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Date: | Tue, 2 Mar 1999 10:28:26 +0100 |
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Hi Alan,
> > Ox Ca Ca/Ox P Ca/P Mg Ca/Mg
> > (mg/100g) (mg/100g)
> >
> > Asparagus 130 21 .16 56 .37 18 1.2
> > Snap beans 360 37 .10 38 .97 25 1.5
> > Beet greens 610 119 .20 40 2.98 72 1.7
> > Broccoli 190 48 .25 66 .73 25 1.9
> > Carrots 500 27 .05 44 .61 15 1.8
> > Cauliflower 150 22 .15 44 .50 15 1.5
> > Celery 190 40 .21 25 1.60 11 3.6
> > Chives 1480 92 .06 58 1.59 42 2.2
> > Collard Greens 450 145 .32 10 14.50 9 16.1
> > Coriander (cilantro) 10 98 9.80 36 2.72 26 3.8
> > Endive 110 52 .47 28 1.86 15 3.5
> > Kale 20 135 6.75 56 2.41 34 4.0
> > Lettuce 330 36 .11 45 .80 6 6.0
> > Parsley 1700 138 .08 58 2.38 50 2.7
> > Peas 50 25 .50 108 .23 33 .8
> > Purslane 1310 65 .05 44 1.48 68 1.0
> > Spinach 970 99 .10 49 2.02 79 1.3
> > Turnips 210 30 .14 27 1.11 11 2.7
> > Turnip Greens 50 190 3.80 42 4.52 31 6.1
> > Watercress 310 120 .39 60 2.00 21 5.7
> >
> >
> This is a rather futile list because the situation is more
> complicated [...] the oxalate in some plants
> actually could IMPROVE the calcium quality of some plants by
> correcting an otherwise seemingly poor ratio.
That's funny. I've never heard before anyone saying that
anti-nutrients could be beneficial. Seriously, consider the vegetables
rich in calcium (let's say >40 mg/100g) and in oxalate (let's say
Ca/Ox < 0.3):
Ox Ca Ca/Ox P Ca/P Mg Ca/Mg
(mg/100g) (mg/100g)
Beet greens 610 119 .20 40 2.98 72 1.7
Broccoli 190 48 .25 66 .73 25 1.9
Chives 1480 92 .06 58 1.59 42 2.2
Parsley 1700 138 .08 58 2.38 50 2.7
Purslane 1310 65 .05 44 1.48 68 1.0
Spinach 970 99 .10 49 2.02 79 1.3
With the exception of broccoli, all ratios Ca/P are correct, but,
because calcium absorption is inhibited by oxalic acid, the ratio
becomes actually WORSE (except perhaps for beet greens, but since they
contain five times more oxalate than calcium, not a lot of the 119
milligrams are actually absorbed).
--Jean-Louis Tu <[log in to unmask]>
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