Oxalic acid

Oxalic acid is an organic compound found naturally in various foods and plants, such as spinach, rhubarb, chard, and beets. In cooking, it is not used as a direct ingredient, but it is important to be aware of it due to its presence in certain vegetables that are commonly used in recipes.

This acid has a slightly sour taste and can affect the texture and flavor of dishes, in addition to influencing the absorption of important minerals like calcium, as it forms insoluble complexes called oxalates. For this reason, when preparing some foods that contain oxalic acid, it is recommended to boil or soak them to reduce their content.

Oxalic acid originates in many plants as a product of their metabolism and acts as a natural defense against pests. Besides its presence in the kitchen, it also has industrial and chemical applications. Regarding its name, in different regions of Latin America, it may be referred to simply as oxalate or in technical contexts as oxalic acid.

It is important to consider the properties of oxalic acid to prepare healthy recipes and ensure proper nutrient absorption, especially in diets that include many vegetables rich in this compound.