| Oxalis debilis | |
|---|---|
| |
Scientific classification 
| |
| Kingdom: | Plantae |
| Clade: | Tracheophytes |
| Clade: | Angiosperms |
| Clade: | Eudicots |
| Clade: | Rosids |
| Order: | Oxalidales |
| Family: | Oxalidaceae |
| Genus: | Oxalis |
| Species: | O. debilis
|
| Binomial name | |
| Oxalis debilis | |
| Varieties | |
|
See text | |
Oxalis debilis, the large-flowered pink-sorrel[2] or pink woodsorrel,[1] is a perennial plant and herb in the family Oxalidaceae.[1] Its original distribution is South America but has become a very cosmopolitan species, occurring in all continents except Antarctica. It can be found in both temperate and tropical areas.[3]
The flowers, leaves and roots are edible. There is concern that the plant should only be consumed in small amounts because it contains oxalic acid that can cause calcium deficiency if eaten in larger amounts.[4] Studies show that this is an exaggerated fear.[5] The leaves have what is considered a zesty lemony flavor.
- ^ a b c USDA, NRCS (n.d.). "Oxalis debilis". The PLANTS Database (plants.usda.gov). Greensboro, North Carolina: National Plant Data Team. Retrieved 30 January 2016.
- ^ BSBI List 2007 (xls). Botanical Society of Britain and Ireland. Archived from the original (xls) on 2015-06-26. Retrieved 2014-10-17.
- ^ "Pacific Bulb Society - Miscellaneous Oxalis".
- ^ "Oxalis debilis var. corymbosa - Pink Wood Sorrel, Pink Woodsorrel, Lilac Oxalis, Large-flowered Pink Sorrel - Hawaiian Plants and Tropical Flowers".
- ^ http://dietary-supplements.info.nih.gov/factsheets/calcium.asp "Other components in food: phytic acid and oxalic acid, found naturally in some plants, bind to calcium and can inhibit its absorption. Foods with high levels of oxalic acid include spinach, collard greens, sweet potatoes, rhubarb, and beans. Among the foods high in phytic acid are fiber-containing whole-grain products and wheat bran, beans, seeds, nuts, and soy isolates. The extent to which these compounds affect calcium absorption varies. Research shows, for example, that eating spinach and milk at the same time reduces absorption of the calcium in milk. In contrast, wheat products (with the exception of wheat bran) do not appear to have a negative impact on calcium absorption. For people who eat a variety of foods, these interactions probably have little or no nutritional consequence and, furthermore, are accounted for in the overall calcium DRIs, which take absorption into account."