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Food content table[edit]

The food content table gives concentrations in "mg/something" where "something" varies, and is usually imprecise ("1/2 cup" of pressed leaves may be twice or more the same volume of loose leaves). Methinks it would be more useful to reduce all entries to mg/kg (either kg of raw ingredient or kg of drained cooked product). Anyone has a more accessible source? All the best, --Jorge Stolfi (talk) 00:57, 30 December 2009 (UTC)

Oxalate solubility[edit]

Input: 7/15 - your reference to Lead oxalate below is incorrect - you accidentally looked at density , instead of solubility. Lead Oxalate solubility just like other heavy metals will likely be very low in the vicinity of cadmium.

It is described that magnesium oxalate is more soluble than both mercury and calcium oxalate, but it is in the middle of the solubility table. Can this be clarified? — Preceding unsigned comment added by (talk) 18:52, 15 May 2012 (UTC)

  1. Based on Magnesium_oxalate, magnesium oxalate's solubility is 0.038g/100g H2O (anhydrous and dihydrate).
  2. Based on calcium_oxalate, calcium oxalate's solubility is 6.7mg/L H2O, which translates to 0.00067g/100g.
  3. Based on Lead(II) oxalate, plumbous oxalate's solubility is 5.28g/cm3 H2O, which translates to 528g/100g
  4. Based on Iron(II) oxalate, ferrous oxalate dihydrate's solubility is 0.097 g/100ml (25 °C)[1], which translates to 0.097/100g.

So in this comparison, the solubilities decrease in this trend: Pb(II)>Fe(II)>Mg>Ca. -- Mountainninja (talk) 16:11, 11 October 2014 (UTC)

Could I suggest, for clarity, Mg be included in the published list:
  1. "Ca" be changed to
  2. "Mg > Ca" -- Jimrothstein (talk) 22:43, 19 December 2014 (UTC)
I changed

Oxalate solubility for other metals decreases in the order Ca > Cd > Zn > {Mn, Ni, Fe, Cu} > {As, Sb, Pb} > Hg.


Oxalate solubility for metals decreases in the order Mg > Ca > Cd > Zn > {Mn, Ni, Fe, Cu} > {As, Sb, Pb} > Hg.

Jimrothstein (talk) 00:25, 23 December 2014 (UTC)

revision misdescribed[edit]

→‎Structure: added references and sophistication. prev revisions contained minor errors that were not supported by the only ref given in this section.

  • I omitted an important word!
  • The past revision made it sound as though the staggered form is favored. This is essentially the argument made in the paper, but they authors admit that the planar structure is far more commonly observed. Information regarding the staggered form was retained in my edits. (talk) 21:17, 18 March 2012 (UTC)
    • The point made in the Dean article (see abstract) is that in water the staggered form is favored. This element is now omitted. What error is exactly made and by whom? You seem to disagree with Dean, not the Wikipedia edit V8rik (talk) 22:26, 19 March 2012 (UTC)


7/15/15 - in vivo, principal of chelation works differently. If Mercury has not yet been absorbed through GI tract then there're other precipitating compounds that's works better/safer than oxalate. In the blood stream, once Hg is absorbed chelation principal is actually the other way around - to create a compound that is soluble but highly stable hence can be excreted out, e.g. by kidney.

If mercury oxalate is the least soluble of all oxalate compounds, does that mean oxalates (or the foods that contain them), could be used as an antidote for mercury poisoning? LonelyBoy2012 (talk) 20:27, 17 October 2012 (UTC)


"The presence of Oxalobacter formigenes in the gut flora can prevent this."

Could we clarify this? Role of bacteria, esp. O. Formigenese, in oxalate is active area of research (please see Oxalobacter_formigenes Jimrothstein (talk) 21:47, 23 December 2014 (UTC)

  1. ^