Oxalate in food

[tielfan]

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.

[BabcockHall]

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.