Oxalic acid is an organic compound, a diprotic acid, with the molecular formula H2C2O4.
"What is the presence of oxalates in gauva friut with ripening?"
No, oxalates should be avoided, as they interfere with calcium absorption.
There is no definitive answer here as only some people do not produce enough enzymes with which to break oxalates down. Others absorb too much oxalates as their intake of dietary fat is too high.
calcium
yes
no
Drink lots of fluids, specially in hot climates to keep the kidneys flushed, avoid foods rich in calcium and oxalates and get blood and urine analysis done for calcium oxalates and uric acid
Plants that contain oxalates include spinach, rhubarb, beet greens, Swiss chard, and certain nuts such as almonds and peanuts. Oxalates are known to contribute to the formation of kidney stones in some individuals.
Consuming foods high in insoluble calcium oxalates can increase the risk of kidney stones and may interfere with the absorption of certain nutrients.
It's surprisingly very low actually.
Examples are: nitrates, phosphates, oxalates, stearates, selenates, sulfates etc.
No! Rhubarb contains oxalates, which can affect the digestive, nervous, and urinary systems.