Which preparation methods effectively mitigate the mineral absorption issue caused by phytic acid?

Soaking dried peas before cooking, sprouting, or standard boiling.

Phytic acid, present in legumes like peas, is known as an anti-nutrient because it can form complexes with essential minerals such as iron and zinc, thereby decreasing their bioavailability or absorption rate in the digestive tract. Fortunately, traditional and standard cooking practices are highly effective at neutralizing this compound. Soaking dried peas prior to cooking initiates the breakdown process. Sprouting is another method that significantly reduces phytic acid levels. Furthermore, the act of boiling or cooking the peas, which is standard for most preparations, also contributes to the reduction of phytic acid, ensuring that the minerals present in the peas become much more accessible for the body to utilize.