Guest guest Posted November 17, 2003 Report Share Posted November 17, 2003 All, Just been reading through and am convinced I have been getting too much oxalic acid from eating spinach. An option is to switch over to cabbage but the cabbages sold here grow from the heart which means only the outside is green the rest is white. I can see the white has fibre but I wonder whether there is any nutritional value in this essentially white matter. Living in Belgium, I see plenty of Belgian endives but these seem pale too. There are lettuces which is more like pale green although there are some slightly darker leaved versions with a tinge of red in them from France. Has anyone identified the component ok green leaves that makes them so wonderful? Is anyone enlightened in this area? Peter Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 19, 2003 Report Share Posted November 19, 2003 Cabbage is always white on the inside. That's what the plant is like. Nothing to do with nutritional value. If you want more green, try kale. Mangoldi is another deep green vegetable, but also has oxalic acid. /Mimi Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 19, 2003 Report Share Posted November 19, 2003 Kale has almost no oxalic acid. --- raw_peas <no_reply > wrote: > Cabbage is always white on the inside. That's what > the plant is like. > Nothing to do with nutritional value. > > If you want more green, try kale. Mangoldi is > another deep green > vegetable, but also has oxalic acid. > > /Mimi > > > Protect your identity with Mail AddressGuard http://antispam./whatsnewfree Quote Link to comment Share on other sites More sharing options...
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