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

  title={Oxalate content of legumes, nuts, and grain-based flours},
  author={Weiwen Chai and Michael Liebman},
  journal={Journal of Food Composition and Analysis},
  • W. Chai, M. Liebman
  • Published 1 November 2005
  • Chemistry
  • Journal of Food Composition and Analysis
Oxalate content of cereals and cereal products.
The higher oxalate content in whole grain than in refined grain cereals suggests that oxalic acid is primarily located in the outer layers of cereal grains.
Total and soluble oxalate content in legume vegetables used in the preparation of frozen products for consumption
Summary The aim of the investigation was to compare oxalate retention in two types of frozen product prepared for consumption after frozen storage: one obtained using the traditional method
Effects of phytate and minerals on the bioavailability of oxalate from food.
The bioavailability of soluble oxalates in stir-fried silver beet leaves
Green leafy vegetables, such as spinach and silver beet, contain high to moderate levels of oxalate, which can be a cause of health concerns due to the formation of painful kidney stones and
Food oxalate: factors affecting measurement, biological variation, and bioavailability.
  • L. Massey
  • Chemistry, Medicine
    Journal of the American Dietetic Association
  • 2007


Oxalate content of soybean seeds (Glycine max: Leguminosae), soyfoods, and other edible legumes.
The amounts of total oxalate in soybean seeds, soy foods, and other common legume foods exceed current recommendations for oxalates consumption by individuals who have a history of calcium oxalATE kidney/urinary stones and this study serves as the basis to find soybean cultivars lower in oxAlate, which will have lower risk for kidney stone formation after human consumption.
Bioavailability of oxalate in foods.
Oxalate content of foods and its effect on humans.
In humans, diets low in calcium and high in oxalates are not recommended but the occasional consumption of high oxalate foods as part of a nuritious diet does not pose any particular problem.
A further study of oxalate bioavailability in foods.
Oxalates in oca (New Zealand yam) (Oxalis tuberosa Mol.).
TheOxalate concentrations obtained in this study for oca suggest that previously reported values are too low and that oca is a moderately high oxalate-containing food.
The bioavailability of oxalate from Oca (Oxalis tuberosa).
Dietary oxalate and its intestinal absorption.
The results suggest that the intestinal absorption of dietary oxalates makes a substantial contribution to urinary oxalate excretion and that this absorption can be modified by decreasing oxalATE intake or increasing the intakes of calcium, magnesium, and fiber.
Gas chromatographic determination of oxalic acid in foods.
  • H. Ohkawa
  • Chemistry, Medicine
    Journal - Association of Official Analytical Chemists
  • 1985
A new quantitative gas chromatographic (GC) method has been developed for the determination of oxalic acid in foods and it is shown that the technique is simple, rapid, and accurate, and small samples may be used.