How significantly does germination reduce phytic acid levels in mung beans compared to raw beans?
Answer
By approximately 76%
Germination is an ancient processing method specifically employed to enhance nutrient bioavailability by neutralizing anti-nutritional factors like phytic acid. Phytic acid naturally binds essential minerals such as iron, zinc, and magnesium, limiting their absorption by the body. Scientific documentation indicates that the process of germination is highly effective at combating this issue, specifically achieving a documented reduction of phytic acid levels by around 76% when compared to the raw, unprocessed beans. This reduction directly correlates with improved uptake of minerals.
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