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Influence of steaming and boiling on the total oxalate (soluble and insoluble) content in spinach and rhubarb.
| Total Oxalate (mg/100 g of Wet Weight) a | ||||
|---|---|---|---|---|
| Raw | Steamed | Boiled | Cooking Time (min) | |
| Rhubarb stalks | 532 ± 8 | 505 ± 2 | 309 ± 7 | 15 |
| Spinach | 1145 ± 33 | 797 ± 12 | 460 ± 9 | 12 |
a Values are expressed as mean ± SD; data from [146].
