The Claim

In an in vitro model, phytate-to-mineral molar ratios for iron, calcium, and zinc in green gram exceeded thresholds for mineral absorption inhibition, and buttermilk treatment reduced these ratios below critical levels.

Source: Enhancement of iron, zinc, and calcium bioaccessibility and bioavailability in green gram (Vigna radiata L.) supplemented with buttermilk through phytate reduction: an in vitro dietary evaluation

What the research says

Roughly balanced

Support and challenge are close. The picture may shift as more studies come in.

Supports
7score
Challenges
0score

These are independent scores, not a percentage. Higher-grade studies count more, so a single strong opposing study can outweigh several weaker ones.

How it works
1 study reviewed
In plain English

In laboratory tests, green gram has high levels of phytate relative to iron, calcium, and zinc, which can block mineral absorption; treating it with buttermilk lowers these phytate-mineral ratios to levels that do not inhibit absorption.

See the scientific wording

In an in vitro model, the phytate-to-mineral molar ratios for iron, calcium, and zinc in green gram exceeded established thresholds for mineral absorption inhibition, and buttermilk treatment reduced these ratios below critical levels, suggesting a potential to overcome nutritional barriers in plant-based diets.

Why this might work

Buttermilk contains enzymes that break down phytate, a compound that binds to iron, calcium, and zinc and stops them from being absorbed. When buttermilk is mixed with green gram, these enzymes cut the phytate into smaller pieces, freeing the minerals. At the same time, acids in buttermilk make the environment more acidic, which keeps the minerals dissolved and ready to be taken up by the gut lining. This allows the body to absorb much more of these essential minerals.

Verified mechanismbased on 1 study

What the research says

1 study

  1. Study: Enhancement of iron, zinc, and calcium bioaccessibility and bioavailability in green gram (Vigna radiata L.) supplemented with buttermilk through phytate reduction: an in vitro dietary evaluation

    Green gram has too much phytic acid, which blocks your body from absorbing iron, calcium, and zinc. Adding buttermilk reduces that phytic acid, letting your body absorb much more of these important minerals — and the lab tests proved it.

Score breakdown, mechanism chain, raw evidence, ideal studies needed & 1 supporting studies

Fit Body Science verdict — we translate health claims into clear verdicts backed by peer-reviewed research.

Not medical advice. For informational purposes only. Always consult a qualified healthcare professional before making health decisions.