Szczawiany w diecie

Piśmiennictwo:

1.Harvard 2008 - Oxalate Content of Foods; Department of Nutrition, Harvard T.H. Chan School of Public Health; Retrieved 4 Sep 2015
2.Savage 2001 - Soluble and insoluble oxalate content of mushrooms; G.P. Savage, V. Nilzen, K. Österberg, L. Vanhanen; Lincoln University, New Zealand; Swedish University of Agricultural Sciences; International Journal of Food Sciences and Nutrition (2001); 53; 293-296
3.FAO Bangladesh 2014 - Food Composition Table for Bangladesh; Institute of Nutrition and Food Sciences, Centre for Advanced Research in Sciences, University of Dhaka; Retrieved 5 Sep 2015
4.NUTTAB 2010 - Nutrient tables for use in Australia; Food Standards Australia New Zealand; Retrieved 5 Sep 2015
5.USDA 1984 - Oxalic Acid Content of Selected Vegetables; Agriculture Research Service, U.S. Department of Agriculture; Retrieved 4 Sep 2015
6.USDA Dr. Duke - Dr. Duke's Phytochemical and Ethnobotanical Databases; Agriculture Research Service, U.S. Department of Agriculture; Retrieved 4 Sep 2015
7.Zarembski 1962 - The oxalic acid content of English diets; P.M. Zarembski, A. Hodgkinson; The General Infirmary, Leeds, U.K.; Brit. J. Nutr. (1962); 16; 627-634
8.Kamicamoczowa.pl - materiały własne serwisu