| Antinutrient and Toxicity ID | 18 |
| Crop ID | Chinese Spinach |
| Part | Leaf |
| Reported Factor | Oxalate |
| Effect | NULL |
| Cause Toxicity | |
| Cause Allergic Reaction | |
| Reduction Method | Cooking/conventional boiling method was effective in reducing the oxalic acid content. |
| Notes | NULL |
| Metadata Id | 8,534 |