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    Effect of Different Cooking Methods on Vegetable Oxalate Content
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    Department of Family and Consumer Sciences (Nutrition), Department 3354, University of Wyoming, 1000 East University Avenue, Laramie, Wyoming 82071
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    Journal of Agricultural and Food Chemistry

    Cite this: J. Agric. Food Chem. 2005, 53, 8, 3027–3030
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    https://doi.org/10.1021/jf048128d
    Published March 18, 2005
    Copyright © 2005 American Chemical Society
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    Abstract

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    Approximately 75% of all kidney stones are composed primarily of calcium oxalate, and hyperoxaluria is a primary risk factor for this disorder. Nine types of raw and cooked vegetables were analyzed for oxalate using an enzymatic method. There was a high proportion of water-soluble oxalate in most of the tested raw vegetables. Boiling markedly reduced soluble oxalate content by 30−87% and was more effective than steaming (5−53%) and baking (used only for potatoes, no oxalate loss). An assessment of the oxalate content of cooking water used for boiling and steaming revealed an approximately 100% recovery of oxalate losses. The losses of insoluble oxalate during cooking varied greatly, ranging from 0 to 74%. Because soluble sources of oxalate appear to be better absorbed than insoluble sources, employing cooking methods that significantly reduce soluble oxalate may be an effective strategy for decreasing oxaluria in individuals predisposed to the development of kidney stones.

    Keywords: Dietary oxalate; soluble oxalate; insoluble oxalate; vegetables

    Copyright © 2005 American Chemical Society

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    Cite this: J. Agric. Food Chem. 2005, 53, 8, 3027–3030
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    https://doi.org/10.1021/jf048128d
    Published March 18, 2005
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