The accumulation site of phytic acid in monocotyledonous seeds (wheat, millet, barley, rice, etc.) is the aleurone layer, particularly the aleurone grain. Corn differs from other cereals as more than 80% of phytic acid is concentrated in germ. Phytic acid content of cereals varies from 0.5 to 2.0%.
Which foods are high in phytates?
Phytic acid is naturally found in the following foods:
- Grains: Such as whole wheat, oats, and rice.
- Legumes: Such as black beans, pinto beans, kidney beans, soy beans, peanuts, and lentils.
- Nuts and seeds: Such as walnuts, pine nuts, almonds, and sesame seeds.
- Tubers: Such as potatoes, turnips, beets, and carrots.
Does cooking remove phytic acid?
Cooking, soaking overnight in water, sprouting (germination), fermentation, and pickling can all break down phytic acid so that the phosphorus can be released and absorbed by the body.
