Leafy Greens I (need to be rotated due to
oxalic acid content and only 1 out of two varieties of greens a day should be from this list)
The biggest concern about spinach is
its oxalic acid content.
Various studies indicate that
the oxalic acid content of spinach doesn't significantly reduce calcium uptake from other foods.
Steam raw greens like spinach and chard to remove
the oxalic acid content.
Steaming or lightly boiling your chard (or spinach) will reduce
the oxalic acid content and bring out the sweetness in the greens — but levels are not high enough to be overly concerning if you're eating a balanced diet that includes calcium.
I enjoy it raw in smoothies or slightly steamed or sauteed to reduce
the oxalic acid content (which in large amounts can interfere with the absorption of calcium).
Not exact matches
To all the «nut lovers» out there: I consider myself the «worst of all, but research «phytic
acid» and «
oxalic acid»
content of raw nuts and seeds!!!
For persons who must pay attention to a low
oxalic acid diet, this is a proper way to reduce the
content of this
acid.
Since the leaves of rhubarb have the highest
content of
oxalic acid, only the stalks are eatable.
For example, although the calcium
content of spinach is 115 mg per half cup cooked, because of the interference of
oxalic acid, you would have to eat more than 16 cups of raw or more than eight cups of cooked spinach to get the amount of calcium available in one cup of yogurt.»
Urinary oxalate increased, although inconsistently, with dietary
oxalic acid only when the dietary calcium
content was low (Stevenson et al. 2003a).