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菠荣中草酸的分佈,極大部分存在葉內,其含量比莖約高4倍,比根約高12倍。 紅莧菜(水分89％)及龍井綠茶(水分8.2％)的草酸含量,約舆菠菜(水分89.5％)相等,但鈣量則比菠菜約多3—4倍。薺菜和苜蓿含鈣甚高而草酸很低。石榴含草酸特高而鈣極低。其他水果如熟柿子、袖子、橘子、香蕉、蘋果合草酸均少。普通煑法對於所分析四種蔬菜中的草酸及鈣含量,無甚改變。草酸在菜湯中均比熟菜多,而鈣在菜湯內均比熟菜少。以上四種蔬菜經炒過後,對於鈣量並無影響,但草酸有顯著的減低,平均約損失12％左右。
Spinning oxalic acid distribution, most of the leaves exist, its content is about 4 times higher than the stem, about 12 times higher than the root. Red amaranth (89% moisture) and Longjing green tea (8.2% moisture) oxalic acid content, about spinach (89.5% water) equal, but the amount of calcium is about 3-4 times more than spinach. Shepherd’s purse and alfalfa high calcium and oxalic acid is very low. Pomegranate contains oxalic acid and calcium is extremely low. Other fruits such as cooked persimmons, sleeves, oranges, bananas, apples and oxalic acid are less. The common method did not change much for oxalic acid and calcium in the four vegetables analyzed. Oxalic acid in the vegetable soup are more than cooked, and calcium in the vegetable soup are less than cooked. After the above four kinds of vegetables fried, no effect on the amount of calcium, but oxalic acid significantly reduced average loss of about 12%.