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