Oxalate content of green juices produced by two different methods

Abstract

Green juicing is being promoted as a healthy way of obtaining refreshment, quenching thirst and it provides a rich source of nutrients and vitamins. Unfortunately, green juices are commonly made from seasonally available green leafy vegetable that are also high in oxalates. Recently, there have been several documented cases of acute oxalate nephropathy attributed to the consumption of green juices. This experiment compared the composition of two commonly used domestic juicers that produce juices in different ways.