TITLE:
Calcium and Oxalate Contents of Curly Leaf ( Petroselinum crispum) and Flat Leaf ( P. crispum var. neapolitanum ) Parsley Cultivars
AUTHORS:
Geoffrey Savage, Leo Vanhanen
KEYWORDS:
Total, Soluble and Insoluble Oxalates, Total Calcium, Parsley Leaves, Calcium Availability
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.6 No.16,
December
16,
2015
ABSTRACT: The total, soluble and insoluble oxalate contents of the leaves and stems of curly leaf (Petroselinum crispum) and flat leaf (P. crispum var. neapolitanum) parsley cultivars were extracted from fresh tissue and measured using HPLC chromatography. There were no significant differences between the total and insoluble oxalate contents of the leaves between the flat leaf and curly leaf cultivars. There was a small difference (P