Effect of water-soluble oxalates in Amaranthus spp. leaves on the absorption of milk calcium

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Abstract
1. Amaranthus spp. leaves contain high amounts of oxalates which affect the calcium absorption. This study was done to determine whether removal of the water-soluble oxalates from the leaves by cooking would reduce this deleterious effect. 2. Experimental work done with two types of basal diets on six adult male subjects has shown that the milk Ca absorption was low when leaves cooked without draining away the water were included in the diet. However when the soluble oxalates were removed by throwing away the water after cooking the leaves, the absorption of milk Ca was unaffected.

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