Oxalate is a salt or ester of oxalic acid. In chemistry, oxalate typically refers to the oxalate ion, which has a chemical formula of C2O4^2-. Oxalate ions can form complexes with metal ions and are commonly found in foods like spinach and rhubarb.
Yes, parsnips contain moderate amounts of oxalate. If you have a history of kidney stones or other health concerns related to oxalate intake, it's recommended to moderate your consumption of parsnips and other high-oxalate foods.
organ meats, red meats are the best bio-available sources. in vegetables green leafy vegetables are good sources but because it is in bound forms with oxalate s it is less available to the body. in cereals finger millet's are good source. most of the pulses too are good sources. in fruits watermelons and apricots especially dried ones are rich sources.
The product of aluminium hydroxide and oxalic acid is aluminium oxalate, while the product of aluminium oxalate and potassium oxalate is potassium oxalate and aluminium oxalate.
The chemical abbreviation for Ferric Ammonium Oxalate is FeNH4C2O4.
The common name of aluminum oxalate is aluminum oxalate.
Sources of glow foods include vegetables and fruits such as pineapples, squash, watermelon and cauliflower. Glow foods contain high amounts of minerals and vitamins.
Copper Oxalate
p-aminodimethylaniline oxalate
Foods that are poor sources of calcium include soda, chips, and candies. These types of foods typically do not contain significant amounts of calcium and may even contribute to lower calcium levels due to high sugar, salt, or caffeine content.
Fried foods and sweets are good sources of sugar and fat. These foods have very little nutritional value and not very many vitamins and minerals.
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