About Oxalates
Oxalates, also known as oxalic acid, are naturally occurring compounds found in many plants, including spinach, rhubarb, chocolate, nuts, and grains. They can bind to minerals like calcium, iron, and magnesium, potentially reducing their absorption in the body. While small amounts are generally harmless, high oxalate intake can contribute to kidney stone formation in susceptible individuals. Cooking can sometimes reduce oxalate content in foods.
Key Information
Compare All Forms
Compare different forms of Oxalates by bioavailability, conversion rates, and active ingredient content:
| Form | Tier | Steps |
Elemental Oxalates (mg) |
Bioavailability | Action |
|---|---|---|---|---|---|
| Oxalates (found in spinach, rhubarb, and chocolate) | Tier 2 | 1 | — | Moderate bioavailability form. Reliable form that works well but requires 1-2 step conversions by the body. Good balance of cost and effectiveness. | View → |