What primary minerals does the presence of oxalates in spinach interfere with the bioavailability of, potentially affecting absorption?
Answer
Calcium and Iron
Oxalates are naturally occurring compounds within spinach that pose a barrier to optimal mineral absorption. These compounds have the chemical property to bind with divalent cations, specifically reducing the body's ability to absorb calcium and iron from the spinach consumed. While spinach does contain calcium, its bioavailability is lowered due to this binding action. For individuals concerned about kidney stones, reducing oxalates through boiling or blanching is recommended, even though this method may leach out some water-soluble vitamins.
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