Kiwi close up

A slice of kiwifruit is heated in acid to show oxalate crystals. Oxalate reacts with nutrients in the body, such as iron and calcium, so they cannot be used in normal biological processes. In addition, studies have shown that consumers dislike fruit where oxalate crystals are present. Plant & Food Research is screening crosses from its breeding programme to select new kiwifruit varieties with reduced levels on oxalate.

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