Q. What is Phytates?
Phytates are widely distributed in seeds of vegetables, fruits and grains. Unrefined cereals and millets are the richest sources of phytates. Refined or polished cereals, like rice, have lower levels of phytates. The phytates present in cereals form insoluble complexes with the minerals such as iron, magnesium, zinc and calcium and contribute significantly to their poor absorption from the cereal-based diets. You may recall reading in tKe Advance Nutrition Course about phytate as an inhibitor present in cereals which prevents the absorption of iron. Germination or overnight soaking of grains reduces the phytate content considerably because of breakdown of the phytate by enzymes which can do their 'cleaving' job in presence of water or moisture. This also improves the availability of minerals in the grains.