Soluble Oxalate is a type of Nutrient and its properties as follows :-
Dietary_product Qty/100gram Qty/day (Min-Max) T_half (Min-Max) Peak value (Min-Max)       Qty/gm_Ref        Qty/gm_Url            Qty/day_Ref        Qty/day_Url            T_half_Ref        T_half_Url         Peak value_Ref       Peak value_Url     
Wheat flour, atta 26.20 mg Longvah T, Ananthan R, Bhaskarachary K, Venkaiah K. Indian Food Composition Tables. 1st ed. Hyderabad: National Institute of Nutrition; 2017. http://www.nipccd-earchive.wcd.nic.in/sites/default/files/PDF/IFCT%202017%20Book.pdf
Wheat, whole 25.55 mg Longvah T, Ananthan R, Bhaskarachary K, Venkaiah K. Indian Food Composition Tables. 1st ed. Hyderabad: National Institute of Nutrition; 2017. http://www.nipccd-earchive.wcd.nic.in/sites/default/files/PDF/IFCT%202017%20Book.pdf
Wheat, bulgur 25.27 mg Longvah T, Ananthan R, Bhaskarachary K, Venkaiah K. Indian Food Composition Tables. 1st ed. Hyderabad: National Institute of Nutrition; 2017. http://www.nipccd-earchive.wcd.nic.in/sites/default/files/PDF/IFCT%202017%20Book.pdf
Wheat Semolina 22.74 mg Longvah T, Ananthan R, Bhaskarachary K, Venkaiah K. Indian Food Composition Tables. 1st ed. Hyderabad: National Institute of Nutrition; 2017. http://www.nipccd-earchive.wcd.nic.in/sites/default/files/PDF/IFCT%202017%20Book.pdf
Wheat, vermicelli 18.86 mg Longvah T, Ananthan R, Bhaskarachary K, Venkaiah K. Indian Food Composition Tables. 1st ed. Hyderabad: National Institute of Nutrition; 2017. http://www.nipccd-earchive.wcd.nic.in/sites/default/files/PDF/IFCT%202017%20Book.pdf
Wheat, vermicelli, roasted 17.55 mg Longvah T, Ananthan R, Bhaskarachary K, Venkaiah K. Indian Food Composition Tables. 1st ed. Hyderabad: National Institute of Nutrition; 2017. http://www.nipccd-earchive.wcd.nic.in/sites/default/files/PDF/IFCT%202017%20Book.pdf
Bengal gram, dal 5.29 mg Longvah T, Ananthan R, Bhaskarachary K, Venkaiah K. Indian Food Composition Tables. 1st ed. Hyderabad: National Institute of Nutrition; 2017. http://www.nipccd-earchive.wcd.nic.in/sites/default/files/PDF/IFCT%202017%20Book.pdf
Bengal gram, whole 5.57 mg Longvah T, Ananthan R, Bhaskarachary K, Venkaiah K. Indian Food Composition Tables. 1st ed. Hyderabad: National Institute of Nutrition; 2017. http://www.nipccd-earchive.wcd.nic.in/sites/default/files/PDF/IFCT%202017%20Book.pdf
Cowpea, brown 10.83± mg Longvah T, Ananthan R, Bhaskarachary K, Venkaiah K. Indian Food Composition Tables. 1st ed. Hyderabad: National Institute of Nutrition; 2017. http://www.nipccd-earchive.wcd.nic.in/sites/default/files/PDF/IFCT%202017%20Book.pdf
Cowpea, white 1.29 mg Longvah T, Ananthan R, Bhaskarachary K, Venkaiah K. Indian Food Composition Tables. 1st ed. Hyderabad: National Institute of Nutrition; 2017. http://www.nipccd-earchive.wcd.nic.in/sites/default/files/PDF/IFCT%202017%20Book.pdf
Field bean, black 1.10 mg Longvah T, Ananthan R, Bhaskarachary K, Venkaiah K. Indian Food Composition Tables. 1st ed. Hyderabad: National Institute of Nutrition; 2017. http://www.nipccd-earchive.wcd.nic.in/sites/default/files/PDF/IFCT%202017%20Book.pdf
Field Bean, Brown 1.10 mg Longvah T, Ananthan R, Bhaskarachary K, Venkaiah K. Indian Food Composition Tables. 1st ed. Hyderabad: National Institute of Nutrition; 2017. http://www.nipccd-earchive.wcd.nic.in/sites/default/files/PDF/IFCT%202017%20Book.pdf
Field Bean, white 0.97 mg Longvah T, Ananthan R, Bhaskarachary K, Venkaiah K. Indian Food Composition Tables. 1st ed. Hyderabad: National Institute of Nutrition; 2017. http://www.nipccd-earchive.wcd.nic.in/sites/default/files/PDF/IFCT%202017%20Book.pdf
Green gram, dal 1.94 mg Longvah T, Ananthan R, Bhaskarachary K, Venkaiah K. Indian Food Composition Tables. 1st ed. Hyderabad: National Institute of Nutrition; 2017. http://www.nipccd-earchive.wcd.nic.in/sites/default/files/PDF/IFCT%202017%20Book.pdf
Green Gram whole 10.57 mg Longvah T, Ananthan R, Bhaskarachary K, Venkaiah K. Indian Food Composition Tables. 1st ed. Hyderabad: National Institute of Nutrition; 2017. http://www.nipccd-earchive.wcd.nic.in/sites/default/files/PDF/IFCT%202017%20Book.pdf
Horse gram, whole 144 mg Longvah T, Ananthan R, Bhaskarachary K, Venkaiah K. Indian Food Composition Tables. 1st ed. Hyderabad: National Institute of Nutrition; 2017. http://www.nipccd-earchive.wcd.nic.in/sites/default/files/PDF/IFCT%202017%20Book.pdf
Lentil Dal 8.42 mg Longvah T, Ananthan R, Bhaskarachary K, Venkaiah K. Indian Food Composition Tables. 1st ed. Hyderabad: National Institute of Nutrition; 2017. http://www.nipccd-earchive.wcd.nic.in/sites/default/files/PDF/IFCT%202017%20Book.pdf
Soluble Oxalate is a type of Nutrient and its properties as follows :-
Enhencer Effect Reference Url
Soluble Oxalate is a type of Nutrient and its properties as follows :-
Inhibitor Effect Ref Url
Soluble Oxalate is a type of Nutrient and its properties as follows :-
Dietary_product Type Temperatute Ref_Temp Url_Temp

Pathway of Dietary Product


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Dietary Substance Interactions


Medicine Interaction       Reference             URL      

ContraIndication Dietary Substance


Medicine Contraindication       Reference             URL