The Claim
Cooking green gram reduces phytic acid by 12% compared to uncooked green gram, and the addition of buttermilk during cooking reduces phytic acid by an additional 40% compared to cooking alone.
What the research says
Roughly balanced
Support and challenge are close. The picture may shift as more studies come in.
These are independent scores, not a percentage. Higher-grade studies count more, so a single strong opposing study can outweigh several weaker ones.
Cooking green gram reduces phytic acid by 12%, and adding buttermilk while cooking reduces it by another 40% compared to cooking without buttermilk.
See the scientific wording
Cooking green gram alone reduces phytic acid by 12% compared to uncooked green gram, but the addition of buttermilk reduces it by an additional 40%, indicating that cooking alone is insufficient for optimal phytate reduction.
When buttermilk is added to cooked green gram, enzymes in the buttermilk break down phytic acid, while acids in the buttermilk make the environment more acidic. This breaks the bonds holding minerals like iron, calcium, and zinc to phytic acid, freeing them so they can be absorbed by the gut.
What the research says
1 studyCooking green gram helps reduce phytic acid a little, but adding buttermilk cuts it way more—over three times as much—so cooking by itself doesn’t unlock all the good minerals.
Score breakdown, mechanism chain, raw evidence, ideal studies needed & 1 supporting studies
Not medical advice. For informational purposes only. Always consult a qualified healthcare professional before making health decisions.