Table 1.

Content of phytic acid in major cereals, legumes, oilseeds and nuts (Schlemmer et al. 2009)

Name	Phytic acid g/100 g(dw)	References
Cereals
Maize germ	6.39	Kasim and Edwards 1998
Wheat bran	2.1–7.3	Harland and Oberleas 1986; Wise 1983
Wheat germ	1.14–3.91	Wise 1983
Rice bran	2.56–8.7	Kasim and Edwards 1998; Lehrfeld 1994
Barley	0.38–1.16	Kasim and Edwards 1998
Sorghum	0.57–3.35	Kasim and Edwards 1998
Oat	0.42–1.16	Harland and Oberleas 1986
Rye	0.54–1.46	Harland and Prosky 1979
Millet	0.18–1.67	Lestienne et al. 2005
Legumes
Kidney beans	0.61–2.38	Lehrfeld 1994
Peas	0.22–1.22	Ravindran et al. 1994
Chickpeas	0.28–1.60	Ravindran et al. 1994
Lentils	0.27–1.51	Ravindran et al. 1994
Oilseeds
Soybeans	1.0–2.22	Lolas et al. 1976
Linseed	2.15–3.69	Wise 1983
Sesame seed	1.44–5.36	Harland and Oberleas 1986
Sunflower meal	3.9–4.3	Kasim and Edwards 1998
Nuts
Peanuts	0.17–4.47	Venktachalam and Sathe 2006
Almonds	0.35–9.42	Harland and Oberleas 1986
Walnuts	0.20–6.69	Chen 2004
Cashew nuts	0.19–4.98	Chen 2004