Mary:

>If we eat some  greens, such as collards, spinach, turnip greens, or
>broccoli,  does the body absorb the calcium better if the greens are raw, or
>cooked, or does it make much difference??

I have no precise answer here, but I know that calcium from (cooked) spinach is
very poorly absorbed, because it is bound to oxalic acid. Of course, calcium
from raw spinach is also poorly absorbed, for the same reason.

Kale is low in oxalate, and its calcium is well absorbed.

I think that cooking doesn't have much influence on oxalates, but of course, you
will eat more vegetables in cooked than in raw form, and thus get more calcium
on a mixed cooked/raw than on a 100% raw diet.

Finally, an adequate intake of vitamin D is important for calcium transport.

Best wishes,

Jean-Louis
[log in to unmask]