The present data suggested that boiling was most effective in reducing soluble oxalate content of vegetables compared to steaming and baking (used only for potatoes). The loss of soluble oxalate was 30-87% for boiling and only 5-19% (not including spinach, green Swiss chard leaves, and carrots) for steaming.
How do you remove oxalates from potatoes?
Because oxalates are water soluble, they can be reduced by blanching, boiling, or steaming with the liquid discarded. Fermentation reduces oxalates.
Do boiled potatoes contain oxalates?
While potatoes are not nearly as high in oxalates as sweet potatoes, they are still considered a high-oxalate food. High oxalate foods are described as containing between 10 and 50 milligrams of oxalates per serving.
Does boiling destroy oxalates?
Contrary to what some books say, cooking does not destroy oxalic acid. However, blanching your greens for a few minutes and disposing of the water leaches out roughly one third of the oxalic acid.
What is the fastest way to get rid of oxalates?
Adding calcium-rich foods to meals helps reduce oxalate levels. Calcium naturally binds to oxalate; eating calcium-rich foods at meals helps with this binding and removal of oxalate through the stool rather than through urine.
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