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Availability to Rats of Iron from Spinach: Effects of Oxalic Acid

U.S. Plant, Soil and Nutrition Laboratory, U.S. Department of Agriculture, Science Education Administration, Agricultural Research, Tower Road, Ithaca, NY 14853

The availability to rats of iron from two varieties of spinach was determined. Also, the absorption of Fe was compared between FeCl₃ and Feoxalate and the effects of adding 0.75% oxalate to the diet were determined. Absorption of iron from both varieties of spinach was comparable to that from FeCl₃ and the iron was equally available from Fe-oxalate and FeCl₃. The addition of 0.75% oxalic acid to the diet did not depress iron absorption and, if anything, appeared to enhance iron utilization by rats.

KEY WORDS: • iron absorption • iron oxalate • spinach iron • iron availability

¹ Send reprint requests to Dr. D. Van Campen, U.S. Plant, Soil and Nutrition Laboratory, Tower Road, Ithaca, NY 14853.

Manuscript received 11 February 1980.