Oxalates, found in leafy greens (spinach, beet greens and chard), interfere with your body's absorption of calcium in these foods. Phytates, found in legumes, nuts, seeds and grains, hold on to important minerals like iron, zinc and calcium.

How do you reduce the Antinutrients in spinach?

Antinutrients can significantly reduce the nutritional value of many plant foods. Luckily, they can be degraded with a few simple methods such as heating, boiling, soaking, sprouting and fermenting.

How do you remove phytic acid?

Milling is the most commonly used method to remove phytic acid from grains. This technique removes the phytic acid but also has major disadvantages as it also removes major parts of minerals and dietary fibers. Soaking is widely applied and most important method in germination and fermentation process of cereals.