Where are Phytic Acid concentrations significantly higher compared to refined white flour?
Answer
Whole grains, such as wheat bran
The concentration of phytic acid is intrinsically linked to the outer layers of the seed. Whole grains, exemplified by wheat bran, retain these outer components, resulting in significantly higher quantities of phytic acid compared to their refined counterparts. The refinement process, which produces white flour, involves removing the bran and germ, which strips away the majority of the stored phosphorus in the form of phytate. Consequently, whole grains and legumes are identified as the food categories where the highest loads of phytic acid are typically encountered.
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