They highlighted spinach for the kidney stones (i.e. oxalates). Per your chart, they are at 970 mg/100g, so two pounds of spinach would be roughly 9000mg of oxalates.
One of the reason I eat raw spinach only in moderation. It’s a completely different story however if you cook it. You could blanch spinach and then crush it into your soothie and all the oxalates would be broken down.
As this disagreed with recommendation I had from a doctor, I just looked it up. Cooking spinach certainly reduces oxalates, maybe about 50%. It does not eliminate them.