I saved this from Rachel from an earlier post..... Oliva
> The oxalic acid content is high in ONLY some leafy greens:
>
> spinach, chard, and beet greens. There are very calcium rich leafy greens
> and flowering vegetables which do not contain oxalic acid.
> Examples include:
>
> bok choy, tot soy, broccoli, kale, collards, and mustard greens. This
> second list of greens is also more nutrient dense than the first---besides
> calcium, there are other minerals in abundance in these greens.