Does anyone know if there is a formula you can use to determine what the effect of oxalic acid is on available Ca
ratios?
Spinach, for example, has some good specs- 100 grams has 99 gr. of calcium to 49 grams of phosphorous (a Ca of 2.02:1), 104 calories, 3 gr. of protein, 2 gr. of fiber... and .97 grams of oxalic acid.
Now- .97 gr. is a lot for greens, but parsley and lambsquarters have about 1.7 gr per 100 gr., black and blue berries have 4.4, and raspberries have 11.1.
If 1 gr. of oxalic acid ties up 1 gr. of calcium, then this would still give spinach a ratio of about 2:1- which does not seem real scary. However, if it ties it up at a 10:1 ratio- it would be really bad.
Our nutritionist at work did not know and could not find the answer to this- anyone here have any idea?
ratios?Spinach, for example, has some good specs- 100 grams has 99 gr. of calcium to 49 grams of phosphorous (a Ca
of 2.02:1), 104 calories, 3 gr. of protein, 2 gr. of fiber... and .97 grams of oxalic acid.Now- .97 gr. is a lot for greens, but parsley and lambsquarters have about 1.7 gr per 100 gr., black and blue berries have 4.4, and raspberries have 11.1.
If 1 gr. of oxalic acid ties up 1 gr. of calcium, then this would still give spinach a ratio of about 2:1- which does not seem real scary. However, if it ties it up at a 10:1 ratio- it would be really bad.
Our nutritionist at work did not know and could not find the answer to this- anyone here have any idea?
