Boiling markedly reduced soluble oxalate content by 30-87% and was more effective than steaming (5-53%) and baking (used only for potatoes, no oxalate loss). An assessment of the oxalate content of cooking water used for boiling and steaming revealed an approximately 100% recovery of oxalate losses.
Can you boil oxalates out of potatoes?
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.
Does soaking potatoes reduce oxalates?
Additionally, soaking or cooking foods can significantly reduce oxalate levels to maximize nutrient absorption. Kidney stones are another common concern associated with oxalate consumption.
Are there oxalates in sweet potatoes?
You can swap your baked potato for sweet potatoes, which are higher in most vitamins and minerals and only have 28 milligrams of oxalates per cup.
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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