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Open Access

Correction

Correction: Open-source food: Nutrition, toxicology, and availability of wild edible greens in the East Bay

  • Philip B. Stark,
  • Daphne Miller,
  • Thomas J. Carlson,
  • Kristen Rasmussen de Vasquez
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There is an error in Table 8. The values 10.94 oxalic acid-soluble (mg/g) and 15.42 oxalic acid-total (mg/g) should appear under the heading oxalis Oxalis pes-caprae instead of the heading nasturtium Tropaelolum majus. Please see the correct Table 8 here.

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Table 8. Nutritional tests of wet plant tissue (performed by SCS Global Services in Emeryville, CA) collected by Berkeley Open Source Food in West Oakland, CA, and USDA National Nutrient Database values for raw kale.

https://doi.org/10.1371/journal.pone.0239794.t001

Results are per 100g of wet tissue except total phenolics and oxalic acid, which are concentrations (mg/g) See Table 6 for sample locations.

Reference

  1. 1. Stark PB, Miller D, Carlson TJ, de Vasquez KR (2019) Open-source food: Nutrition, toxicology, and availability of wild edible greens in the East Bay. PLoS ONE 14(1): e0202450. https://doi.org/10.1371/journal.pone.0202450 pmid:30653545

Citation: Stark PB, Miller D, Carlson TJ, Rasmussen de Vasquez K (2020) Correction: Open-source food: Nutrition, toxicology, and availability of wild edible greens in the East Bay. PLoS ONE 15(9): e0239794. https://doi.org/10.1371/journal.pone.0239794

Published: September 22, 2020

Copyright: © 2020 Stark et al. This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.