Calcium Bioavailability from High Oxalate Vegetables: Chinese Vegetables, Sweet Potatoes and Rhubarb

Overview of attention for article published in Journal of Food Science, July 2006

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twitter: 21 X users
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@DrKristieLeong Sweet potatoes also contain oxalates that reduce calcium absorption. https://t.co/TKYLJQ4rEd

@Jin_Sane @Pauline54232922 All plants are not created equal in this regard. Spinach is particularly bad. Cows milk is always used as the standard of comparison in bioavailability studies of calcium. https://t.co/JB0IRVJxL3

RT @RD_Catherine: Calcium bioavailability from specific foods: presence of oxalates https://t.co/jWfmfKQB4U, phytates https://t.co/fnuCc6x4…

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