However oxalic acid has health effects that mean you need to cook spinach more than the average cruciferous vegetable.
Not exact matches
Spinach one of the more nutritious vegetables, being high in vitamins and minerals, especially Vtamin C.
However, it also (like other dark leafy greens) contains an anti-nutrient called
oxalic acid.
However if you saute the greens, you are cooking them which causes the
oxalic acid to be released, but the
oxalic acid remains on the greens so you are ingesting it.
«Calcium is found in green leafy vegetables in reasonable quantity (Table 2)[20];
however, a high proportion of the calcium is made insoluble by the presence of fibres, phytic
acid and
oxalic acid, which reduce the bioavailability of calcium.