Oxalate content of some leafy green vegetables and its relation to oxaluria and calcium utilization
- 1 January 1945
- journal article
- research article
- Published by Portland Press Ltd. in Biochemical Journal
- Vol. 39 (3) , 237-238
- https://doi.org/10.1042/bj0390237
Abstract
A modified Arbenz method for oxalate and Ca content is described. The % of Ca and oxalic acid on dry wt. basis for 8 Singalese vegetables was as follows: Ipomoea aquatica 0.91, 2.214; Talinum speciosa 2.76, 12.72; Armaranthus polygonoides 4.22, 11.25; A. gangeticus 3.49, 6.022; Alternanthera sessilis 1.64, 6.822; Sesbania grandiflora 1.7, 0.839; Dentella asiatica 1.31, 1.034; Cassia tora 2.19, 0.263; and tea leaves 0.466, 1.42. Only 4 of the vegetables contained available Ca; the others had an excess of oxalic acid and would lead to oxaluria.This publication has 1 reference indexed in Scilit:
- THE ORGANIC ACIDS OF SPINACH, BROCCOLI AND LETTUCEJournal of the American Chemical Society, 1931