Food Group, Agriculture and Life Sciences, Lincoln University, Canterbury, New Zealand.
Plant Foods Hum Nutr. 2012 Jun;67(2):186-90. doi: 10.1007/s11130-012-0278-0.
Spices, such as cinnamon, cloves, cardamom, garlic, ginger, cumin, coriander and turmeric are used all over the world as flavouring and colouring ingredients in Indian foods. Previous studies have shown that spices contain variable amounts of total oxalates but there are few reports of soluble oxalate contents. In this study, the total, soluble and insoluble oxalate contents of ten different spices commonly used in Indian cuisine were measured. Total oxalate content ranged from 194 (nutmeg) to 4,014 (green cardamom) mg/100 g DM, while the soluble oxalate contents ranged from 41 (nutmeg) to 3,977 (green cardamom) mg/100 g DM. Overall, the percentage of soluble oxalate content of the spices ranged from 4.7 to 99.1% of the total oxalate content which suggests that some spices present no risk to people liable to kidney stone formation, while other spices can supply significant amounts of soluble oxalates and therefore should be used in moderation.
香料，如肉桂、丁香、豆蔻、大蒜、生姜、孜然、香菜和 turmeric，在全世界范围内都被用作印度食物的调味料和增色剂。以前的研究表明，香料中含有不同数量的总草酸盐，但关于可溶性草酸盐含量的报道很少。在这项研究中，测定了印度烹饪中常用的十种不同香料的总草酸盐、可溶性草酸盐和不溶性草酸盐含量。总草酸盐含量范围从 194（肉豆蔻）到 4014（绿小豆蔻）mg/100 g DM，而可溶性草酸盐含量范围从 41（肉豆蔻）到 3977（绿小豆蔻）mg/100 g DM。总的来说，这些香料的可溶性草酸盐含量占总草酸盐含量的 4.7%至 99.1%，这表明有些香料对易患肾结石的人没有风险，而其他香料则可以提供大量的可溶性草酸盐，因此应该适量使用。
