Oxalic acid is contained in many plants but since it is water soluble,
would realistically  dissolve  in the water when the vegetables are cooked.


See http://www.mu.edu.tr/private/nsahin2.html

If anyone is interested to know which foods contain oxalates please let me
know.  

Ora

On Tue, 16 Feb 1999 13:58:02 +0100, you wrote:

>         Thomas E. Billings wrote:
>         >
>         > Spinach and a number of related plants contain oxalic acid which inhibit calcium uptake.
>         
>         
>         I've been under the impression that the oxalic acid is formed only if those
>         greens are cooked -- is that correct?
>         
>         Kelli