%
STAPLE VEGGIE
Zucchini

Should be very finely chopped or shredded.
Ca:P 0.47:1, Pro: 1.1%, Fat: 0.1%, Water: 95%, Fiber: 1.2%
OCCASIONAL

* Photos have been used and modified with permission from ZoeAnn Holmes (Oregon State University's Food Resource site), Deena Spielman, Derek Baze and Jamie Wang 2000-2002. All rights reserved.

Nutritional information obtained from:
USDA Nutrient Database and Jen Swofford's Iguana Pages.

Food Chart Last Updated 8/2/09



USDA Nutrient Database for Standard Reference is an excellent source for nutritional information on most foods that would be available for your iguana's diet. As well as searching for specific foods, you can also download all or part of their database for use on your computer. Please note that many of the vegetables listed are not suitable for iguanas.
The Iguana Pages by Jen Swofford contains her Complete Guide to Keeping Giant Green Iguanas in Captivity. This incredible guide contains a great deal of excellent information on nutrition, including diet recommendations, several charts, and just about all you need to know to properly feed an iguana. She also has in-depth charts on the nutritional content of most commonly fed foods.
Oregon State University's Food Resource - This very educational web site has a wealth of information on many types of foods. Food descriptions, photos, and hundreds of links to other sites for more information on specific foods makes this site a fantastic place to learn and continue learning more about all types of food for not only your iguana, but for you as well. Some of the photos on this page have been used and modifed with permission from the Food Resource page.







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