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Oxalate

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oxalate [′äk·sə‚lāt]
(organic chemistry)
Salt of oxalic acid; contains the (COO)2radical; examples are sodium oxalate, Na2C2O4, ammonium oxalate, (NH4)2C2O4·H2O, and ethyl oxalate, C2H5(C2O4)C2H5.

Oxalate 

any acidic or neutral salt of oxalic acid, for example, HOOC—COOK and NaOOC—COONa.



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Besides, cooking spinach can reduce its oxalate content by up to fifteen percent, while baby spinach has lower amounts of oxalate than more mature spinach.
Individuals with higher DASH scores consumed diets that were higher in calcium, potassium, magnesium, oxalate, and vitamin C and lower in sodium.
Fiber helps get rid of excess calcium and other oxalates or the organic acids that come from the food we eat.
 
 
 
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