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]>