1. Which vegetables have high oxalic acid content?

There are several kinds of green leafy vegetables rich in oxalic acid: the oxalic acid content of spinach is 0.97%, amaranth is 1.09%, leek is 1.48%, purslane is 1.3 1%, and the highest content is coriander (which is often used to decorate dishes in restaurants), reaching/. In order not to consume too much oxalic acid, it is best to blanch these vegetables with boiling water to remove the astringency before eating.

Most vegetables include common green leafy vegetables, such as Chinese cabbage, rape, Chinese kale, celery, Chinese cabbage, lettuce, broccoli and so on. Besides, the oxalic acid content is not high, so it is no problem to blanch these vegetables. The content of oxalic acid in bamboo shoots, bitter gourd and water bamboo is not low. In addition, soybeans, melon seeds and nuts, which are not vegetables, actually contain a lot of oxalic acid. Everyone has different ability to absorb oxalic acid. Therefore, even if you eat the same amount of vegetables, there will be the same amount of oxalic acid in vegetables, because different cooking processes, different food combinations and different gastrointestinal functions will eventually lead to different amounts of oxalic acid entering the body.

2. The harm of high oxalic acid food to people.

Dietary oxalic acid intake is not the main risk factor for kidney calculi. The study found that the intake of oxalic acid in the diet of patients with kidney calculi was not more than that of healthy people without stones. When oxalic acid meets calcium, it will form insoluble calcium oxalate. Under normal circumstances, there is not much calcium oxalate formed in the human body, which will be filtered out by the kidneys and excreted with urine. But if urine is too little and concentrated, or a large amount of oxalic acid meets calcium, calcium oxalate will gradually gather, form crystals in the place where urine is stored, and finally develop into kidney calculi.

3. How to remove oxalic acid from vegetables?

Only one action is needed to remove oxalic acid from vegetables. 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.

What other foods have high oxalic acid content?

1, drinking a lot of soy milk and coffee will also consume high oxalic acid.

2. The main source of exogenous oxalic acid is vegetables containing oxalic acid. However, Fan Zhihong warned that in addition to vegetables, many plant foods also contain oxalic acid. Such as apples, apricots, plums, mangoes, cherries, pineapples, oranges and other fruits, all contain a small amount of oxalic acid. Blueberries, blackberries and kiwis contain more vitamins. If the fruit feels a little astringent, besides polyphenols, oxalic acid is probably also a reason.

3. All kinds of beans, oilseeds and nuts also contain oxalic acid, such as peanuts, melon seeds, almonds, almonds, walnuts and hazelnuts. The germ of various grains also contains oxalic acid, such as wheat germ contains a lot of oxalic acid. Soybeans and cocoa beans are even foods with high oxalic acid content, and some spices such as cinnamon are also rich.

Matters needing attention in eating high oxalic acid food

1, calcium intake is negatively correlated with the incidence of kidney calculi, so eating foods rich in calcium frequently is an important dietary measure to reduce the incidence of kidney calculi. In many people's imagination, spinach rich in oxalic acid can't be cooked with tofu, for fear that they will combine to produce calcium oxalate and cause human stones. If you think logically, you can understand the opposite situation. Eat more calcium-rich foods such as bean products, sesame paste and milk while eating vegetables, because the combination of oxalic acid and calcium in the pot or in the digestive tract will reduce the absorption of oxalic acid. -Our intestines can't absorb precipitated substances.

2. Eating a low-calcium diet and completely separating calcium-rich foods from oxalic acid will not create more opportunities for oxalic acid to be absorbed by the human body! Food processing research found that soaking vegetables with calcium salts such as calcium chloride can effectively reduce the amount of soluble oxalic acid that can be absorbed by human body. The reason is that oxalic acid is precipitated with calcium salt solution in advance to reduce the absorption of oxalic acid by human body.