In fact, there are not many vegetables with high oxalic acid, and some studies have helped us detect them.
A list of vegetables with high oxalic acid content
Table of oxalic acid content in food
Food name
Oxalic acid content (g/ 100g fresh edible part)
Water celery
1.48~ 1.70
purslane
1.3 1
cassava
1.26
Tricolor amaranth
1.09
spinach
0.97
Sweet leafy vegetables
0.6 1
Small carrot
0.48~0.6 1
carrot
0.5
wild cabbage
0.36
chicory
0.2 1
cucumber
0.2 1
aubergine
0. 19~0.24
Leek hotbed
0. 19
coriander
0. 19
asparagus
0. 13
It can be seen that the vegetables with high oxalic acid content are mainly Oenanthe javanica, Portulaca oleracea, amaranth, spinach, sweet leafy vegetables (cowhide vegetables) and radishes, and there are a few vegetables such as leeks, bamboo shoots, bitter gourd and water bamboo, which are not listed in the table. Vegetables with high oxalic acid content will have astringent taste.
However, many dark green vegetables we often eat every day, such as Chinese cabbage, Brassica napus, Chinese kale, mustard, Chinese cabbage, okra, broccoli, chrysanthemum, lettuce, oil wheat, etc., have little oxalic acid content (almost negligible) and high nutritional value. Therefore, it must not be green vegetables, with high oxalic acid content.
Second, what effect does oxalic acid in vegetables have on people?
Generally speaking, oxalic acid is not a good thing. First, it will combine with minerals in the intestine to form insoluble mineral salts, which will affect the absorption of calcium, iron and zinc. Second, oxalic acid is absorbed into the blood, which has the risk of kidney calculi.
Of course, although the high content of oxalic acid in food is a risk factor for stones, it is not the main risk factor. In fact, oxalic acid is also produced in human metabolism, which requires a high level of urinary calcium to produce stones. It's not as simple as eating oxalic acid vegetables often.
Third, remove oxalic acid from vegetables in one fell swoop.
Oxalic acid in vegetables mostly exists in the form of potassium oxalate dissolved in water. Therefore, vegetables with high oxalic acid are not inedible, but can be safely eaten as long as they are blanched with water. Spinach, for example, can remove more than 80% oxalic acid only by boiling in boiling water for 1 min, so the content is very small and almost negligible.
Some vegetables may also contain a small amount of oxalic acid in the form of calcium oxalate, so don't worry. Because calcium oxalate is insoluble in water and human gastrointestinal fluids, it will not be absorbed by our intestines. If it can't be absorbed, how can kidney calculi be formed in the kidney? It will be excreted with Baba, so it is safe.
In addition, the oxalic acid contained in sesame and nuts is also relatively high, but it is mainly insoluble oxalic acid. In addition, the quantity of this kind of food is limited, which does not significantly increase the risk of kidney calculi.
4. Can spinach and tofu be eaten together? Sure！
Spinach and tofu are good partners. Spinach can be eaten with tofu or alone as long as it is boiled in boiling water for 1 min. So are other vegetables with high oxalic acid content.