Oxalate content in the analyzed green vegetables and tubers varies significantly (p < 0.05) from 0.84 to 4.22 mg/100 g of fresh edible portion, with the highest levels found in the leaves of Amaranthus graecizans and the fruits of Carissa spinarum.

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• Person: Not available Organization: Springer
  Nutritional potential of underutilized edible plant species in coffee ...

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• Nutritional potential of underutilized edible plant species in coffee ... link.springer.com Springer via serper

Referenced by nodes (2)

• Carissa spinarum concept
• Amaranthus graecizans concept