What firms oxalate in turnip leaves
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Answer:
leafy green and other plant food are very popular
Answer:
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the study of oxalate bioavailability by testing 7 additional food items:
- brewed tea
- tea with milk
- turnip greens
- okra
- peanuts
- almonds
Nine normal subjects ingested a large serving of each of these items.
The bioavailable oxalate was calculated from the increment in urinary oxalate during 8 hours after ingestion and bioavailability was determined as the percentage of total oxalate content in a given food item represented by bioavailable oxalate.
Brewed tea and tea with milk, with a high oxalate content, had a low bioavailable oxalate level because of the low oxalate availability.
Turnip greens, with a satisfactory oxalate bioavailability , had a negligible effect on urinary oxalate excretion, since oxalate content was relatively low.
Only peanuts and almonds provided a moderate increase in oxalate excretion due to the modest oxalate content and oxalate bioavailability.
Thus, the ability of various oxalate-rich foods to augment urinary oxalate excretion depends not only on oxalate content but on the bioavailability.
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