Sorrel: benefits and harms, is oxalic acid dangerous for health

      Spring greens spark debates: some praise the vitamins, while others warn about oxalates. Let's figure out who should avoid sorrel and how to reduce the risks.

      Spring sorrel: king of greens or a threat to the kidneys?

      After a long winter, the hand naturally reaches for fresh greens. For many, sorrel is associated with true spring and hearty green soups. However, there have long been disputes surrounding it: some consider it a treasure trove of vitamins, while others warn of the dangers of oxalic acid. So, should it be added to the diet?

      What is the hidden danger?

      It's hard to call sorrel the "king of greens": it has less protein and folic acid than spinach, and less potassium than dill or parsley. However, it contains more oxalic acid than any other garden green. In its pure form, this substance is used as a household remedy for removing rust. Imagine what it can do inside the body. Oxalic acid interferes with calcium absorption and leaches it from the bones. Therefore, doctors advise caution for pregnant women and people with osteoporosis. Additionally, excessive consumption of sorrel increases the risk of kidney stones.

      Benefits and the golden mean

      But don't rush to exclude sorrel from your menu. It contains fiber, vitamins B, C, E, A, as well as magnesium and iron. Its bright sour taste allows you to use just a little green to make a dish more interesting. Cooking and combining it with dairy products (sour cream, yogurt) partially neutralize the effects of oxalic acid. The main rule is to maintain moderation.

      Quick salad with sorrel and egg

      Ingredients:

      - fresh sorrel - 1 handful (about 50 g);

      - boiled eggs - 2 pcs.;

      - fresh cucumber - 1 pc.;

      - radishes - 4-5 pcs.;

      - green onions - a small bunch;

      - olive oil - 2 tbsp.;

      - salt, pepper, mustard (optional).

      Preparation:

      Wash and roughly chop the sorrel.

      Slice the cucumber and radishes into thin rounds.

      Cut the eggs into quarters.

      Finely chop the onion.

      Mix the oil with salt, pepper, and mustard.

      Combine all the components, dress, and serve immediately.

      This salad with a pleasant sourness is perfect for lunch or as a side dish for fish. It should be served immediately: after dressing, sorrel quickly loses its freshness.

      Photo by the author

      Yulia Kazamarova

      More news on the event:

      Sorrel: benefits and harms, is oxalic acid dangerous for health

      Spring greens spark debates: some praise the vitamins, while others warn about oxalates. 08:52 25.05.2026 Zainsk-inform - Zainsk

      Sorrel: benefits and harms, is oxalic acid dangerous for health

      Spring greens spark debates: some praise the vitamins, while others warn about oxalates. 08:42 25.05.2026 News of Zainsk - Zainsk

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