Not toxic. Blanching pea shoots can remove oxalic acid from pea shoots, but many of the nutrients in pea shoots are lost during the blanching process. Raw pea shoots contain oxalic acid, and oxalic acid will be combined with calcium, iron and other minerals to form a difficult to absorb precipitate, affecting the body's absorption of these elements. Therefore, unblanched pea shoots are not suitable for direct consumption of cold, blanched before cold.