Oxalate content of legumes, nuts, and grain-based flours

@inproceedings{Chai2005OxalateCO,
  title={Oxalate content of legumes, nuts, and grain-based flours},
  author={Weiwen Chai and Michael Kevin Liebman},
  year={2005}
}
Abstract About 75% of all kidney stones are composed primarily of calcium oxalate and hyperoxaluria is a primary risk factor for this disorder. Since absorbed dietary oxalate can make a significant contribution to urinary oxalate levels, oxalate from legumes, nuts, and different types of grain-based flours was analyzed using both enzymatic and capillary electrophoresis (CE) methods. Total oxalate varied greatly among the legumes tested, ranging from 4 to 80 mg/100 g of cooked weight. The range… CONTINUE READING

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