Oxalate content of some common foods: determination by an enzymatic method

A specific enzymatic method was used to determine the oxalate content of some common foods. No preliminary isolation of oxalate was required and recoveries ranging from 95-110 per cent were obtained. Spinach, rhubarb, peanuts, chocolates, parsley and tea were found to contain high levels of oxalate as previously described by others. On the other hand the oxalate content of beetroot was found to be five times as high as previously reported, but coca-cola and beer were almost free from oxalate. Cereals and meat were either low or deficient in oxalate.