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"People with advanced kidney disease or kidney stones may also need to be careful with eating large amounts of kale due to its oxalate and potassium content," cautions Newberry. "And many drugs ...
Kale Klunk explains that while some leafy greens, like spinach, are high in oxalates and can inhibit calcium absorption, kale is a fantastic alternative as it’s naturally lower in oxalates.
Oxalate (systematic IUPAC name: ethanedioate) is an anion with the chemical formula C 2 O 2− 4.This dianion is colorless. It occurs naturally, including in some foods. It forms a variety of salts, for example sodium oxalate (Na 2 C 2 O 4), and several esters such as dimethyl oxalate ((CH 3) 2 C 2 O 4).
Kale: 120 Broccoli: 90 Kiwifruit: 90 Raw plant source [28] Amount (mg / 100g) ... to DHA and from that compound non-reversibly to 2,3-diketogulonate and then oxalate ...
Spinach and kale both have fiber, but kale is the winner, the experts note. One serving of raw kale provides 2 grams of fiber compared to about 1.2 grams in a serving of spinach. Protein
Oxalic acid has much greater acid strength than acetic acid. It is a reducing agent [9] and its conjugate bases hydrogen oxalate (HC 2 O − 4) and oxalate (C 2 O 2− 4) are chelating agents for metal cations.
Boiling kale decreases the level of glucosinate compounds, whereas steaming, microwaving, or stir frying does not cause significant loss. [21] Kale is high in oxalic acid, the levels of which can be reduced by cooking. [22] Kale contains high levels of polyphenols, such as ferulic acid, [23] with levels varying due to environmental and genetic ...
There’s a wide world of kale out there, and some varieties are surprisingly sweet and tender.... Skip to main content. 24/7 Help. For premium support please call: 800-290-4726 more ways ...