A 4-ounce serving of cooked sweet potatoes contains 141 milligrams of oxalate, according to the Children's Medical Center of Dayton.
How do you remove oxalates from sweet potatoes?
Because oxalates are water soluble, they can be reduced by blanching, boiling, or steaming with the liquid discarded.
Does cooking sweet potatoes reduce oxalates?
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.
Which potatoes are low in oxalate?
The Low Oxalate Cookbook (see Resources) shows that skinless red potatoes are Page 2 considerably lower in oxalates than white or russet potatoes; all potatoes are lower in oxalates when the skin is removed. Legumes: kidney, pinto, and adzuki beans.
Can you eat potatoes on a low oxalate diet?
Foods to avoid Some of the foods not allowed on a low oxalate diet include ( 3 ): Fruits: rhubarb, kiwis, dates, raspberries, oranges, tangerines. Vegetables: spinach, chard, potatoes, beets, turnips, yams, okra, carrots.
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