Oxalate Content of the Herb Good-King-Henry, Blitum Bonus-Henricus.

Wanying Li,Geoffrey Savage

doi:10.3390/foods4020140

Abstract

The total, soluble and insoluble oxalate contents of the leaves, stems and buds of Good-King-Henry (Blitum Bonus-Henricus) were extracted and measured using HPLC chromatography. The large, mature leaves contained 42% more total oxalate than in the small leaves and the soluble oxalate content of the large leaves was 33% higher than the smaller leaves. Cooking the mixed leaves, stems and buds in boiling water for two minutes significantly (p < 0.05) reduced the total oxalate when compared to the raw plant parts. Pesto sauce made from mixed leaves contained 257 mg total oxalate/100 g fresh weight; this was largely made up of insoluble oxalates (85% of the total oxalate content). Soup made from mixed leaves contained lower levels of total oxalates (44.26 ± 0.49 mg total oxalate/100 g fresh weight) and insoluble oxalate made up 49% of the oxalate contents. The levels of oxalates in the Good-King-Henry leaves were high, suggesting that the leaves should be consumed occasionally as a delicacy because of their unique taste rather than as a significant part of the diet. However, the products made from Good-King-Henry leaves indicated that larger amounts could be consumed as the oxalate levels were reduced by dilution and processing.

Highlights

IntroductionGood-King-Henry (Blitum Bonus-Henricus Syn. Chenopodium Bonus-Henricus) is a perennial herb in the Chenopodium family
Since Good-King-Henry is in the same family as pig spinach (Chenopodium spp.), the leaves can be consumed in same way
Good-King-Henry samples contained high levels of dry matter in the leaves, stems and buds, and the values ranged from 15.5% to 16.3% (Table 3)

Summary

Introduction

Good-King-Henry (Blitum Bonus-Henricus Syn. Chenopodium Bonus-Henricus) is a perennial herb in the Chenopodium family. Chenopodium Bonus-Henricus) is a perennial herb in the Chenopodium family It can be used as a food and a medicine; it is native to central and southern. Other common names for the herb Good-King-Henry are perennial goosefoot, Lincolnshire spinach, markey, mercury, blite, wild spinach, early spinach, oak-leaved goosefoot, red goosefoot, common orache, long-stalked orache and spear-leaved orache. The edible parts of this plant are the young arrowed-shaped leaves, young flowering shoots and young flower buds. Since Good-King-Henry is in the same family as pig spinach (Chenopodium spp.), the leaves can be consumed in same way

Objectives

Results

Conclusion