Table 4.

Recovery test of solid phase spectrophotometric determination of oxalate in food samples (n = 3).

Sample	Oxalate Added, mg/L	Recovery, %
Sorrel	184	93.2
	368	107.7
Spinach	184	96.7
	368	98.7
Black pepper	184	83.6
	368	103.9
Parsley	184	100.3
	368	105.6
Ginger	184	93.0
	368	95.5