The calcium and oxalate levels in 14 different plant species—including radish, beetroot, onion, and Napier grass—sold in local markets were examined. Analyzing the variations in the oxalate content of these 14 leafy and root vegetables gathered from different local markets in the Telangana state twin towns of Hyderabad and Secunderabad was also deemed relevant in this context. Numerous leafy and root vegetables, as well as grazing crops like Napier grass, create and collect oxalates. Despite the fact that oxalate can be a significant component of plants, significant details about its production, accumulation, and catabolism remain unclear. Fourteen Indian-grown leafy and root vegetables were tested for water-soluble oxalate concentration. The water-soluble oxalates in these 14 leafy vegetables were divided into three groups: Low (0 to 4.0%), Medium (4.1 to 8.0%), and High (>8.1%). The amounts of aqueous oxalates in four leafy plants (colocasia, purple and green amaranth, and spinach) varied from 8.115 to 12.580%. The medium water soluble oxalate content of two more leafy vegetables (cabbage and onion stalks) varied from 4.275 to 5.330%, while the low group’s eight vegetables (beetroot, cabbage, coriander, curry leaf dill, drumstick, fenugreek, Napier grass, and taro) ranged from 0.332 to 2.50. Of the total calcium, the proportion of calcium bound in the water-soluble oxalate component of the leafy vegetables varied from 5.2% to 332.1% in spinach and onion stalks, respectively. These leafy and root crops’ calcium binding capacities varied from 1.02 to 40.20% for spinach and radish, respectively.
