I've been reading about oxalates and it is pretty scary stuff.
What I can't seem to find though, is where exactly the oxalates are in sweet potato. I can't seem to find any info on this. It would make sense that the oxalates are mostly in the skin (and thus you can just throw away the skin), but if most of them are actually concentrated in the starch, then I don't think I'll be able to continue eating sweet potatoes on a regular basis since every source seems to report high oxalates in SP (alas, not specifying WHERE the oxalates are located...)
Does anyone know of any info on this? I hate to just rule out such an otherwise nutritious food if the oxalates are just stored in the skin.
asked bypaleolx (0)
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on April 24, 2014
at 08:33 AM
To be more specific I have heard that percentage of total oxalates is present as calcium oxalate in Sweet potato leaves.
The percentage or content of the oxalate varies depending on how it is consumed.
1. Sweat potato leaf soup consists of 168 mg/100 gm of oxalate.
2. Sweet potato and Bean Mash 127 mg/100 gm of oxalate.
You can neutralize the oxalates by simply boiling it as oxalates simply falls off of into the water.
You can then remove the oxalates by pitching the cooking water.