Skip to main content
SLU publication database (SLUpub)

Research article2011Peer reviewed

The availability of soluble oxalates in stir-fried silver beet (Beta vulgaris var. cicla) leaves eaten with yoghurt

Johansson, Sofia; Savage, G P

Abstract

Silver beet (Beta vulgaris var. cicla) leaves contain oxalates, and the addition of yoghurt, a food rich in calcium, to stir-fried leaves was investigated as a way of reducing the soluble oxalate content. Fourteen participants ingested 115 g stir-fried silver beet leaves with or without standard yoghurt and low-fat yoghurt, respectively. Stir-fried silver beet leaves contained 209.1 +/- 0.1 mg of total oxalates per meal fresh weight (FW) and 109.2 +/- 0.1 mg of soluble oxalates per meal FW. The proportion of soluble oxalates was reduced from 52% to a mean of 30% of the total oxalates when standard yoghurt or low-fat yoghurt was added. The mean absorption of oxalate was determined by measuring the output of oxalate in the urine over a 6-h period following ingestion of the meals. The mean absorption of oxalate from stir-fried silver beet leaves was 2.41%, which reduced to 1.10% and 0.89% when consumed with standard yoghurt and low-fat yoghurt, respectively.

Keywords

Calcium; fat; pH; silver beet leaves; stir-frying; total and soluble oxalates; urine analysis

Published in

International Journal of Food Science and Technology
2011, Volume: 46, number: 11, pages: 2232-2239
Publisher: WILEY-BLACKWELL

      SLU Authors

      • UKÄ Subject classification

      Food Engineering

      Publication identifier

      DOI: https://doi.org/10.1111/j.1365-2621.2011.02741.x

      Permanent link to this page (URI)

      https://res.slu.se/id/publ/46246