Oxalic acid
Oxalic acid is an organic compound with the formula H2C2O4. It is a colourless crystalline solid that dissolves in water to give colourless solutions.
Occurrence in foods and plants
Calcium oxalate is the most common component of kidney stones. Early investigators isolated oxalic acid from wood-sorrel (Oxalis). Its presence makes it dangerous to eat unripe carambola or monstera fruits. Members of the spinach family are high in oxalates, as is sorrel. Rhubarb leaves contain about 0.5% oxalic acid and jack-in-the-pulpit (Arisaema triphyllum) contains calcium oxalate crystals. ===Industrial uses=This table was originally published in Agriculture Handbook No. 8-11, Vegetables and Vegetable Products, 1984.
| Vegetable | Oxalic acid (g/100 g) |
|---|---|
| Amaranth | 1.09 |
| Asparagus | .13 |
| Beans, snap | .36 |
| Beet leaves | .61 |
| Broccoli | .19 |
| Brussels sprouts | .36 |
| Cabbage | .10 |
| Carrot | .50 |
| Cassava | 1.26 |
| Cauliflower | .15 |
| Celery | .19 |
| Chicory | .21 |
| Chives | 1.48 |
| Collards | .45 |
| Coriander | .01 |
| Corn, sweet | .01 |
| Cucumbers | .02 |
| Eggplant | .19 |
| Endive | .11 |
| Garlic | .36 |
| Kale | .02 |
| Lettuce | .33 |
| Okra | .05 |
| Onion | .05 |
| Parsley | 1.70 |
| Parsnip | .04 |
| Pea | .05 |
| Bell Pepper | .04 |
| Potato | .05 |
| Purslane | 1.31 |
| Radish | .48 |
| Rutabaga | .03 |
| Spinach | .97 |
| Squash | .02 |
| Sweet potato | .24 |
| Tomato | .05 |
| Turnip | .21 |
| Turnip greens | .05 |
| Watercress | .31 |
See also
- reference source
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