The Eeffect of Soaking on the Soluble Oxalic Acid Content of Spinach

Oxalic acid is a primary risk factor of kidney stones. Leafy vegetables such as spinach are known to moderate amounts of soluble and insoluble oxalic acid. The effect of soaking practices on reduction of soluble oxalic acid content of spinach leaf was evaluated by measuring oxalic acid eluted into tap water using ion chromatography. There was a large effect of more than 70ｵ on soaking for 60min at 80℃. Soaking spinach leaves at high temperature was an effective way of reducing the soluble oxalic acid content.