Journal of Food, Agriculture and Environment




Vol 7, Issue 3&4,2009
Online ISSN: 1459-0263
Print ISSN: 1459-0255


Oxalate content of commercially packed salad greens


Author(s):

Eva Jèhanno 1, G. P. Savage 2

Recieved Date: 2009-07-15, Accepted Date: 2009-09-30

Abstract:

Salad mixes also known as mesclun contain young leaves of wide range of well known salad plants and also other plant leaves that are otherwise eaten cooked. These salad mixes include young leaves of green beet, spinach and red chard which are known to contain high oxalate contents and are eaten raw in salad mixes. In the samples analyzed small leaves of green beet, spinach and red chard contained the highest levels of total oxalate (mean 694.2 ± 28.6 mg/100 g fresh weight (FW) and soluble oxalate (mean 562.6 ± 52.1 mg/100 g FW). However, the overall levels in the total salad mix were modest because there was an admixture of other young leaves such as endive, bok choi tatsoi and rocket which contained very low levels of total oxalate (mean 24.1 ± 3.7 mg/100 g FW) and soluble oxalate (mean 22.5 ± 2.9 mg/100 g FW) as well as lettuce and mizuna leaves did not contain any oxalate at all. A standard serving of 25 g of a typical salad mix would contain 42.7 mg total oxalate and 34.5 mg soluble oxalate which is a modest amount compared to many other oxalate containing foods.

Keywords:

Total oxalate, soluble oxalate, insoluble oxalate, salad mix, mesclun mix


Journal: Journal of Food, Agriculture and Environment
Year: 2009
Volume: 7
Issue: 3&4
Category: Food and Health
Pages: 207-208


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