Often labeled as superfoods, kale and spinach are one of the healthiest and most nutrient-dense foods you can eat. These cruciferous vegetables come in a variety of colours, shapes and texture. Rich in antioxidants, these veggies have been shown to protect against heart disease and cancer, and are packed with fibre, vitamin C and calcium. But do these vegetables pose health issues when eaten raw?

Explaining the same through an Instagram post, Neha Sahaya, nutrition and wellness consultant wrote, “Spinach and kale contain a compound called oxalic acid, which can bind with calcium and other minerals in the body and form insoluble crystals. When eaten raw, the oxalic acid is not broken down by cooking, and it can interfere with the absorption of calcium, iron and other important minerals in the body.”