The availability of soluble oxalates in stir‐fried silver beet (Beta vulgaris var. cicla) leaves eaten with yoghurt |
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| Authors: | Sofia Johansson Geoffrey P Savage |
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| Affiliation: | 1. Food Chemistry, Department of Food Science, Swedish University of Agricultural Science, Uppsala, Sweden;2. Food Group, Department of Wine, Food and Molecular Biosciences, Agriculture and Life Sciences, Lincoln University, Canterbury, New Zealand |
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| 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. |
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| Keywords: | Calcium fat pH silver beet leaves stir‐frying total and soluble oxalates urine analysis |
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