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  1. 1
    por Savage, Geoffrey, Vanhanen, Leo
    Publicado 2018
    “…The total oxalate content of the raw leaves was 1112.4 mg/100 g dry matter (DM), and the levels were significantly reduced by boiling (682.8 mg/100 g DM) or cooking the leaves in a wok (883.6 mg/100 g DM). …”
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    Online Artículo Texto
    Oxalate Contents of Raw, Boiled, Wok-Fried and Pesto and Juice Made from Fat Hen (Chenopodium album) Leaves
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