Monday, May 16, 2011

Calcium oxalates in crops: rhubarb, sorrel, chard, spinach, taro and these too...

After having that odd sensation in my throat last week after eating a raw Quail Grass (Celosia argentea aka Lagos Spinach) leaf, I today finally did some Googling and confirmed that it and its close relatives, the Amaranths, DO contain high levels of calcium oxalate, which helps explain why I like neither raw plus why bugs usually leave them alone. Eaten often these oxalates can inhibit calcium absorption plus contribute to kidney stones. Since both thrive in summer here and are very nutritious, I will be blanching mine for a few minutes then discarding the water before adding them to omelets, stir fry, soups, etc. John

 Quail grass
 Vietnamese Amaranth
 Hopi Red Dye Amaranth
Taro  (Eddo)

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