Comparison of the estimates of the oxalate content of taro leaves and corms and a selection of Indian vegetables following hot water, hot acid and in vitro extraction methods

Total, soluble, gastric soluble and intestinal soluble oxalates were determined using three groups of foods. The total and soluble oxalate contents were extracted using hot acid (80 °C, 0.2 mol/l HCl) and hot water (80 °C). Gastric soluble and intestinal soluble oxalates were extracted using an in v...

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