Vegetables are liberally taken to enhance the mineral, vitamin, and rouphage value of the diet. And calcium is an essential mineral at all ages, although the daily requirement varies with physiological status of the individual.
On the other hand, oxalic acid is an unwanted constituent of several_ clinical disorders.
It is therefore necessary to take into account the calcium as we!1 as the oxalic acid content of the various calcium, foods.
Oxalic acid, calcium, calcium/oxalic acid ratio and available calcium have been determined in 31 kinds of the Korean common vegetables.
The results are summarized as follows;
1. The highest content of oxalic acid has been recorded in Amaranth, spinach and beet. It is respectively 1, 100mg%, 619mg%, 550mg,o in fresh sample. It is comparatively high in Leek, leavels of peril_la, Mugwort, Chyi-leaves, green red pepper, Burdock.
2. Many vegetables have been calculated as below 2.0 in the calcium/oxalic acid ratio.
3. Avaiable calciumis much in Malaolitoria, Lettuce, Green onion whole, Green garlic, ~~`ild onion, Cabbage and Radish root.
4. A food calendar is suggested as a guide to the proper selection of food items for normal individuals and for those suffering from urolithiasis, cardiovascular disease or calcium deficiency status.
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