Phytins are unavailable Certain phosphorus compounds, phytins, are excreted unchanged. In cereals, total phosphorus content is not a correct measure of available available phosphorus. Phytin is also capable of depleting body of other minerals if a digestive enzyme is not present. Some of the phosphorus content of foods may be unavailable for some people. Phytic acid on the outer husks of beans and grains is a digestive problem for people who lack a digestive enzyme called phytase.
Phytic acid binds with calcium, magnesium and iron.
Sprouting and leavening neutralizes the effects of phytic acid. Soaking beans and peas in water breaks down some phytic acid, but cooking does not.