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Low Oxalate Spinach

Spinach is one of many foods that contains oxalic acid, or oxalate. This naturally occurring chemical is linked to kidney stone formation. Of all foods that contain oxalate, spinach has the highest amount.

USDA Agricultural Research Service scientists have identified eight spinach varieties that are low in oxalate. Researchers analyzed the genetic code of 310 varieties. They found six DNA markers that affect oxalate levels. Research is ongoing.

Other foods that contain oxalate include beets, rhubarb, strawberries, nuts, chocolate, tea, wheat bran, and almost all dry beans. Like spinach, all of these foods can contribute to a healthful diet.



About Karen Blakeslee

The Rapid Response Center was formed in 1995 as a resource for Kansas State University Research & Extension Agents. Resource topics included Food Science, Human Nutrition, Food Service, Textiles, Home Care and other consumer topics. Since that time, the Center has grown to be of valuable assistance to Kansas State University Extension Specialists in those areas.

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