Also known as the Goosefoot family – includes chard, beets, spinach, and quinoa.  All have great nutritional qualities including vitamin A as well as phenolic antioxidants and compounds that reduce potential cancer causing damage to our DNA.  Folic acid was first derived from Spinach.  This family also carries a large amount of oxalates, which are salts of oxalic acid.  The calcium salts of the oxalates can irritate the mouth and digestive system, and can also lead to kidney stones.  Cooking diminishes the quantity of oxalates.