Tag: Cooking oxalates

Research indicates that boiling high-oxalate vegetables like spinach can significantly reduce their soluble oxalate content, with reductions often exceeding 60%. This confirms that you can, to some extent, cook oxalates out of food, but the success depends on the technique used and the type of oxalate.

Did you know that boiling can reduce the soluble oxalate content of vegetables by 30-87%? This demonstrates that while oxalates are not destroyed when cooked, they are water-soluble and can be leached out during certain preparation methods.

Studies show that boiling vegetables like spinach can reduce soluble oxalate content by over 60%. This helps answer the question, do oxalates get destroyed when cooked?, revealing a more nuanced truth about heat and these compounds. The process doesn't destroy the compounds, but rather leaches them out.