Sorry if this is in the wrong place. 

The internet says that oxalate in food can bind with a variety of minerals (calcium, iron, magnesium, etc), but calcium oxalate gets most of the attention.  I would like to know whether oxalate has a preference for binding with calcium, or if it is equally likely to bind with any other suitable mineral that happens to be present. 

Thank you.

Because of the chelate effect, oxalate is often better at binding metals than, say acetate, and this holds true for Mg(II).  A reliable source for dissociation constants is Martell and Smith's multivolume compendium.